[Based on FDA studies.] Soaking raw potato slices in water for 15-30 minutes before frying or roasting helps reduce acrylamide formation during cooking. (Soaked potatoes should be drained and blotted dry before cooking to prevent splattering or fires.)
However, it is recommended not to abuse frying, to prevent the formation of acrylamide. This will reduce the content of glycoalkaloids. If they are peeled before boiling, the glycoalkaloid content is reduced.
Cooking with water (such as simmering, steaming and boiling) will not reach a temperature above 120°C and acrylamide is not formed during these cooking methods. Using microwave oven will also reduce acrylamide formation.
Tests with antioxidants
Even rosemary in small quantities – in one per cent of the dough – was enough to reduce the acrylamide content significantly.
In principle, acrylamide can be removed from the food as vapour by choosing suitable temperature and pressure conditions.
An easy way to prepare potatoes at a cookout is to wrap them in aluminum foil before grilling. That will steam them instead, and steaming doesn't produce acrylamide. Neither does boiling. If you're slicing potatoes, rinse the slices in water before cooking by any method, which will also reduce acrylamide formation.
Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C).
The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.
The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose.
Sweet potato starch contains the natural precursor of acrylamide (AA) which is a neurotoxic compound. Therefore, reducing the amount of AA in fried and baked sweet potato chips is critically important. Raw sweet potato not only contains starch but also other nutrients.
Research has shown that air frying foods may result in a 75 to 90 percent reduction in the production of acrylamide compounds in comparison to deep-fat frying.
In most cases, the symptoms and signs of acrylamide exposure have been reversible, with full resolution after 2–12 months of exposure withdrawal, although some symptoms can persist for several years [5].
The bad news about acrylamide is that prolonged exposure of high concentrations can damage the human nervous system and even cause cancer (although no human studies have been conducted).
High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min.
The skin of a potato contains many vitamins and minerals, plus fiber and iron. High in vitamins C and B6, which help aid the immune system, skin-on mashed potatoes over Thanksgiving could help fight off the holiday sniffles. The peels also add a toothsome texture and an earthy flavor to the dish.
Avoid very brown areas. Cook cut potato products such as frozen french fries to a golden yellow color rather than a brown color. Brown areas tend to contain more acrylamide. Do not store potatoes in the refrigerator, which can increase acrylamide during cooking.
Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide.
Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products.
Rice based cereal samples had acrylamide content that ranged from 93.38 to 393.05 μg/kg with an average value of 237.27 μg/kg and a median of 261.31 μg/kg (Table 1).
Particularly high levels of acrylamide are found in starchy foods, like potatoes and bread, when cooked at temperatures over 120 oC.
Acrylamide levels can be affected by raw materials, processing and ingredients, and preparation and cooking instructions on finished foods. For example, decreasing the frying temperature and cooking to a lighter color may help lower acrylamide levels in potato chips.
McDonald's French Fries, large, 6.2 oz. The amount of acrylamide in a large order of fast-food French fries is at least 300 times more than what the U.S. Environmental Protection Agency allows in a glass of water. Acrylamide is sometimes used in water-treatment facilities.
The U.S. Food and Drug Administration monitors acrylamide levels in certain foods, and amounts in peanuts and peanut products are low or undetectable. If present, acrylamide naturally forms when peanuts are roasted; it is not added to peanut butter by manufacturers.