The reason is that when heated at high temperatures, asparagine (an amino acid) and natural sugars

The mother often preserved vegetables in the fridge to prolong its freshness and can be used longer. However there are some vegetables in the refrigerator should not, as it may lose its nutrients, on the other hand will make them become toxic when in a typical cold environment such as potatoes. True or not let the experts fix the washing machine at home and write a cell reference after dentist.
The concern about acrylamide in food raised since 2002, when the Agency for National Food Administration Sweden toxins seen in a number of foods that contain starch potatoes are processed 2070 at high temperatures.
Research by scientists Norway, Switzerland, the UK and the US subsequently clarified matters: Not only potato starch that the foods of vegetable origin rich in carbohydrates, less protein being different processed by the method requires high temperatures (> 120 C) as frying, roasting, baking, appear acrylamide.
The reason is that when heated at high temperatures, asparagine (an amino acid) and natural sugars in the plant foods will react with each other to form acrylamide increasing. Topping the list of foods with the highest levels of acrylamide fries (including types of home-made and pre-packaged kind), coffee, pastries, biscuits, breads of all kinds.
Globe Health Organization (WHO) and the UN Food and Agriculture Organization (FAO) are considered to acrylamide in food is a serious concern. Studies in animals show that this substance increases the risk of some cancers.
In humans, although more research was needed to clarify the mechanism of action of acrylamide and its consequences, but the first step, the scientists have also confirmed the association between dietary acrylamide and risk more the incidence of breast cancer and renal cell cancer. 2070
For this type of high-risk foods like potato chips, bread, biscuits, cakes, shrimp chips ... when processing absolutely should not be too old, do not eat the burnt part for this category The most abundant 2070 acrylamide. No fried or grilled repeatedly. Do not eat too many foods high risk simultaneously.
As for the potatoes, so sliced and soaked in water for 15 to 30 minutes before frying. Potatoes should not be stored in the refrigerator as this will increase the amount of sugar in the potato, resulting in increased acrylamide during processing.
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