The humble potato-Do we know all that we ought to know ?

No doubt Potato is an important food crop grown and consumed all over the world.Though it had originated from Chile almost 7000-10000 years ago, Interestingly Asia predominates in production to day. Paradoxically Potato consumption is high in European countries, America and Canada while China and India, with small consumption base, contributes almost 35% of the annual global production, estimated at 380 million tons. The mode of consumption of potato varies from country to country with developing countries consuming it in house hold cooking while in developed contries bulk of the production is consumed by the processing industry. Why is that potato cultivation is preferred by many over others like cereals and similar staple foods? There could be several reasons including the farm income that can be earned with least cost and minimum efforts.

In terms of economics, the potato yield from a given area of land can be as high as 60-88 tons per hectare as reported from New Zealand though globally the average figure stands at around 18 tons per hectare. In a major potato consuming country like the United States, farmers have been able to harvest about 45 tons per hectare. With the flourishing of industries making several potato based consumer products like potato chips or French Fries there is never a dearth in demand for potatoes and grower-processor linkage is very strong in that country for mutual benefits. Such close linkages enable the processing industry to motivate the growers to adopt better processing varieties and incorporate best cultivation practices. It is interesting that of all the crops, potato has the unique position of yielding the highest calories estimated at 9.2 million kC per acre while corn (7.5 milliuon kC/acre) or rice (7.4 million kC/acre) or wheat (3 million kC /acre or soybean (2.8 million kC per acre) are no where nearby. 

Nutritionally potato cannot boast of any important credentials that can be cited in its favor but its content of resistant starch, 7-13% is rather unique because of its fiber like properties. It is well recognized that the resistant starch as it denotes, resists the action of digestive enzymes in the body passing into the large intestine some what unchanged providing a "fodder" for the intestinal microorganisms for conversion into a variety of beneficial biologically beneficial artifacts.Regular potato consumption is supposed to provide protection against colon cancer, contribute to improved glucose tolerance and insulin sensitivity, lowering the plasma cholesterol and triglycerides levels, increasing the satiety and hence the urge to eat unnecessarily and reducing the tendency to store fats. How far these attributes have been confirmed through human nutrition studies is not very clear. Interestingly cooked potato if consumed while hot contains lesser resistant starch while cooked and cooled potato preparations have highest resistant starch concentrations. Is it not a puzzle that potato chips can have a lower glycemic index of about 51 compared to its cooked counterparts with GI values varying from 77 to 85!  Potato is a rich source of Potassium, about 600 mg per 100 gm besides Vitamin C content is 20 mg per 100 gm. 

Does it occur to a layman that potato can be toxic if not properly handled and stored? It is true that the potato family of plants have the deadly toxic substances going by the name glycoalkaloids which the plant produces to protect itself from predators and self survival in nature. Fortunately the domesticated varieties of potatoes unlike their wild growing counterparts have much lesser levels of gycoalkaloids which can be controlled through variety improvements and controlled storage. Of the glycoalkaloids, Solanine and Chaconine, the first one is predominant and they are present in the crop at relatively small levels about 200 ppm which can go up to 1000 ppm, especially if exposed to light accompanied by the greening process. When potato develops green spots the solanine content can reach up to 1500 ppm locally around these green spots. Scrapping, trimming and dressing can save the potato from wasting. In spite of such alarming findings, potato poisoning cases are rarely reported. High concentrations can cause headaches, diarrhea, cramps, coma and even death. On an average a prolific potato consumer in a western country where the consumption is about 60-70 kg per year, daily intake of solanine is estimated at just about 12-13 mg per capita, an insignificant level not of so much concern.   

Agricultural technology during the last 100 years has been focusing on achieving increased yield through well proven cross breeding between high yielding strains and commonly used ones besides deploying efficient fertilizers and effective pesticides. With yields from land plateauing off for most commodities the interest shifted to changing the quality characteristics of the crop to get favorable traits like disease resistance, better nutrition and biochemical make up through intervention at the genetic level using biotechnological tools. Getting desirable features like virus resistance, solanine reduction, reduced vulnerability to enzymatic browning etc is a dream of the growing as well as the processing industries. However the deep suspicion about genetically modified or genetically engineered crops among the consumers has not allowed the biotech industry to fully tap the potentials for improvement. Though the food safety authorities in the US hold the view that genetically modified food, in no way alters the basic nature of the food, implying that the products is as natural as the original one, majority of consumers still do not seem to be agreeing to this view, 

