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Processing and Mitigation Tables: Potato-based Foods. Food Process Step Steps that may help reduce acrylamide Sliced potato chips Processing and ingredients. • Increasing peel removal ...
Jan 12, 2021 · Soak potatoes 15-30 minutes before baking or frying to help reduce their starch content, in turn reducing the amount of acrylamide produced during the cooking process. Limit the number of potato dishes consumed that are prepared using frying, roasting, and baking. “Wet” prep potato dishes, such as mashed potatoes and potato salad, do not ...
May 8, 2013 · There's a new genetically engineered potato in town that doesn't brown when cut or fried, nor does it make acrylamide. J. R. Simplot Company petitioned the USDA to deregulate their Innate™ potatoes, and the public comment period has just been opened up on that petition. We sent Simplot some questions about their new potatoes and…
- 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.
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
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Jun 8, 2015 · 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.
Jun 1, 2022 · Potato variety plays a major role in deciding the extent of acrylamide formation because the amount of precursors (reducing sugar and asparagine) present is a heritable attribute and it is variety dependent i.e., variety with low levels of reducing sugars will form less of acrylamide in potato-based products (Rosen et al., 2018, Pantalone et al ...
