Search results
70% less acrylamide
- In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
www.potatopro.com › news › 2015
People also ask
Can you eat fried potatoes if you have acrylamide?
What causes acrylamide in potatoes?
How does Innate potato reduce black spot bruising and acrylamide?
Do Innate potatoes need special labelling?
food service operators reduce acrylamide levels. This fact sheet contains information from the guidance on potato-based foods. What does the FDA guidance recommend? • Manufacturers should...
- The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical.
- The amount of acrylamide in food is not regulated. Acrylamide in drinking water is monitored and regulated, as is acrylamide in products that have contact with food.
- Acrylamide is found in large amounts in cigarette smoke. One place where we know there is a significant amount of acrylamide is in cigarette smoke. Smokers have around three to five times more acrylamide in their blood than non-smokers.
- There are ways to reduce the acrylamide you consume. If you are concerned about acrylamide, there are ways you can reduce your exposure. In addition to avoiding tobacco smoke, you can cook food for less time to reduce the amount of crisping and browning.
May 8, 2013 · Reduced levels of asparagine decrease the potential formation of acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2.
Nov 10, 2014 · Jill Ettinger. Nov 10, 2014. Genetically modified potatoes designed to produce less acrylamide, the cancer-causing chemical released when certain foods like French fries are cooked at high heat, have been approved for commercial planting by the USDA. The potatoes are also less prone to bruising.
Feb 4, 2020 · For instance, potatoes with less than 1 g/kg fresh weight of reducing sugars should be used for frying or roasting. 75 Additionally, lower levels of AA were detected in French fries made from the genetically modified potatoes (innate potatoes) than in fries made from conventional potatoes. 76 Innate potatoes were produced by silencing the ...
- Lubna Rifai, Fatima A Saleh
- 2020
Nov 8, 2014 · The company says that when the Innate potatoes are fried, the levels of acrylamide are 50 to 75 percent lower than for comparable nonengineered potatoes. It is unclear how much of a benefit...
Innate™ Potato is genetically modified to be less susceptible to black spot from bruising and have lower levels of asparagine, which results in formation of less acrylamide when the potatoes are baked or fried. Acrylamide is a by-product of the cooking process that can be toxic at high levels.
