Potato chip breakthrough crunches cancer risk for healthier snack
newatlas.com
In what many of us would consider a true public service to one of the world's best food groups, scientists have flicked the switch on a mechanism that causes cold-stored potatoes to produce the carcinogen acrylamide. Growing these genetically tinkered potatoes could eradicate known cancer risks…

The US potato industry brings in US$240 million annually, and demand for taters in all their wonderful processed shapes and sizes is year-round. As such, a certain amount of stock in season is sent to cold storage to supply the demand. However, thanks to a normal biological function in the root vegetable, low temperatures trigger a mechanism that converts starches to sugars. When processed, these tubers that have experienced cold-induced sweetening (CIS) appear darker when cooked.

Unfortunately, it’s more than potato-skin deep, as this darkened chip is a crispy red flag – it indicates elevated levels of acrylamide, a chemical that has been associated with increased cancer risk due to its carcinogenic properties.

  • remon@ani.socialEnglish
    3·
    11 hours ago

    There is probably less cumbersome way to put it, but you shouldn’t use “known carcinogen” since that is an official (or at least widely used) classifcation that the chemical is NOT in.