THE FRENCH FRY

How Acrylamide Affects Your Health
Acrylamide, a byproduct of processing, is one of the most hazardous ingredients found in potato chips, hash browns and french fries. The browning process is what produces the chemical, so boiling and steaming doesn't create it. Beginning in 2013, the U.S. Food and Drug Administration (FDA) recommended Americans reduce the amount of browned and overcooked foods that may be high in acrylamide.
The FDA continues to recommend people cut back on the amount of foods high in acrylamide, as the chemical has been shown to cause cancer in animals and may also be responsible for causing cancer in humans. Acrylamide is also found in coffee, cereals, crackers, breads and dried fruit, to name a few. In fact, it may be found in up to 40 percent of calories eaten each day.
In a study evaluating the amount of acrylamide found in chips, researchers found levels over the upper limit set by the European Union (EU) in 16 of the 92 brands tested. Currently, the EU set the upper limit at 1,000 micrograms per kilogram (mcg/kg) for crisps and they are considering lowering that benchmark to 750 mcg/kg, as acrylamide has been demonstrated and identified by the World Health Organization as a cancer risk.
Although scientists knew the chemical was present in plastics and water treatment facilities, it wasn't until 2002 that scientists discovered it was present in foods. While acrylamide is a known carcinogen, links have been found between acrylamide-hemoglobin levels and estrogen receptor positive breast cancer.19 Higher levels of dietary acrylamide have also been linked to an increased risk of postmenopausal endometrial and ovarian cancer.
Storing starchy vegetables, such as potatoes, in the refrigerator increases the amount of acrylamide produced if you do cook them at high heat or brown them. The process of increasing the amount of sugar in the potato that then produces more acrylamide during cooking is called "cold sweetening." Instead, raw potatoes should be stored in a cool, dark place above 42 F (6 C).

Acrylamide exposure is not the only risk associated with fried potatoes. Trans fat products are often used to fry the potatoes and chips, adding another layer of risk. This short video shows you some of the foods where trans fat may hide. There are two types of trans fats; one is made by hydrogenating vegetable oil in a chemical process and the other is found in natural meat products and has no harmful effects on your health.
Processed trans fats have been linked to heart disease, insulin sensitivity with type 2 diabetes, inflammation, damage to the lining of your blood vessels and cancer. Aside from french fries and potato chips, harmful trans fats may also be found in:Pie crust
Cakes and cookies
Biscuits
Breakfast sandwiches
Margarine
Crackers
Microwave popcorn
Cream filled candy
Fast food
Doughnuts
Frozen pizza
Cake mixes
Frostings
Pancakes and waffles
Nondairy creamer
Ice cream
Meat sticks
Frozen dinner
Packaged pudding
Creamy frozen drinks
Asian crunchy noodles
Eating Potatoes Linked With Negative Health Conditions
Steaming or boiling potatoes may reduce your exposure to acrylamide and trans fat, but the potato itself may still increase your risk for other health conditions. They are high in carbohydrates, creating a blood glucose spike and resulting release of insulin. One cup of potatoes has a similar effect on your blood sugar as a can of Coke. This roller coaster effect of rising and crashing blood sugar often leaves you feeling hungry within hours, leading to overeating, weight gain and an increasing risk of type 2 diabetes.
In 2010, more than 2 in 3 adults were considered either overweight or obese and in 2014, 9.3 percent of the population had been diagnosed with type 2 diabetes. These numbers are continuing to rise each year, and both of these conditions contribute to heart disease, stroke and a higher risk of death.
A recent study published in The BMJ found that those who ate four servings per week of baked, boiled or mashed potatoes had an 11 percent increased risk of high blood pressure.
Those who ate french fries or potato chips four times a week raised their risk by 17 percent.35 High blood pressure in turn increases your risk of cardiovascular disease and stroke and is linked to kidney disease and peripheral vascular disease. In other words, while potatoes carry some health benefits, they are best eaten baked or boiled in moderation.
Some French Fries Are Worse Than Others

Although all french fries are unhealthy, some are worse than others. In this short video, American journalist, author and activist Michael Pollan explains how "the desire for a certain kind of [french fry] leads to a certain kind of agriculture." McDonald's french fries are made with Russett Burbank potatoes, a particularly difficult potato to grow.
They must also be free of blemishes, so to eliminate the aphids that cause net necrosis in the potato, farmers will use an exceptionally toxic pesticide. It is so toxic they cannot venture into the fields for five days after spraying, and harvested potatoes have to off-gas in atmospheric-controlled sheds for six weeks before they're even safe to eat.
Your best potato choice are sweet potatoes. While they share the same name, they don't come from the same family of plants and have many more health benefits than the standard white potato you find in french fries, hash browns and mashed potatoes. Both white and sweet potatoes have the same number of grams of carbohydrates, but sweet potatoes have more than double the amount of fiber, thereby reducing the glycemic load on your body.
This fiber content may be referred to as digestive resistant fiber, an important prebiotic necessary for the nourishment of beneficial bacterial colonies in your gut. A large number of studies have linked an imbalanced gut microbiome with a number of diseases, including obesity, depression, anxiety and inflammatory diseases.36
Minimize Your Acrylamide and Trans Fat Exposure
Thus far, acrylamide has been found in foods heated to 250 F (120 C), which includes most processed foods. Basing your diet on whole foods, with a significant amount eaten raw, slightly cooked or steamed, is one of the best ways to avoid this cancer-causing byproduct. Raw foods are also recommended for general good health as it helps to optimize your nutrition.