Food experts have long warned consumers that storing potatoes in the fridge could increase their risk of cancer. However, researchers at the Food Standards Agency (FSA) have now debunked this theory.
FSA researcher Shefalee Loth said that experts now suggest that refrigeration can help to extend the life of spuds, especially if they will not be used right away. The previous belief was that potatoes in the fridge form extra sugars which could turn into cancer-causing acrylamide when cooked.
The FSA website previously warned against keeping potatoes in the fridge, stating that the starch in the vegetable can be converted into sugar and then combine with the amino acid asparagine to create acrylamide, which is believed to be harmful. Loth advised that bread, tomatoes, and cucumbers should also not be kept in the fridge.
Loth also revealed that cold temperatures can change the texture of tomatoes and inhibit the enzymes that give them flavor. Onions and garlic should be stored in a dark cabinet, and fruits and vegetables should be kept in the fridge separately from each other.
Loth also warned that milk should not be placed on the fridge door, as it is one of the warmest areas of the appliance due to constant opening.
»Putting potatoes in the fridge would increase a person’s risk of cancer«
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