Recent alarms raised about the formation of the toxic artifact viz Acrylamide during frying or baking of potato have focused the attention of health experts internationally and the precise dangers posed by this chemical is still debated. While it has been clearly brought out that Acrylamide is a carcinogen by animal studies, its effect on humans as a carcinogen is still to be unraveled. But Acrylamide definitely is implicated in many human disorders and therefore its intake needs to be controlled.  As the proteins in potato contain Asparagine amino acid and in presence of glucose present in potato,  Acrylamide a reaction product between the two is formed usually facilitated by high temperature conditions like frying and baking. This had necessitated renewed efforts to develop varieties of potatoes low in glucose for processing under high temperature conditions. Generally if the potato storage conditions are not optimal, there is an increased formation of glucose which contributes high acrylamide content in the fried or baked products. Storage at 7-10 C is considered suitable for short term storage while for storage up to an year a temperature of 4 C is recommended. Ironically lowering the temperature of storage below 4 C can increase glucose generation which is not desirable. Cold stored potatoes when exposed to ambient conditions tend to lose glucose and therefore it is always preferable to "cure" the cold stored potato for some time at ambient conditions before processing at high temperatures.

Another issue of concern to potato users is the color loss experienced during processing which happens because of enzymatic oxidation of polyphenols present with oxygen in the atmospheric air. Potato contains natural phenols like chlorogenic acid and as long as this is not exposed to the enzyme poly phenol oxidase (PPO), the bright color is maintained . But when potato is sliced or diced or mashed the enzyme PPO, polyphenols and atmospheric oxygen have a chance to react resulting in red colored products which further interact to give dark brown compounds. Though these brownish tinge so conspicuous in the fried products are not considered dangerous, the product loses its aesthetic appeal adversely affecting consumer acceptance. While in house hold kitchens the potato slices can be immersed in water to cut the access to air, commercially either heat preheat treatment to deactivate the enzyme PPO or other pre-processing steps will have to adopted to reduce the browning phenomenon. It is here genetic intervention has been able to evolve potatoes with low levels of PPO and the reduced susceptibility to generate Acrylamide during frying and baking. 

The so called GE potato developed by a US company has recently been approved as safe though the technique deployed does intervene at the gene level. According to the claims made by the developers, GE potato is a result of using a technology called RNA interference unlike the addition of genes from other species.. It is only silencing a DNA which is responsible for the production of PPO or transferring DNA for another variety of potato. There is no formation of any new protein during the process making it absolutely safe. This development has been welcomed by the processing industry and the consuming public which feels confidant about the safety of the potato both because of a better quality products and absolute safety guaranteed because of the uniqueness of the gene level intervention deployed in developing this variety. What is indisputable is that gene silencing or transfer of genes from the same species is more acceptable because such genetic changes are part of a natural process taking place for hundreds of years at a slow pace and therefore expediting the same by biotechnological techniques should be considered natural. Ultimately the consumer will decide whether such potatoes are acceptable or not. This is an uncertainty the new GE crop must face considering the fate of the famous FlavrSavr Tomato developed in 1992 and marketed between 1994 and 1997 after duly approved by the safety agencies but conked off in the market for many reasons.       

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

Can some foods cause cancer? Depends on severity of heat exposure

Contrary to the saying that food is medicine and medicine is food attributed to Socrates, foods can also be the poison if not properly cared for during preparation if some scientists are to be believed. All natural foods found edible are considered safe when consumed in moderate quantities that can meet body's neeeds of calories, proteins, fat and other essential nutrients but improper storage and handling can cause deterioration in quality and some time even adverse consequences. It is true that the wonders brought about by food scientists in the form of preservation technologies which laid the foundation of modern food industry have enabled mankind to avoid food poisoning and other undesirable consequences of spoiled foods to a great extent. Stray cases of food poisoning that occur from time to time are due to negligence and improper processing and packing. Also responsible is the recklessness on the part of processing industry in introducing chemical substances which turn out to be dangerous in the long run. Artificial colors, synthetic sweeteners, many food preservatives and appearance enhancers, artifacts generated during processing, leached substances from packaging materials etc are examples of unsafe process aids causing health damages to varying extent. These examples may be far and few but it is a reality that such dangers do exist about which consumers must be aware.

