Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes
Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). Potatoes contain relatively high levels of both asparagine and reducing sugars and therefore potato products such as crisps, French f