Frying or Baking for too long time & high temperature...can kills???

>> Acrylamide derived from asparagine (amino acid) in the presence of sugar.


>> Carbonyl or C=O (glucose) facilitates reaction (Maillard-type =browning effect).


>> High asparagine + sugar + temperature = high acrylamide.


>> Acrylamide can turns into Glycidamide, which is the actual CARCINOGENIC COMPOUND.


Some facts about Acrylamide:
Acrylamide is known to form adducts to DNA, potentially leading to DNA mutation.
Top 10 Foods for Acrylamide content:

Source: Environ Health Perspect. 2010 April; 118(4): A160–A167. 

 

>> There are some methods to minimize Acrylamide production:


  Do not over-cook high carbohydrate foods.
  Avoid foods high in asparagine and sugar.
  Decrease asparagine levels in foods via genetic manipulation.
  Hydrolyze asparagine with acid or amidases.
  Acetylate asparagine to prevent formation of glycoside intermediates with sugar.
  Research conditions that limit acrylamideformation.
  When frying potatoes, use varieties that are low in sugar.
  Fry foods in the range of 145-170ºC 
  Cook french fires to a golden yellow rather than a golden brown color.
  Toast bread to the lightest color acceptable.
  Soak raw potato slices in water for 15-30 minutes before frying or roasting.
  Do not store raw potatoes in the refrigerator (the chilly environment of the fridge helps to convert the potato’s starch to sugar).








References:
1) Understanding Acrylamide (http://www.eoearth.org/article/Understanding_Acrylamide)