Posted Sept 24, 2009
Though no federal limit has been set on acrylamide in food, wary consumers can limit exposure by trying the following:
— Eat a balanced and varied diet. You’ve heard it before: Eat foods that are low in trans fat and saturated fat and rich in fiber grains, fruits and vegetables. In other words, go easy on fried and fatty foods.
— Turn down the heat . You don’t have to go raw, but reduce the heat or cook for a shorter time when possible. Cook potatoes to a golden yellow rather than browning them, as brown colors tend to signal more acrylamide.
— Boil or microwave potatoes. Frying causes the highest acrylamide formation, followed by roasting and baking. Acrylamide starts forming at temperatures above 248 degrees Fahrenheit; boiling, microwaving or steaming doesn’t cause it to form.
— Pre-soak your potatoes in water. It can reduce levels of acrylamide, but only if the potatoes are fried to a light color, according to research in the Journal of the Science of Food and Agriculture. Soak them for 15 to 30 minutes, then drain and blot dry before cooking to prevent splattering or fires.
— Don’t store potatoes in the refrigerator. It increases acrylamide during cooking. Use a dark, cool closet or pantry to prevent sprouting.
— Trim off bread crusts. They have been found to contain higher levels of acrylamide, especially in processed breads.
— Don’t crank up the toaster setting. Settle for light brown.
— Cut back on processed foods. The highest levels of acrylamide are found in french fries, potato chips, coffee and cereal grain-based foods such as cookies, crackers, breakfast cereals and toasted bread.
Date: Sept 18, 2009
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