They’ve been storing potatoes incorrectly all along, experts say, to allay cancer fears

For years, experts have been warning us against refrigerating potatoes because it poses a cancer risk.

But now they’ve changed their minds – they say it’s not only okay, but actively encouraged because it extends the shelf life of potatoes and reduces waste.

Meanwhile, tomatoes and cucumbers – both currently in short supply in supermarkets – should be kept out of the fridge, scientists say.

It used to be thought that storing raw potatoes at low temperatures led to the formation of extra sugars, which convert to the carcinogenic acrylamide when fried, roasted or baked.

But now consumer group Which? has updated its advice in light of the latest research from the Food Standards Agency. Which? Nutritionist Shefalee Loth said: “Advice about potatoes has changed.

“Experts now say that storing potatoes – which used to be considered a health hazard – in the fridge is a good 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 can make bread stale and reduce 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. Bread is 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 thrown away each year, costing an average of £210 per person and having a huge impact on the environment.

Tomatoes and cucumbers, both of which are currently in short supply in supermarkets, should be kept out of the fridge, according to scientists

There is an art to stacking a fridge to reduce it. The top shelf is the warmest and best for ready meals such as cheese. Middle shelves are cooler and good for eggs, milk and leftovers. The bottom compartment is the coldest, ideal for storing raw meat, poultry and fish.

Frequent opening makes the door one of the hottest areas, so not suitable for milk and eggs.

Fruit and vegetables can be stored in the bottom drawers, but should be kept separate as fruit produces a gas called ethylene which causes vegetables to spoil more quickly.