WELL, this isn’t the news we wanted to hear.
Turns out indulging in a cheeky bowl of chips or a piece of fried chicken isn’t as innocent as we thought.
The US Food and Drug Administration has released new information about a cancer-causing chemical called acrylamide, which is found in cigarettes.
That chemical can also form in food during “high temperature cooking processes” such as frying, roasting and baking, reports Gizmodo.
That’s bad news for those of us which love a fried treat now and then.
Turns out, the sugars and amino acids found in most plant-based foods combine to form acrylamide under high heat.
And organic products aren’t exempt either – acrylamide forms from naturally-occurring precursors found in plants, not from fertilisers or pesticides.
But before you totally freak out, the FDA’s recommendations are no different from what you’d want to do to stay healthy anyway. So should you stop eating foods that are fried, roasted, or baked? No.
“FDA’s best advice for acrylamide and eating is that consumers adopt a healthy eating plan … that emphasises fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats, cholesterol, salt (sodium) and added sugars.”