KOMPAS.com – Potatoes are a popular food ingredient because they are affordable and can be processed into various delicious dishes.
However, did you know that if stored or cooked incorrectly, potatoes can produce substances that have the potential to cause cancer?
This substance is called acrylamide and is formed when potatoes containing glucose and fructose are cooked at high temperatures.
Also read: Don’t Store Potatoes in the Refrigerator, They Release Cancer-Triggering Compounds
Why is acrylamide dangerous?
Acrylamide is a chemical compound that is often found in foods that are fried or baked at high temperatures.
According to research, exposure to acrylamide can increase the risk of cancer, especially in the kidneys, ovaries and endometrium.
Although human research is limited, evidence from animal studies suggests the carcinogenic potential of this compound.
How to reduce the risk of acrylamide in potatoes
You can still enjoy potatoes without worrying with the following steps:
1. Avoid storing potatoes in the refrigerator
Storing potatoes in the refrigerator actually increases the sugar content which can later trigger the formation of acrylamide when cooked at high temperatures.
Also read: Dried Potato Recipe with Simple Spices
2. Soak the cold potatoes before cooking
If you have already stored potatoes in the refrigerator, soak them in water for 30 minutes before cooking. This helps reduce the sugar content which can turn into acrylamide.
Potato illustration.3. Cook at low temperature
Cooking potatoes at low temperatures can reduce the risk of acrylamide formation. Apart from that, avoid cooking potatoes until they are too brown, just golden.
4. Check and maintain proper storage of potatoes
Store potatoes in a cool, dark, well-ventilated place. Avoid places exposed to direct sunlight to prevent the potatoes from turning green, which can also indicate the presence of other dangerous compounds.
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