Reducing acrylamide levels in french fries

The process for preparing frozen, par-fried potato strips -- distributed to some food outlets for making french fries -- can influence the formation of acrylamide in the fries that people eat, a new study has found. The study identifies potential ways of reducing levels of acrylamide, which the National Toxicology Program and the International Agency for Research on Cancer regard as a "probable human carcinogen."

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