Clean Potatoes Cause Less Cancer

Acrylamide, a suspected cancer causing agent, can be found in large amounts in starchy foods that are cooked at high temperatures.

Potatoes, for instance, that are fried to make French fries are often full of acrylamide. Researchers of a new study have recently reported that the level of acrylamide can be reduced greatly with a simple thorough washing.

During the study, researchers washed and soaked potatoes for various lengths of time before frying them to a light brown color. The longer the potatoes were soaked in water the less acrylamide found in the finished products after frying.

When the potatoes were given a washing under running water, the acrylamide levels were reduced by nearly 25%. When soaked for 30 minutes, the level of acrylamide was reduced even more dramatically to nearly 40% of the original levels. And, after two hours of soaking, the potatoes were nearly 50% less likely to contain acrylamide.

Authors of the research focused the research on home cooking and home cooking methods and ways to reduce the acrylamide levels in foods prepared in home kitchens.