Consumers, Health/Nutrition/Food Safety, Processing, fries, chips

So what about the acrylamide in your french fries?

That acrylamide is present in french fries is information you might choose to forget, like mercury in tuna. Recently I was reminded of this inconvenient fact by a recent article on genetically modified potatoes. The U.S. Department of Agriculture recently approved the new tubers largely because upon cooking they generate less acrylamide than do their natural counterparts. According to the U.S. National Toxicology Program (NTP), acrylamide is “reasonably anticipated to be a human carcinogen.” Common foods that stand out – based on the relatively high levels of acrylamide they contain and frequency with which they’re eaten by children and adults – include french fries, potato and other chips, some crackers and cereals. More

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