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Soaking chips could cut cancer risk
07 Mar 2008
Soaking potatoes in water prior to making chips could reduce levels of a potential cancer-causing chemical, new research suggests.
A study carried out by Leatherhead Food International found that simply soaking the vegetable could reduce the levels of acrylamide by up to 50 per cent.
Acrylamide, a chemical that occurs naturally when certain foods are baked, fried or grilled, has been linked to cancer and occurs in a wide range of foods including bread and breakfast cereals.
However the research, published in the Journal of Science of Food and Agriculture, shows that washing raw chips, soaking them for 30 minutes and soaking them for two hours reduces the formation of acrylamide by up to 23 per cent, 38 per cent and 48 per cent respectively.
"There has been much research done by the food industry looking at reducing acrylamide in products but less so on foods cooked at home and we wanted to explore ways of reducing the level of acrylamide in home cooking," Dr Rachel Burch, who led the study explained.
The reduction in acrylamide levels was seen only if they were fried to a lighter colour.
Food scientists are still unsure of the effects of frying pre-washed potatoes to a deep, dark brown.
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