Eating fried potatoes linked to higher risk of death, study says
How your spuds are cooked is key to your health. People who eat fried potatoes two or more times a week double their risk of an early death compared to those who avoid them, a recent study published in the American Journal of Clinical Nutrition found.
Eating potatoes that have not been fried was not linked to a similar early mortality risk, the researchers noted. The potential danger when eating fried starchy foods, such as French fries, is acrylamide, said a registered dietitian at Northwell Health’s Huntington Hospital in Huntington, New York. Acrylamide is “a chemical produced when starchy foods such as potatoes are fried, roasted or baked at a high temperature,” The browning process is actually a reaction that produces this chemical one shown to cause cancer in laboratory animals and considered toxic to humans, said Schiff.
(Photo: fried potato)
Riesgo grandi pa Kanser dor di kome batata hasá
E manera ku e batata ta wòrdu kushiná ta wòrdu mará na riesgo di Kanser i morto. Segun estudio personanan ku ta kome unu of mas porshon di batata hasá pa siman
ta dòbel nan riesgo pa muri mas trempan kompará ku esnan ku no ta hasi esaki. E estudio a keda publiká dor di American Journal of Clinical Nutrition.
E problema ta sinta den e kushinamentu di e zeta ku ta hasa e batata aden, aki tin e kimiko acrylamide ta wòrdu formá riba siertu temperatura. Esaki lo ta e kousante prinsipal di malesa di kurason i kanser. Hasa e kuminda hopi p’e bira maron hopi bes ta kousa e reakshon kimiko den e kuminda ku ta produsí e materia acrylamide.
(Foto: fried potato)