We Americans love our fried foods,
especially potatoes. Shoestring, waffle,
curly, crinkle, tots, no matter the form, we devour them. While we all know that crispy potatoes are
certainly not a health food, were you aware that they contain a chemical called
acrylamide? I bet those taters are
sounding a bit less delicious now. Mmmm,
chemicals.
While we were busy chomping on our
crispy potatoes, researchers have been hard at work trying to eliminate our exposure
to the acrylamide in French fries. Scientists caught on to this curious chemical
more than a decade ago. They observed
trace amounts of the chemical in foods cooked above 248°F and fairly high amounts in
foods such as fried potatoes. They also
figured out that acrylamide is produced though a chemical process called a
Maillard reaction, which occurs between amino acids and sugars. There just so happens to be an amino acid
called asparagine, which is found in raw potatoes, that is known to be a precursor
of acrylamide.
In 2011, lead researcher Yi Wang
and his colleagues set out to find low acrylamide producing potatoes. 140 potato varieties later, they finally
identified low acrylamide producing potato varieties: Payette Russett and Easton,
which are now used commercially. In the
future, Wang and his team hope to identify and eliminate specific genes that
are related to producing a lower amount of acrylamide.
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