Nutritionist Warns Against Refrigerating, These 6 Vegetables Can Even Lead to Cancer

In a surprising revelation, nutritionist Kiran Kukreja has cautioned against storing three common vegetables�garlic, onions, and potatoes�in the refrigerator, citing potential health risks, including a possible link to cancer. While refrigeration is often considered a safe way to preserve food, Kukreja argues that for these vegetables, it may do more harm than good. Here�s a closer look at why these kitchen staples should be stored differently and what experts say about the claims. Source: Nutritionist Kiran Kukreja�s advice as reported in The Sun.

Garlic: Mold and Toxin Risks

Garlic, a flavorful staple in many dishes, is best kept out of the fridge, according to Kukreja. When garlic�especially peeled or chopped�is refrigerated, it can absorb moisture, creating a breeding ground for mold. Certain molds produce mycotoxins, which Kukreja claims may be linked to serious health issues, including cancer.

To avoid these risks, garlic should be stored in a cool, dry, and well-ventilated place, ideally in a mesh bag or basket. Whole garlic bulbs can last for months when stored properly, away from humidity. While the cancer connection is alarming, it�s worth noting that the risk is primarily associated with prolonged improper storage leading to visible mold growth, which can be avoided with proper handling.

Onions: Sweet Spoilage and Mold

Onions are another vegetable that doesn�t fare well in the refrigerator. Kukreja explains that the cold, humid environment causes onions to convert their starch into sugar, making them soft, sweet, and more susceptible to spoilage. This moisture can also encourage mold growth, which may produce harmful toxins.

Instead, whole onions should be stored in a cool, dark, and well-ventilated area, such as a pantry, in a breathable container like a mesh bag. Avoid storing onions near potatoes, as the ethylene gas emitted by potatoes can accelerate sprouting and spoilage. While moldy onions should be discarded, the cancer link remains speculative and requires further research to substantiate.

Potatoes: Acrylamide Concerns

Potatoes, a versatile and widely consumed vegetable, are also on Kukreja�s no-refrigeration list. When stored in the fridge, the cold temperature causes potatoes to convert their starch into sugar. If these potatoes are later cooked at high temperatures�such as frying or roasting�the sugars can react with amino acids to form acrylamide, a chemical compound that some studies suggest may be carcinogenic. However, the evidence linking acrylamide to cancer in humans is not conclusive, and the risk depends on cooking methods and portion sizes.

Kukreja recommends storing potatoes in a cool, dark, and dry place, ideally in a paper or burlap bag to allow air circulation. This prevents the starch-to-sugar conversion and reduces the risk of sprouting or greening, which can produce harmful solanine toxins.

Expert Perspectives and Food Safety Guidelines

While Kukreja�s warnings have sparked discussion, some experts have urged caution in interpreting her claims. Professor Thomas Sanders, a nutrition expert, has stated that the link between refrigerated vegetables and cancer is not well-established and may be overstated. The Food Standards Agency (FSA) also notes that potatoes can be safely stored in the refrigerator or a cool, dry place, provided they are kept away from light to prevent greening. The FSA advises against consuming moldy or sprouted vegetables but does not explicitly link refrigeration to cancer risks. Source: Food Standards Agency Guidelines.

The primary concern with refrigeration appears to be moisture, which can promote mold and spoilage if not managed properly. For all three vegetables, proper storage in a cool, dry, and well-ventilated environment is key to maintaining freshness and safety