Potato chips are not good for health, but not only because of the large amount of fat or many calories. In fact, the main reason is because these chips, especially those that look the most "burnt", contain a chemical known as Acrylamide, which can increase the risk of cancer. For several years, the European Union has issued food safety directives, prompting companies to reduce the level of this chemical in some of the foods currently found. (via The Telegraph)

According to the U.S. Food and Drug Administration, the chemical comes as a result of high temperatures, used in processes such as baking and frying. Acrylamides are formed naturally and are not the result of packaging, or other external elements. The European Food Safety Authority says that usually, this happens at temperatures starting from 120 degrees Celsius and have low humidity levels.

Manufacturers have begun to make chips at lower temperatures and shorter times. Thus, many of your favorite chips will have a lighter brown color, but will not be as dangerous as before.

"Companies are improving and if you compare the colors of the current chips with those of a few years ago, you can see that today the colors are lighter," said Lisa Ackerley, UK Food Safety Expert.

Emma Shields, a British researcher, says: "Evidence from animal studies has shown that acrylamide can potentially interact with DNA in our cells, so it can cause damage up to cancer, but when we look at genuine human studies we can not we see a clear and lasting connection. "

Acrylamide is also found in other foods, such as: coffee, chips, some types of biscuits, etc.

Source: News Week