You’ve been storing potatoes incorrectly all along, experts say, while allaying fears of potato cancer
- Not only is it okay to put potatoes in the fridge, it’s actively encouraged
- However, experts say that both tomatoes and cucumbers should not be stored in the refrigerator
Experts have been warning us for years against storing potatoes in the fridge because they pose a cancer risk.
But now they’ve changed their minds – they say it’s not only fine, but actively encouraged, as it keeps potatoes longer and reduces waste.
Meanwhile, tomatoes and cucumbers – both currently in short supply in supermarkets – should be kept out of the fridge, scientists say.
It was previously believed that storing raw potatoes at low temperatures leads to the formation of extra sugars, which convert to carcinogenic acrylamide when fried, roasted or baked.
But now consumer group Which? has updated its recommendations in light of the latest research from the Food Standards Agency. Which? Nutritionist Shefalee Loth said: “Advice on potatoes has changed.
Experts say that putting potatoes in the fridge is not only okay, it’s actively encouraged, as it extends the potatoes’ shelf life and reduces waste
“Experts now say that storing potatoes in the fridge — previously thought to be a health hazard — is a great way to get the most out of them, especially if you’re not going to use them right away.”
But she also pointed out that other foods don’t belong there.
“Not many people will realize that it could stale bread and shorten the appeal of bananas or tomatoes,” she said. Cold temperatures change the texture of tomatoes and inhibit the enzymes that give them flavor, but two-thirds of which? keep them in the fridge.
A fridge is also bad for pickles that go mushy, bananas that turn black, and bread that dries out. Breads are best stored in a reusable cotton or plastic bag. Onions and garlic should be stored in a dark, dry cupboard. Every day, British households throw away 20 million slices of bread and 4.4 million potatoes. In total, 4.4 million tonnes of food is wasted each year, costing an average of £210 per person and having a major impact on the environment.
Tomatoes and cucumbers — both of which are currently in short supply in supermarkets — shouldn’t be kept in the fridge, scientists say
There is an art to stacking a fridge to reduce this. The top shelf is warmest and is best for ready-to-eat foods like cheese. Middle shelves are colder and good for eggs, milk, and leftovers. The lowest compartment is the coldest, ideal for storing raw meat, poultry and fish.
Regular opening makes the door one of the warmest areas, unsuitable for milk and eggs.
Fruits and veggies do well in bottom drawers—but they should be kept separate, as fruit produces a gas called ethylene that causes veggies to spoil faster.