A recent study has raised concerns about the potential health risks of refrigerating certain foods, including potatoes, bananas, onions, and garlic.
Experts warn that cold storage can lead to the production of harmful toxins and degrade the quality of these commonly stored items.
Clinical nutritionist, Jhanvi Sanghvi from India highlighted the dangers of refrigerating onions, explaining that the moisture in the fridge creates an ideal breeding ground for mould and fungi. “This can lead to serious food poisoning symptoms such as vomiting, cramps, and diarrhoea,” she said.
Sanghvi recommends keeping onions in a cool, dark, and dry place, such as a cupboard, to avoid these risks.
Garlic, too, is vulnerable to cold temperatures. Sanghvi cautioned that refrigerating garlic causes it to sprout, lose its flavour, and become rubbery and bitter. “Cold storage can also encourage mould growth, further compromising its safety,” she noted.
Garlic should be stored in a dry, cool environment to preserve its freshness and flavour.
Potatoes are also at risk when stored in the fridge. Refrigeration causes the starch in potatoes to turn into sugars, altering their texture and making them sweeter.
When cooked at high temperatures, these modified potatoes can produce acrylamide, a potentially harmful substance. While the link between acrylamide and cancer is still debated, experts suggest that low temperatures contribute to its formation.
Bananas, like other fruits, should be stored at room temperature, as the cold inhibits their ripening process. Refrigeration causes them to turn brown and mushy.
Sanghvi further warned that storing ginger in the fridge can dry it out, diminishing its flavour.
Experts advise keeping these foods in cool, dry, and ventilated areas to maintain their quality and ensure food safety.
