Processing, fries, chips, Research, Trends

Scientists working to make fried potatoes healthier

Researchers at the University of Wisconsin-Madison are working to reduce the potential harm of a trace chemical found in fried potatoes and other foods that has been linked to cancer. Long known as an industrial toxin, the chemical acrylamide was surprisingly found in low amounts in an extensive range of food products in 2002. Combined, French fries and potato chips contribute 38% of the acrylamide in the average diet, according to Food and Drug Administration estimates. Cereal, cookies, coffee and toast together account for another 25%. Regardless, the potato industry’s top research priority is to reduce acrylamide as a precaution against health effects and regulations. More

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