Over-cooked potato chips may raise risk of cancer

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London: Potato chips served in many fast-food outlets and restaurants could contain a cancer-causing chemical due to its cooking process, a new research has claimed.

Scientists have found that over-cooked chips include acrylamide – which has been linked to cancer because of the cooking process.

They discovered potatoes which have been part-cooked before sale and then quickly reheated before serving contain increased levels of the substance, the Daily Express reported.

Researchers from the Reading University, found acrylamide is present in chips which have been dried, frozen and cooked twice before reaching the table

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