Potato chips, French fries is a food that everyone likes to eat, but many people who do not know it contains cancer causing agents. Main cancer causing agent in Potato chips, French fries is called as acrylamide (CH2 = CHCNH2).
Since 1950 Acrylamide (CH2 = CHCNH2) has been used for polymer chemistry. Acrylamide is a neurotoxin. In 1994 the International Agency for Research on Cancer (IARC) Acrylamide as a cancer agent (possible carcinogenic)
In humans Most of the acrylamide dietary exposure comes from potato-based products, because potatoes contain amino acids. Examples are asparagine, aspartic acid, glutamine. When potatoes are fried in high temperature oil such as amino acids and glucose/reduced sugars in potatoes get reacted and , produce acrylamide as a side effects of high temperatures. This reaction is called the “Maillard reaction”.
According to research data, if the reduction in traditional frying temperature from 180 ° C to 165 ° C can be reduced acrylamide up to 51%, and in vacuum frying the build-up of acrylamide can be reduced to 63%.
Another is the use of hydrogenated vegetable oil for commercializing French fries. It also involves Trans-Fat, which is part of the hydrogenated vegetable oil, and could have major health problems.
So be careful what you are eating. Hope this is helpful. If you found it interesting please follow me and up vote this post so I can bring more impotent stuff.
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