Fries with a side of acrylamide

http://www.eurekalert.org/pub_releases/2015-12/asoa-fwa120215.php

Public Release: 2-Dec-2015
Fries with a side of acrylamide
Researchers working to cut unwanted chemical in French fries
American Society of Agronomy

French fry lovers, beware! You may be exposed to a chemical more commonly associated with heavy industry than crispy fried potatoes. Fortunately, researchers are finding ways to reduce that exposure.

French fries contain acrylamide. The chemical poses a risk for several types of cancer in rodents. However, the evidence from human studies is still incomplete. The International Agency for Research on Cancer considers the chemical a "probable human carcinogen."

Scientists first began paying attention to the unwanted chemical's presence in food more than a decade ago. Trace amounts of acrylamide are present in many foods cooked at temperatures higher than 248 degrees Fahrenheit. Relatively high levels are found in fried potatoes, including French fries and potato chips.

With that in mind, a group of scientists set out in 2011 to identify potato varieties that form less acrylamide.

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Raw potatoes contain an amino acid called asparagine. The amino acid is found in many animal and plant food sources, and it's a known precursor of acrylamide. When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.

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