French fry lovers, beware! You may be exposed to a chemical more commonly associated with heavy industry than crispy fried potatoes. Fortunately, researchers are finding ways to reduce that exposure.
French fries contain acrylamide. The chemical poses a risk for several types of cancer in rodents. However, the evidence from human studies is still incomplete. The International Agency for Research on Cancer considers the chemical a "probable human carcinogen."
Scientists first began paying attention to the unwanted chemical's presence in food more than a decade ago. Trace amounts of acrylamide are present in many foods cooked at temperatures higher than 248 degrees Fahrenheit. Relatively high levels are found in fried potatoes, including French fries and potato chips.
With that in mind, a group of scientists set out in 2011 to identify potato varieties that form less acrylamide.
Led by University of Idaho researcher Yi Wang, the group assessed more than 140 potato varieties. The researchers' goal was to identify potatoes that make great French fries and form less acrylamide. The amount of the chemical found in fried potatoes is thought to be directly linked to the chemistry of the raw potatoes.
Raw potatoes contain an amino acid called asparagine. The amino acid is found in many animal and plant food sources, and it's a known precursor of acrylamide. When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.
Researchers planted 149 potato breeds in five potato-growing regions across the United States. Upon harvesting, they sent some of the raw potatoes to labs. There, the potatoes were stored in conditions similar to commercial potatoes. After storage, the labs tested the potatoes for their levels of reducing sugars and asparagine. Researchers then fried some of the potatoes and observed how much acrylamide the potatoes formed.
The researchers found that it is fairly achievable to identify potato breeds that produce less acrylamide, especially when compared with the industry standard potato breeds, Ranger Russet and Russet Burbank.
"The real challenge is to find the varieties that not only have those characteristics, but also yield finished products with desirable processing quality that meet the stringent standards of the food industry," Wang said.
Two of the most promising varieties -- Payette Russet and Easton -- have already been released for commercial use.
Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes. The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide. If researchers are able to identify the specific genes, they may be able to eliminate them in the future.
The team's research is published in Crop Science.
FAQs
“Acrylamide forms when foods like potatoes and cereals become crispy and brown. It even forms in roasted coffee beans.” That means acrylamide is in the crunch of potato chips, the crispy edges of French fries, and in toasted snacks and rich roasted coffees. But Stelwagen says it's not as much of a worry as it sounds.
Do all French fries contain acrylamide? ›
Some foods are larger sources of acrylamide in the diet, including certain potato products (especially French fries and potato chips), coffee, and foods made of grains (such as breakfast cereal, cookies, and toast). These foods are all part of a regular diet.
What foods are highest in acrylamide? ›
The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process (5, 6).
What is acrylamide in potatoes? ›
Acrylamide forms in foods from a chemical reaction between asparagine (an amino acid) and reducing sugars (such as glucose and fructose). This reaction is part of the Maillard reaction, which leads to color, flavor, and aroma changes in cooked foods.
What is the chemical change in French fries? ›
When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.
Should I worry about acrylamide? ›
Acrylamide has been shown to cause cancer in animals exposed to very high doses, and although there is no consistent epidemiological evidence on the effect of acrylamide from food consumption on cancer in humans, both the U.S. National Toxicology Program and the Joint Food and Agriculture Organization/World Health ...
How to remove acrylamide from your body? ›
7 Ways To to Reduce Your Acrylamide Exposure
- Eat a Paleo diet. In general, I recommend my Every Life Well® Paleo Protocol, which excludes grains and processed foods. ...
- Choose safer cooking methods. ...
- Avoid high acrylamide foods. ...
- Support liver detox. ...
- Support public health measures. ...
- Filter your water. ...
- Don't smoke.
Some toasted and roasted nuts – such as many roasted almonds and peanuts – have been found to be a significant source of acrylamide. As most pea nut butters are made from roasted peanuts, also peanut butter tends to be high in acrylamide.
Does acrylamide stay in the body? ›
Once in your body, acrylamide enters your body fluids. Acrylamide and its breakdown products leave your body mostly through urine; small amounts may leave through feces, exhaled air, and breast milk.
What are the symptoms of acrylamide? ›
How can acrylamide affect my health? The main targets of acrylamide toxicity are the nervous system and reproductive system. Nervous system effects such as muscle weakness, numbness in hands and feet, sweating, unsteadiness, and clumsiness were reported in some acrylamide workers.
Researchers found instant coffee to have 100% more acrylamide than fresh roasted coffee, while coffee substitutes had 300% more ( 22 ). Here are the average amounts of acrylamide they found in each type of coffee: Fresh roasted coffee contained about 179 mcg per kg. Instant coffee had 358 mcg per kg.
How to avoid acrylamide in potato chips? ›
Deep-fry potato products, such as chips and French fries to a golden yellow, or lighter colour. The oil temperature for cooking should ideally be below 175⁰C. Cooking to a golden yellow, or lighter colour, and deep-frying at lower temperatures will keep acrylamide levels low.
Does oatmeal have acrylamide? ›
Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU.
What makes French fries unhealthy? ›
As we've seen, French fries are high in calories. This comes from the carbohydrates in the potatoes and the oil absorbed during frying. Taking in high-calorie foods like French fries leads to weight gain and obesity. Over time, this may rise your risk of chronic diseases like heart disease and type 2 diabetes.
Why did McDonald's change oil for fries? ›
McDonald's changed their ingredients for fries in the early 1990s. Specifically, they changed the oil they used to cook the fries from a mixture of vegetable oil and beef tallow to 100% vegetable oil. The change was made in response to health concerns about the use of saturated fats, such as beef tallow, in fast food.
Does all peanut butter have acrylamide? ›
The U.S. Food and Drug Administration monitors acrylamide levels in certain foods, and amounts in peanuts and peanut products are low or undetectable. If present, acrylamide naturally forms when peanuts are roasted; it is not added to peanut butter by manufacturers.
Does olive oil contain acrylamide? ›
Acrylamide levels were measured as 890−1200 μg/kg in sunflower oil, 892−1163 μg/kg in olive oil, 981−1299 μg/kg in corn oil, and 779−1120 μg/kg in hazelnut oil.
Is acrylamide in all fried foods? ›
High temperature cooking, such as frying, roasting, or baking, is most likely to cause acrylamide formation. Boiling and steaming do not typically form acrylamide. Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee.
Does microwaving produce acrylamide? ›
The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods.