It was only recently that some researchers highlighted the dangers of vegetable oils when used for frying and recommended not using some vegetable oils for high temperature applications. The generation of toxic aldehydes in frying oils poses a real danger and the preliminary findings of the above group is being taken seriously by the safety authorities world over to generate adequate data on this issue to lay down guidelines for frying processes. The irony is that there is an inverse relationship between taste and flavor and extent of heating. Higher the temperature tastier are the products. Imagine the chaotic situation that exists to day with all types of oils being used for frying at temperatures varying from 160 to 210 C and duration of heating varying from a few minutes to hours together. Is it humanly possible to have any control on frying operations in millions of households and small industries? Therefore it makes eminent sense to declare on the packs of those oils that they are not suitable for frying for long duration and temperatures beyond 160 C.

A similar situation is emerging with regard to toasting and roasting processes vis a vis some materials like potato and bread. Here the contentious issue is formation of a toxic substance called Acrylamide, a reaction products between proteins and carbohydrates. This chemical was detected in 2002 by Swedish workers in two of the most popular products viz French Fries and Potato Chips and raised alarms regarding its wide occurrence in a variety of products heated to temperatures beyond 120 C Though till to date Acrylamide has not been implicated in cancer in humans, the possibility does exist because of conclusive data obtained in animal studies implicating this chemical as a carcinogen. What is known is that Acrylamide has toxic effects on reproductive system and nervous system in humans at levels of 500 micro gram per kg body weight..World wide policy makers are uncertain about the safe limit of Acrylamide that can be permitted in human foods. However there is a standard for potable water which should not contain more than 0.1 micro gram per liter. Naturally logic says that food consumed also should not have levels beyond that but still such limits have not yet been prescribed in any country or by the WHO of the United Nations.

Recent recommendation by the British food authorities that foods like bread and potato should be subjected to less severe heating to prevent formation of Acrylamide has pushed the problem in the public realm and cannot be ignored easily. After all Acrylamide formation is possible only if the food contains both Aspargine containing proteins and sugars such as Glucose and Fructose. However it is not clear whether consumers will listen to this advisory seriously because of the traditional practices of making tasty potato crisps and toasts from bread with dark hues. According to common sense, human beings have been consuming potato crisps and bread toasts for hundreds of years, apparently with no harm! But a raw material like potato to day is vastly different from what was consumed by our predecessors as most potatoes are cold stored and the concentration of glucose in them reach alarming levels which can increase the levels of Acrylamide during frying. According to most recent studies, Acrylamide formation can be as high as 3000 ug per kg of potato chips, an alarming level considered from any angle. 

Whether there is any universal agreement on the Acrylamide content of different commercial foods marketed to day, it is a fact that exposure to this toxin is significantly higher to day than it was 50 years ago. Some of the commercial products like potato chips, cookies and crackers, coffee, bread, breakfast cereal, and French Fries contribute significant amounts of Acrylamide in the diets of populations in the Western countries. For example more than 25% of Acrylamide exposure in US comes from French Fries while another 25% is ingested through Bread. Other foods like baked goods, potato chips etc contribute the rest. It is difficult to believe that a popular brand of Potato chips available in many countries is reported to have Acrylamide levels between 250 ug and 470 ug per kg. There is a brand of sweet Potato chips under the name Route 11 which contains a whopping 2760 ug of Acrylamide per kg! Even dark roast coffee and Cocoa can contain Acrylamide as high as 100 ug per kg. While Coffee may not pose much of a hazard since only insignificant levels are leached into brewed coffee, cocoa based beverages can have high levels of the toxin. 

Now that safety experts are seized of this challenging safety issue, what needs to be done is bothering the authorities to no end. While commercial processors can be restrained from making products with Acrylamide beyond a certain level, how is it possible to discourage house hold consumers from making over heated products causing generation of Acrylamide in their kitchens? Advisories like using fresh potatoes only for making crisps, chips and fries or eating lightly toasted bread or low temperatures for preparing foods containing proteins and sugars may serve the purpose to a very limited extent as consumers tend to forget then in their desire to prepare tasty foods. Acrylamide busting additives though are being developed, how far it is practical to use them in the kitchens of restaurants and house holds is a million dollar question. 

