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.

  • EtnaAtsume@lemmy.worldEnglish
    4·
    2 hours ago

    Jesus, man. I don’t know what it’s worth to you but I at least read the whole thing. You seem like an alright person who’s just been punted around by the failures of the US to care for its own: hiding carcinogen information, making unhealthy food the economical/convenient choice, not to mention I’m sure that navigating the health care system was a nightmare.