Order Learn Eat FAQs You Shop
 

 

Potato Chips:

the crunch, the taste, the acrylamides

Pass (on) the Chips, please
 
  Potato chips and French Fries are not a vegetable.  And sadly, this is sometimes a child's first (and only) "vegetable."  Yes, Potatoes are a vegetable, more of a starch actually, but when cooked at high temperatures including frying (conventional brands add bad oils and transfats when frying, but we're not even talking about that here) high levels of acrylamides are created.  Acrylamides can damage the nervous system.  Acrylamides have been a known carcinogen since 1990.  They are suspected of causing 1/3 of all cancers!

Acrylamide is a chemical used in sewage treatment, pesticides and plastics.  They are also created when high starch foods are cooked at very high temperatures.  There are "safe" levels of this chemical allowed in our water*.  However, there are no safeguards for food and the levels are excessively high in potato chips and fries.  Fast food restaurant fries can be 300 times the levels considered safe.  The levels of acrylamides in some potato chips can reach almost 1000 times those considered "safe!" 

Acrylamides are created when cooking high starch foods at high temperatures including frying, roasting, grilling.  Aside from potato chips, these chemicals can be found in foods like bread, rice and cereal when cooked at high temperatures, especially in highly processed foods and snacks.  I would imagine that fried dough like doughnuts will be high in acrylamides too.   Link here for acrylamide levels in other foods as of October, 2004.  You will note that the levels of most other foods do not come close to those of most potato chips and french fries. 

Swedish scientists discovered this and it was in the news in 2002 but the fanfare died down quickly.  Now this is being resurrected.  The California-based Environmental Law Foundation recently filed to require that potato chips all contain a warning on the bags.

Food Serving Acrylamide (mcg) Exceeds Safe Levels
Cape Cod Robust Russet 1 oz. 182 910 EPA/1517 WHO times safe levels
Kettle Chips (lightly salted) 1 oz. 101 505 EPA/840 WHO
Kettle Chips (honey dijon) 1 oz. 99 495 EPA/826 WHO
McDonalds French Fries, large 6.2 oz. 82 300 EPA
Burger King French Fries, large 5.7 oz. 59  
KFC Potato Wedges, Jumbo 6.2 oz. 52  
Wendy’s French Fries, Biggie 5.6 oz. 39  
Ore Ida French Fries (baked) 3 oz. 28  
Pringles Potato Crisps 1 oz. 25 170 EPA/285 WHO
Lays Potato Chips 1 oz. 30 150 EPA/250 WHO
Fritos Corn Chips 1 oz. 11  
Tostitos Tortilla Chips 1 oz 5  
Cheerios 1 oz. 7  
Honey Nut Cheerios 1 oz. 6  
Old El Paso Taco Shells 3.3 oz 1  
Boiled Potatoes 4 oz. < 3  
Water 8 oz. 0.12* 0 x

 * This is the Environmental Protection Agency's (EPA) limit for acrylamides in water.  The World Health Organization's standards are 0.5 up per liter and California is at 0.2 with legislation to move that to 0.1 so that is why there are two numbers with the safe amount exceeded.

Some fries and chips are produced with far less acrylamides.  Levels can be lowered by:

  • using a different kind of potato (I get the idea that Russets are the worst),
  • not adding a sugar coating and reducing sugars in potatoes before cooking.  This is very important, sugars add to Acrylamide levels.  Soaking potatoes for several minutes in water before frying reduces sugar levels of potatoes.
  • storing potatoes out of the refrigerator.  Colder temperatures allow the potato to turn the starch to sugar.  Bring them to room temperature so the sugar turns back to starch.  Storage time and temperature of the potato before cooking as well as age of the potato is a factor.
  • adding moisture to the chip.  Soaking potatoes in water before frying or baking may help.
  • changing the oil frequently (well, this doesn't happen in commercial chips or fries),
  • using a different oil (but haven't found info on which is best yet; I imagine an oil that is fit for high heat is best but risks are added with peanut, corn, safflower, and cottonseed oils which are typically used.  Refined oils tend to be more stable for high heat including Avocado and Almond Oil),
  • keeping the chips and fries at the right temperature after cooking.
  • frying at lower temperatures.  Acrylamide levels are greatly reduced when potatoes are cooked at lower temperatures.  Usually cooking temperatures for fries hit 375 degrees or higher.  To reduce acrylamides, temperatures should start around 337 degrees and end around 275 degrees.  Acrylamides accelerate at the end of cooking, so cooking for just the right amount of time is crucial.  Do not overcook.  Acrylamides and dark browning go hand in hand, so browning potatoes produces acrylamides.  Lighter brown and gold is safer, dark browning or burnt is bad.

I think it's clear that processed and restaurant chips and fries should be avoided and there is a safer way to make them at home on occasion.

Learning about browning and acrylamides is just another reason to see that the way raw foodists "cook" is actually healthier too since it's low and slow, never browning, just cooking (dehydrating actually) at a low temperature for a long time.  We could take a clue from that.

Other tips to lessen Acrylamide exposure:

  • Toast bread to light brown and avoid burnt or dark brown toast.
  • The crust (brown) of the bread has more acrylamides so if your child insists on cutting off the crusts, now you have good reason to appease her or him!
  • When baking, avoid ammonium bicarbonate or ammonia powder (used mostly in commercial kitchens and processed foods so check those ingredients!) as a rising agent and use an equal amount of  alum-free baking powder instead.
  • Don't overcook or overbrown cookies, rice, breads, baked goods.  Bake until just done.

 

  
  Links:  
     
  ©Copyright 2004-2005 Delicious Organics, Inc. All Rights Reserved. This content may be copied in full, with copyright, contact, creation and information intact, with specific permission.  This copyright applies to all information written in the  www.deliciousorganics.com web site.

Disclaimer: The entire contents of this website are based upon the opinions of  Delicious Organics, Inc., unless otherwise noted. Articles are synopsis of our opinions based upon research we've done on these issues and we retain copyright to all information and articles contained herein.  We've provided links for further research and encourage you to make your own opinions based upon the information we provide as well as any information you find contrary to our opinion.  We see this site as an easy summary of the many issues we research and a good starting point for you to use.  We encourage each of us to continue researching and learning more about how we can live a better and healthier life in a cleaner and stronger world.  We DO it for ourselves, our children, our environment and our future.