Mary Ellen Camire has some good news about french fries. Fries made with the new potato varieties AF4296‐3 and Easton have much lower levels of a probable carcinogen than those made with the popular Russet Burbank variety, says the University of Maine (UMaine) professor of food science and human nutrition.
Acrylamide is a probable carcinogen in fried potatoes; during the frying process the chemical forms from sugars and an amino acid that are naturally in potatoes. The study was conducted as part of a USDA’s National Institute of Food and Agriculture award of $7.8 million to a consortium that included the University of Wisconsin, UMaine, and other universities, federal laboratories and potato processors.
Read the full UMaine news article.