There is a snack that virtually every Portuguese know, which can contain a dangerous substance for health. It appears next to many dishes, is present at parties and even serves to kill hunger in the middle of the afternoon. Crunchy and gold, it became a difficult habit to drop. In the end, there is no secret: they are the chips.
However, behind the innocent appearance is a silent risk to health, associated with the way it is prepared, as warned the basis of the Nutritionist Order, Alexandra Bento, in statements to RTP.
Acrylamide, formed when starch -rich foods are subject to high temperatures, is pointed as potentially carcinogenic.
The president explained that the danger arises especially when potatoes or other foods become too darkened during the clothing. According to the official, the more toasted, the greater the likelihood of containing acrylamide at significant levels.
When the taste turns at risk
The compound results from the so -called Maillard reaction, which gives the golden appearance and the characteristic flavor to chips, bread or crackers. But in the case of potatoes, the combination of sugars and amino acids, when exposed to very high temperatures, enhances the formation of this substance.
Laboratory studies conducted by Cancer Research researchers have shown that acrylamide may increase the risk of development of animal tumors, although evidence on human effects is still limited.
The president also stressed the importance of controlling the time and intensity of frying. From preventing foods from getting too dark is one of the simplest measures to reduce exposure. Small everyday adjustments, such as frying at moderate temperatures or opt for alternative clothing methods, can help decrease the intake of this compound.
The weight of prevention
The World Health Organization and the European Authority for Food Safety have underlined the importance of reducing exposure to acrylamide in food.
Among the main responsible are chips and other similar snacks, which makes even more relevant to adopt careful confectionery practices.
As with, Alexandra Bento stressed that information is critical for each consumer to make more conscious choices.
Case to resort to alarmisms, the nutritionist explained that moderation and attention to the final aspect of fried foods are simple but effective steps to protect long -term health.
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