Social media has been flooded with posts of people heartbroken at the recent news that crunchy potato fries and chips cause cancer.
Australia’s favourite side dish has been touted as containing a chemical called “acrylamide” which is formed when proteins, sugar and water is combined with the heat of an oven. Acrylamide contributes to the browning of baked or fried potato and the “crunchiness” of toast.
A study by the food administration in the UK was put forward as the source for the recent stories claiming the cancer causing properties of these delicious side dishes.
However, if you take the time to read the study (As most people obviously haven’t” you will see specifically:
“However the data for cancer and reproductive effects in humans is not conclusive”
The study was more concerned with the amounts of this chemical that is found due to smoking. As we all know, Smoking = bad, Chips = delicious
So go ahead – continue enjoying the delicious sweet sweet crunch on your fries.
