Ghent University makes healthier fries

 Cancerogenic acrylamide in French fries

"In 2002, acrylamide, an undesired product that may cause cancer, was discovered in various foods, including French fries. In the recent years, several techniques were developed by the scientific community in order to reduce this contaminant during frying but a review of industry practices was still lacking", says Raquel Medeiros Vinci, a PhD student at Ghent University in the lab of Prof. B. De Meulenaer and Dr. F. Mestdagh. Raquel investigated innovative techniques for the reduction of acrylamide in French fries. This study was done in collaboration with the potato processing industry (Belgapom and EUPPA, European Potato Processors' Association) and Flanders' Food.

Ghent University makes healthier fries (February 2010)