It contains carcinogenic substances. More than 80% of the Lebanese are at risk because of these foods!

A new study revealed the dangers of acrylamide formation in most of the foods we eat every day, such as French fries, bread, and coffee, and this is due to the wrong preparation method that a large number of Lebanon uses.

This study was conducted at the Beirut Arab University – Faculty of Health Sciences and under the supervision of the Head of the Department of Medical Laboratory Technology at the Faculty of Health Sciences, Dr. Fatima Saleh, with the aim of monitoring the level of knowledge and related practices . to the “carcinogenic” acrylamide.

What is acrylamide?
Dr. Saleh reveals in an interview with “Lebanon 24” that acrylamide is a chemical substance that is formed under high temperatures when sugar reacts with amino acids present in food during frying, grilling or roasting, and this material is considered “possible”. “carcinogen” according to the International Agency for Research on Cancer (IARC), the US National Toxicology Program (NTP) and many other organizations,” noting that “the European Food Safety Authority (EFSA ) concluded that acrylamide is likely to increase the risk). cancer for users of all ages, which confirms “It is important to reduce exposure to it as much as possible.”

Saleh explains, “Acrylamide is mainly formed in foods that contain starch, after being exposed to high temperatures, such as potatoes when they are fried and bread when they are toasted.” She says, “It is not possible to get rid of this substance from our diet, but controlling it and reducing its intake can help.” “It is possible and necessary.”

She pointed out “What is worrying is that the majority of participants in the study carried out (more than 80%) have no idea about acrylamide or the foods that contribute to it high of being open to it. Most of them chose fries or snacks. roasted potatoes with dark skin color, which makes them… More at risk of exposure to this substance.

How to avoid this stuff
Saleh believes that “there are steps that can help reduce the formation of acrylamide, using traditional cooking practices.”

She said: “The study showed, for example, that the majority of participants, or 90.8 percent, store potatoes in appropriate conditions away from sunlight, which has a significant impact on reducing levels sugar in potato chips after peeling them, which helps to reduce the amount of starch in them, while only 56.7 percent of participants soak potatoes in water before frying or roasting “

Saleh emphasizes the importance of this study to raise awareness in food factories and encourage them to adopt practices that reduce the formation of acrylamide.

She believed that “this can be achieved by involving decision makers such as the Ministry of Health and the Consumer Protection Association to establish strict laws to monitor and review the food industry and ensure compliance with health standards to minimize acrylamide levels. , as well as educating the Lebanese community about this substance to contribute to improving public health and preventing the risks associated with it.”

Important tips
Saleh warned that “factory-made potatoes or bags of potato chips contain acrylamide because they are fried, so the potatoes must be soaked in it before freezing to reduce the sugar and so the acrylamide.”

He also asked to store raw potatoes in a dark cupboard that was open to ventilation instead of storing them in the refrigerator, and soak them in hot water for 10 minutes, and if the water is cold, soak them for between 15 -30 minutes before frying or roasting to reduce the amount of starch and the percentage of sugar.

She pointed out the need to adhere to a temperature that does not exceed 120 degrees Celsius to avoid excessive freezing and the appearance of brown color to reduce this harmful substance.

Regarding bread, Saleh said: “If the bread is toasted, it contains acrylamide, so you should stay away from the dark color in toast or French bread, and also stay away from the edges of the toast because this material condenses in them. “

Regarding ovens, Saleh noted, “There are studies that have proven that if we add antioxidants to the dough, such as rosemary or rosemary, we reduce the percentage of acrylamide when it bakes the material acrylamide.”

Regarding coffee, she said that “the coffee is roasted before drinking, so nothing can be done other than drinking it in moderation or just drinking one cup a day.”

She believed that “these simple things could contribute to the reduction of acrylamide, according to the studies that have been done.”

In conclusion, the World Health Organization and the Food and Agriculture Organization (FAO) have not determined what percentage of acrylamide is allowed per day to be safe, but there are recommendations to reduce the consumption of foods containing it because It is a “potential carcinogen”. for humans, and animal studies have shown that it leads to cancer.