Acrylamide is usually formed by cooking the starch-rich foods that are cooked or fried at temperatures above 120 degrees.
Acrylamide is less formed at low temperatures, low heating times or high humidity, and It is not usually found in boiled foods.
Solutions to reduce Acrylamide
Soaking the potatoes in vinegar or lemon juice for 20 minutes
Soaking the potatoes in lukewarm to slightly hot water (50 to 85 degrees) for 5 to 10 minutes before frying.
Or soak the potatoes in water at room temperature and dry them well. In addition to reducing acrylamide, this causes a golden yellow color of the potatoes that is healthier than brown.
Avoid storing the potatoes at temperatures below 8 ° C.
Avoid from the cereal products that have been roasted to brown color, and eat the roasted food of bottom of pot less, or better not let the food at bottom of pots to roast too much.
Cutting the potatoes into thicker slices would reduce acrylamide.
Avoid as much as possible consuming the industrially-produced semi-baked fries with ingredients printed on their package denoting the use of glucose or dextrose, as they can produce significant amounts of acrylamide. Semi-baked potato packages should state that the product should be fried until golden color, not browned, with the necessary guidance on the cooking time and temperature to be followed by the consumers.