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

Editor & Publisher: Lukie Pieterse


Feel free to get in touch with Lukie!
He will be most happy to share potato news stories from your country on Potato News Today.
Connect on LinkedIn
Follow on Twitter
About us

Follow Potato News Today!

Please enter your email address to receive an alert right away when we publish a news story.

Join 10,053 other subscribers

Lockwood Mfg




DormFresh | 1,4GROUP


Volm Companies