Recent research conducted at the National Institute of Health in Romania has shown that frequent consumption of fried potatoes is associated with an increased risk of cancer. The cause is the substance acrylamide, which forms when starch-based products are fried at high temperatures. Dr. Marius Georgiu, the study coordinator, explains: «Acrylamide is a carcinogen that can damage the DNA of cells, increasing the risk of their malignant transformation.»
Researchers emphasize that this risk is particularly high for those who frequently consume fried potatoes or chips in large quantities. There is also a link between acrylamide and other chronic conditions, such as cardiovascular problems and diabetes. Specialists recommend choosing healthier cooking methods. Oven cooking or steaming preserves the taste of food without health risks.
The Romanian government plans to organize an education campaign to reduce the popularity of fried dishes among the population. This is an important step in improving public health.
