Hidden chemicals spice up fries

Washington: French fry lovers, take note! The crispy fried potatoes that you love snacking on may have high levels of an unwanted chemical associated with heavy industry that may pose health risk, a new study has claimed.

Researchers are now closing in on identifying the potato breeds that have lesser levels of the harmful compound. French fries contain acrylamide, a chemical that poses a risk for several types of cancer in rodents. The International Agency for Research on Cancer considers the chemical a “probable human carcinogen,” researchers said.

Trace amounts of acrylamide are present in many foods cooked at temperatures higher than 120 degrees Celsius. Relatively high levels are found in fried potatoes, including French fries and potato chips.

A group of scientists, led by Yi Wang from University of Idaho in US, set out in 2011 to identify potato varieties that form less acrylamide as well as make great French fries. The group assessed more than 140 potato varieties.

The amount of the chemical found in fried potatoes is thought to be directly linked to the chemistry of the raw potatoes. Raw potatoes contain an amino acid called asparagine which is found in many animal and plant food sources, and is a known precursor of acrylamide.

When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. The reaction is what gives fried potatoes their prized flavour and colour, but it is also what produces acrylamide. If researchers are able to identify the specific genes, they may be able to eliminate chemicals in future.

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