There is some apprehension among some people that Acrylamide alarm might have been overstated and these chemicals might not be as harmful as it is made out to be. The reason for this is that Acrylamide formed while preparing a particular food, considered to be a complex cocktail of organic chemicals, may not be in a position to be absorbed by the body during its travel through the GI tract and therefore it could get excreted without much harm. This may be a wild conjecture and needs further studies before coming to any concrete conclusion. Until such time it is wise to be cautious while preparing foods, especially at home, not to go for high temperatures and long cooking time           . 

V.H.POTTY

http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

THE FURAN SCARE-NEW SAFETY CONCERNS

Food industry is facing increasing risks in sustaining itself because of safety concerns sprouting up every day due to new discoveries and emerging knowledge in food science and toxicology. Never heard of chemicals such as Acrylamide have been in the news during the last one decade with no definite conclusions from the scientific community regarding the extent of threat perception posed by these newly "focused" chemical artifacts produced during processing. Unfortunately in spite of consistent efforts in several countries, Acrylamide, formed in many foods during thermal processing under low moisture conditions, has not been established as a threat to consumer safety. It may be recalled that Acrylamide was detected in many foods by Swedish scientists in 2002 and since then thousands of publications appeared, covering practically all aspects of this chemical. Those foods containing the amino acid Asparagine and high starches were found to generate Acrylamide under frying and baking temperatures, probably through the well known Maillard reaction route or the "browning" phenomenon. Though many scary stories emerged regarding its role in human cancers in nervous system, oral cavity, peritoneum, thyroid gland, mammalian gland, uterus etc, these claims were found to based on experiments in animals like mice using doses 900 times higher than possible exposure by humans through the industry produced food products like potato chips!

Food safety is a holy cow and it is very common to talk about the food safety, giving the benefit always to consumer activists who articulate such concerns. Logic is often thrown to winds when tall claims are made regarding safety of foods and ingredients that go into the food during its making. It is often forgotten that eating a food is always risky and such risks can come from processed foods as well as those cooked at home. Decision to ban a particular food has to be taken based on a scientific risk-benefit analysis and not on risk alone. Taking the case of Acrylamide itself, concerns regarding consumer safety are understandable, scaling up the tempo of opposition to fanatical levels is not all justified based on current evidence. Think about thousands of products consumed in India for centuries which were invariably prepared based on raw materials rich in proteins and carbohydrates and probably Acrylamide has been a part of these foods prepared under high temperature conditions for long duration. Baked foods have been in use in western countries since time immemorial and people have not been dying at alarming rate because of cancer. Modern analytical tools have made detection and quantification easier and more accurate but this does not justify raising unnecessary concerns regarding their presence in food.

Now comes a new scare that may rattle the industry further regarding the presence of a new set of chemical artifacts in processed foods and beverages called Furans which are reported to be capable of causing cancer and liver toxicity. Furans refer to a group of chemicals belonging to the group of dioxins and furans. The chlorinated dibenzo furans are implicated in toxicity in animal studies though the levels at which they were used in such experiments are very high. They are formed in foods during processing and being volatile can escape from the finished products by stirring or after a lapse of some time. Oxidation of poly unsaturated fatty acids and similar compounds, decomposition of ascorbic acid derivatives and some carbohydrates can contribute to formation of furans in many foods processed at temperatures beyond 100C. Furans provide typical aroma and taste in many foods and are present in products like roasted coffee powder, canned foods, infant foods, baby foods, puffed rice, fish products, meat products, tomato soups, milk products etc at low concentration levels. Ground coffee can contain Furans as high as 6900 ug per kg while in instant coffee it comes down to 602 ug per kg. Ready to serve coffee beverage can contain about 100 ug of Furans. They are relatively low in milk products like infant foods in the range of 3-40 ug per kg.

Between 2004 and 2009, sustained cooperation amongst some of the countries under a single project generated data on Furans in over 4000 samples belonging to 21 food categories. The reproducability of these data may be tricky because of the high volatility of these chemicals and the possibility of significant reduction of active levels during the interval between opening of the food pack and preparation of test samples. Similarly there can be significant changes in the levels of Furans between original products and preparation of ready to consume final product. It may be reassuring to note the stand of the USFDA which felt that Furans, at this stage does not warrant any concern and cannot be considered as a threat to consumer health. Similarly Canadian Health authorities have taken the stand that present level of knowledge does not call for any change in the dietary practices in that country because of furans in foods.

