Risk of Browning Bread

Cooking food at high temperature can be hazardous as it produces compounds that may cause cancer. Acrylamide can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips are baked, roasted, grilled or fried at high temperatures.

Browning of bread, potato, starchy food, produces acrylamide
- Acrylamide causes cancer in animals
- It may increase risk of cancer in humans

Roasted Potatoes, Browned Toast Could Increase Cancer Risk

Acrylamide, a natural by-product formed when certain starchy foods are heated at high temperature, can cause cancer in humans, though not proven. Read More

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Acrylamide in Potato Chips Associated With Cancer Risk

Overcooking potato chips increases the acrylamide content and the possible risk of cancer.

Potato-heavy Diet Linked to Increased Risk of Hypertension

Potatoes are rich in potassium, which lowers blood pressure. But, high potato consumption is linked to an increased risk of developing hypertension in adults.

Slimming Effect of Sweet Potato Waste

The starchy water left over from cooking sweet potato was found to have slimming effects.

Yummy Sweet Potatoes

One medium-sized sweet potato contains about 7 grams of fiber and adds a wonderful starchy component to your food. This tuber contains flavonoids and antioxidants that are essential for optimal health.

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