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06 dec 2012 |
12:26 |
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Low acrylamide potato on the horizon
In response to European concerns over high levels of the carcinogen acrylamide in processed foods, researchers are looking to reduce dietary levels of the chemical by developing a new variety of potato. But research looking at why different varieties of potato produce widely varying levels of acrylamide during frying shows that it is going to be an uphill struggle.
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