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- 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. The final trait is improvement in starch quality and potato color.
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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...
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
Jan 12, 2021 · When high carbohydrate foods such as potatoes are cooked at these temperatures, their natural sugars and the amino acid asparagine, undergo a chemical change that producing the compound acrylamide.
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.
- What Exactly Is Acrylamide?
- Acylamide in The Scientific Literature
- Acrylamide and Cancer
- The Good News: Traditional Cooking Minimizes Acrylamide in Food!
- Ways to Minimize Acrylamide in Your Home Cooking
- 5 Tips For Avoiding Acrylamide
- Acrylamide in Coffee
- Fast Food Chains That Get It
Acrylamide is a chemical compound that is white, odorless and soluble in water. It is used in numerous factory processes such as making paper, dyes, and plastics. It is used to treat both drinking water and wastewater. Acrylamide is also found in cigarette smoke and coffee. In 2002, Swedish researchers discovered high levels of acrylamides in starc...
Animal studies on acrylamide are the most worrisome to date. Rats and mice fed high levels of the substance in their drinking water were found by researchers to be at increased risk for several types of cancer. In people, studies on acrylamide in the diet have produced mixed results for some types of cancer including kidney, endometrial, and ovaria...
More human studies are urgently needed on the effect of acrylamide on health. However, at the present time, caution should be exercised given that it definitely does produce cancer in animals. Here’s what various leading government agencies have to say on the subject. 1. The U.S. Food and Drug Administration has released a consumer warning on acryl...
If all this data on acrylamide has you depressed, cheer up! Knowledge of traditional diet not only provides information about which healthy fats to cook with but also how to safely prepare them! When I cook, even fry, starchy foods in our home, I have little concern for acrylamides. The trick is that you need to know how to prepare carbohydrate foo...
When I first started learning methods for reducing acrylamide in cooked foods, it was in conjunction with the research I was doing for my first book Get Your Fats Straight. My husband had an “aha” moment one evening when we were discussing the dangers of acrylamides in the diet given how many starchy, snacky foods Americans seem to be eating on a d...
Here are some very helpful additional tips for minimizing acrylamides in your cooking as suggested by the American Cancer Society: 1. For potatoes, frying causes the highest acrylamide formation. Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on do...
Acrylamide forms in coffee when the beans are roasted. Brewing coffee at home or in a restaurant has no additional effect. Hence, making coffee yourself doesn’t eliminate the problem. So far, scientists have not found good ways to reduce acrylamide formation in roasted coffee beans. If you drink coffee, you are getting dosed with acrylamide. That m...
On a side note, I was thrilled to learn recently that Burger Monger, my favorite burger joint, not only uses healthy tallow for frying its french fries instead of unhealthy, rancid vegetable oils(it doesn’t matter if they are hydrogenated or not .. they are still unhealthy!), but also goes the extra mile to blanch them beforehand to minimize acryla...
Feb 25, 2022 · Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes.
Jun 30, 2021 · The dietary intake of acrylamide (AA) is a health concern, and food is being monitored worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review was to provide an overview of estimated dietary intake.