The million dollar question is whether there should be any concern at all in India where probably people consume foods which are over processed under high temperature conditions. If a product like condensed milk can contain furans at levels of 80 ug per kg, what would be the condition of products like khoa and khoa based products which are made by open kettle heating over long periods or a product like tomato puree made by concentration without vacuum. If poly unsaturated fatty acids are precursors, frying in oils from soy bean and others with high oleic, linoleic and linolenic acids content can contribute to generation of furans. As the information on Furans in Indan foods is not yet available, it may be worthwhile for an institution like National Institute of Nutrition at Hyderabad to look into this area for at least putting the issue at right perspectives.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ACRYLAMIDE "SCARE"-THE NEW "MONEY SPINNER"!

The Acrylamide "scare" that originated in April 2002 in Sweden by the accidental discovery of the presence of this artifact in some starchy foods processed at high temperatures has assumed hysterical dimension with thousands of reports highlighting its dangerous implication in many human disorders. There are more than 1.5 lakh reports from many countries since 2002 dealing with one or the other aspect of Acrylamide in foods. The WHO and the FAO, as well as health authorities in Europe, the US, Canada etc have come out with safety limits for consumption by human beings. Considering that incidences of cancers in nervous system, oral cavity, peritoneum, thyroid gland, mammary glands and uterus were reported in more than 10% of experimental rats when administered very high doses of Acrylamide, safety experts are invariably cautious in making any recommendation for a safe level of consumption. Currently a daily intake of 1 micro gram per kg body weight is considered safe. Most of the processed foods contain comparatively lower levels of Acrylamide with serving size providing much less than the limit suggested.

Chemically Acrylamide is 2-Propanamide, formed during chemical reaction between fructose, glucose and some reducing sugars with amino acids the most reactive being Asparagine at temperatures beyond 120C. Foods cooked at high temperatures as encountered during roasting, frying, baking etc tend to contain significant levels of Acrylamide, its concentration directly related to the temperature and time of exposure. The fact that it is not stable in acidic or alkaline conditions does allow the GI tract to reduce the impact of its consumption, seems to have been over looked by those crying hoarse about the dangers from Acrylamide. Also under ambient conditions Acrylamide decomposes to Ammonia. According to available data base most affected commercial food products are Potato Chips and French Fries, universally liked by young age consumers including school going children.

Now that a "problem" has been "identified" it is logical that palliative measures are developed to over come the "risks" associated with Acrylamide. The historical fact that potato chips were being consumed for at least during the last 100 years and no "cause and effect" relationship has been established while consuming this product, cannot be brushed away easily and therefore how far this problem is serious must be assessed thoroughly before pronouncing a scientific judgment. The Biotech industry, lately becoming a focus of consumer apprehension because of its role in developing the controversial GM goods, has now jumped into Acrylamide bogey by coming out with bioactive preparations like "Acrylaway", "Preventase" etc based on microbial Asparaginase enzyme derived from molds like A. oryzae, A. niger etc. This enzyme transforms the amino acid Asparagine into a non-reactive entity disabling the Maillard reaction potential very significantly. Use of these enzyme preparations requires the industry to modify the potato chips making process to include a partial frying and steeping steps before the final frying which according to the manufacturers would reduce Acrylamide concentration to the extent of 60-85%. Mandatory approvals have been given for use of Asparaginase enzyme preparations under GRAS category in many countries like the US, some European countries, New Zealand, Australia and China.

It is an irony that "consumer scare" becomes the driving force for spawning a new industry that is supposed to overcome the danger perception amongst the consumers and the policy makers. There are simple ways of handling this perceived problem and consumers can always avoid Acrylamide development in products like potato chips by observing certain precautions like use of potatoes stored at temperatures above 8C, maintaining frying temperatures between 145 and 170C, avoiding prolonged cooking, preferring "golden" tint to dark brown color in the final product and consuming lesser quantities of dark colored fried products as much as possible. Snack industry must increasingly switch over to vacuum frying from the current open frying systems to prevent high temperatures in the frier and consequent generation of Acrylamide in high concentrations in the fried products.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ACRYLAMIDE 'SCARE'- A REALITY CHECK

Threat of food contamination from the field or due to processing artifacts has been exercising the minds of the consumer ever since food production and processing became more organized and commercialized. With increasing demand for better quality food in sufficient quantities, the agrofood industry has not spared any efforts to meet the challenges by deploying many new technologies to improve quality, safety and nutrition. But there are many imponderables and contingencies that affect the safety of foods from time to time. The undesirable effect of trans fats which was never anticipated when hydrogenation technology was adopted is an example of how newer knowledge helps to unravel threats from unexpected quarters requiring timely and adequate precautions to overcome them.

