The danger of storing this in the refrigerator: a common habit that can affect your health

When refrigerated potatoes are fried, the mixture of high temperatures and high glucose produces a chemical called acrylamide. This compound has been detected by international organizations as potentially carcinogenic, especially if eaten frequently and in high concentrations.

Where else is acrylamide found?

In addition to potato chips, acrylamide can also form in foods such as:

• Industrial chips or snacks
• Cookies and very toasted breads
• Churros and other fried products

For this reason, both the food industry and health authorities monitor their levels in certain products.

Does this mean we can’t eat chips?

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