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New Potato Varieties Have Lower Levels of Probable Carcinogen

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.

Farm Bill Priority Areas
Plant health, production, and products;
Food Safety, Nutrition, and Health
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