Overcooking french fries and potato chips produces a chemical called acrylamide that can be toxic and harmful to humans if eaten in large amounts.
John Lu, an Agriculture Canada researcher who works at the Leth-bridge Research Centre, is investigating acrylamide and how it can be reduced in tubers and potato products.
The chemical isn’t found in raw or fresh potatoes but it is formed when they are fried or subjected to certain types of processing. Scientists call it the Maillard reaction and it is the reason potato colour changes to golden, brown and eventually black. It is also responsible for the aroma and enhanced flavour of potatoes when fried or processed, said Lu.
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It is not unique to potatoes; the reaction also occurs in breads and crackers.
Lu said acrylamide is a hazardous chemical and a potential carcinogen. In large doses, it can also damage the nervous system. However, the amount found in burned french fries is unlikely to be dangerous, he said.
Lu is working to develop potato cultivars with low propensity to produce acrylamide when processed. He is also examining different processing methods that inhibit its formation.
He told those at a research centre open house Feb. 15 that a combination of sugars and amino acids in potatoes, combined with high temperatures, result in the formation of acrylamide.
Potato chips generally have a higher level than french fries, and pre-treatments before deep frying or processing have been shown to reduce acrylamide.
