With the way the weather is going, it’s become instinctive for parents to put all perishable goods inside the fridge to extend their life, from fruits to vegetables. But new research suggests that it may not be good to do so—especially with potatoes.
“The most important food not to keep in the fridge are potatoes,” the Foods Standards Agency said in their website.
“When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.”
The best way to store potatoes is by placing them in a cool, dry place.
Acrylamide
Acrylamide is a chemical known to be used in producing paper, dyes, and plastics.
Although traces of the chemical can be found in the packaging of consumer products, it can also be some in certain foods. For example, potato chips and French fries have been found to contain higher levels of the substance.
Acrylamide is also linked to cancer.
“Studies in rodent models have found that acrylamide exposure poses a risk for several types of cancer,” cancer.gov said on their website.
Should you be wary of potatoes?
“The Agency does not advise people to stop eating any of these foods, but you should follow Department of Health advice from the NHS Choices website on eating a healthy, balanced diet,” said the FSA.
“We also recommend that, when making chips at home, they are cooked to a light golden color. However, manufacturers’ instructions for frying or oven-heating foods should be followed carefully.”
The World Health Organization and the Food and Agriculture Organization of the United Nations stated that the levels of acrylamide in foods pose a ‘major concern,’ and that more research is needed to determine the risk of dietary acrylamide exposure.
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