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- At high temperatures, such as when potatoes are put in a fryer, acrylamide also forms in the reaction. In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made.
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Acrylamide is a chemical that can form in some plant-based foods during high-temperature cooking, such as frying, roasting, and baking. Reducing acrylamide levels in foods may reduce potential...
Cancer Causes and Prevention. Risk Factors. Diet. Acrylamide and Cancer Risk. What is acrylamide? How are people exposed to acrylamide? Is there an association between acrylamide and cancer? Are acrylamide levels regulated? What research is needed to better understand whether acrylamide is associated with cancer in people?
- What is acrylamide?Acrylamide is a chemical used primarily to make substances called polyacrylamide and acrylamide copolymers. Polyacrylamide and acrylamide copolymer...
- How are people exposed to acrylamide?Food and cigarette smoke are the major sources of acrylamide exposure for people in the general population ( 3 , 4 ). The major food sources of ac...
- Is there an association between acrylamide and cancer?Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer ( 10 – 13 ). In the body, acrylamide is...
- Are acrylamide levels regulated?The U.S. Environmental Protection Agency (EPA) regulates acrylamide in drinking water . The EPA established an acceptable level of acrylamide expos...
- What research is needed to better understand whether acrylamide is associated with cancer in people?Additional epidemiologic studies in which acrylamide adduct or metabolite levels are serially measured in the same individuals over time (longitu...
- Where can people find additional information about acrylamide?For more information about acrylamide in food, contact the FDA at 1-888-SAFEFOOD (1-888-723-3366) or visit their Acrylamide page.
The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%, which would amount to approximately a 25% reduction in overall dietary exposure. Considering that children consume nearly three times more acrylamide than adults on a per kg body weight basis, they would experience ...
- Nga L. Tran, Leila M. Barraj, Susan Collinge
- 2017
Jan 12, 2021 · Longer cooking times yield higher levels of acrylamides. Aim for lightly browned potatoes rather than dark brown when cooking. While it is impossible to eliminate acrylamides from our diets, taking small steps to reduce day-to-day exposure can help reduce any potential risk.
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
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.
Jan 11, 2023 · The foods that contributed the most to total daily acrylamide exposure were potato chips (28%), bakery products (17%), potato crisps (14%), bread (10%) and coffee (8%), respectively. 3.1.3. Case Control Studies
