Stop Munching! French Fries May Pose Health Risk

Chips lovers, take note! Crunchy chips that likes to eat can have high levels of chemicals associated with unwanted heavy industry, which may pose a risk to health, according to a new study claimed.Researchers are closer to identifying breeds have Papa lower levels of compost. Fries contain acrylamide,

 a chemical that represents a risk for various cancers in rodents. International Agency for Research on Cancer considers the chemical as' probable human carcinogen, the researchers said.Trace levels of acrylamide are present in many foods cooked at temperatures above 120 degrees Celsius. Relatively high levels found in potato chips, including chips and crisps. A group of scientists led by Yi Wang, University of Idaho, USA, founded in 2011 to identify potato varieties, which form less acrylamide and made some chips. This group is believed to assess more than 140 popes amount varieties.The chemicals found in chips, to be directly related to the chemical raw potatoes. Raw potatoes contain an amino acid called asparagine found in many plant foods and animals, and are known precursors of acrylamide. When cooked at high temperatures, sugars react with amino acids including asparagine, chemical process known asthe reacción.El Maillard reaction is what gives flavor and color chips expensive but also produces acrylamide. The researchers planted 149 plants growing regions of five potato chips in the US .. After harvesting, sent to a laboratory raw potatoes. The potatoes were stored in conditions similar to commercial potatoes. After storage, test laboratories potatoes for levels of reducing sugars and asparagine.Researchers after a few chips and watched formed acrylamide potatoes. They find that it is very possible to achieve identify breeds that produce less acrylamide potatoes, especially compared to the industry standard potato plants, Ranger Russet and Russet Burbank.The real challenge is to find varieties that not only have these characteristics but also the quality of performance completion processing necessary products to meet the demanding standards of the food industry, 'said Wang said.Two most promising varieties - Russet Payette and Easton - have already been released for commercial use Wang said he hopes to identify a group of genes that are. related to lower acrylamide in some chips. The study shows a strong relationship between genetic raw potato and its potential to create acrylamide. If scientists are able to identify specific genes may be able to eliminate in the future.