A potential threat of recent origin is that posed by Acrylamide ( also known as acrylic amide or 2-propenamide) which has become an international issue with many countries trying to assess the damage it can do to their consumers. Thanks to the diligence of Swedish food scientists, many foods were found to be containing high amounts of the chemical Acrylamide, an artifact generated in the food due to thermal processing at temperatures beyond 120 Celsius. Higher the temperature of processing, larger will be the levels of this chemical present in the final product. In the migration test for food grade plastics, an upper limit of 0.01 mg /kg of food is accepted internationally and in water a maximum of 0.5 parts per billion (ppb) is allowed as an inadvertent contamination from the polyacrylamide resins used for purification. So far these are the standards in force but with foods reported to contain levels several fold higher, it has become a vexing problem for food safety agencies to come up with a figure as safe limit that can be permitted in foods. The problem assumes critical importance as 30% of calories derived by an average consumer in Europe and USA come from foods containing acrylamide.

There is no unanimity regarding the levels of Acrylamide that can be consumed and the figures vary from 1.2 ug to 41 ug per day per person. It is estimated that acrylamide causes several thousand deaths every year though such claims are not substantiated by authentic documentation. What is known is that this chemical at 0.5 mg per kg of food taken causes neuropathy and at 2 mg level leads to infertility as reported by FAO-WHO. Acrylamide is implicated in diseases like cancer in rats and tumors in nervous system, oral cavity peritoneum, thyroid gland, uterus and mammary glands. Foods like potato chips contain Acrylamide at levels varying from 1096 ppb to 3700 ppb while in French Fries levels of 216-606 ppb Acrylamide are reported. Some of the popular foods in developing countries were reported to contain Acrylamide as high as 5000-6000 ppb. The presence of this chemical is reported in baked foods, cereals, coffee and others also, though the concentration is not very high. Use of excessively heated oils for frying and higher pH foods develop increased levels of Acrylamide and these findings are highly relevant to India where hundreds of traditional sweets and snacks are prepared under uncontrolled heating regimes. Unfortunately no reliable data is available in India regarding Acrylamide in these foods. All foods containing the amino acid Aspargine and Glucose are vulnerable to formation of acrylamide during cooking at temperatures above 120C.

The State of California in the US, recently indicted four major snack makers-Heinz, Frito Lay, Kettle foods and Lance Inc for $ 3 million for marketing their products containing high levels of acrylamide and is forcing the industry to reduce the level of acrylamide to safer limits in the interest of the consumers. Such efforts are likely to be emulated by others and eventually new technologies may emerge to make food products free from this undesirable artifact. Already it is known that in Fries made at 175C, the acrylamide concentration was only 300 ppb which increased to 1100 ppb when frying temperature was raised by just 5C to 180C. The Chinese scientists found that a pre-frying step of dipping in bamboo extracts dramatically reduced formation of acrylamide while use of commercial enzymes like 'Acrylaway' and 'PreventAse', two enzymes capable of converting Aspargine into aspartic acid and consequently preventing the amide formation, are being recommended. Use of fresh potatoes or curing of cold stored potatoes or washing of cut potatoes before frying reduces glucose content and consequently the acrylamide formation also.

Whether it is in the house holds or in the commercial kitchens, there is always a tendency to fry at high temperatures, the major objectives being, faster frying, lesser oil uptake and crisper texture. Now one can understand clearly the consequences of fast frying at high temperatures which, besides causing increase in Acrylamide in many foods, can also cause oil deterioration contributing to generation of oxidized and polymerized break down products considered undesirable for health. Though it is scary to think of an Acrylamide driven catastrophe, one can derive some solace from the fact that the threat perception is based on animal experiments using Acrylamide at doses 100000 times higher than the levels found in foods and hope Acrylamide may not be as dangerous as imagined in human system

V.H.POTTY
http://vhpotty.blogspot.com/