Scientists at Ghent University, Belgium, have developed to processes which claim to radically reduce the formation of the potentially lethal chemical.
Measuring the sugar content of potato tubers and then removing susceptible potato batches proved successful in minimising acrylamide production.
Researchers also found that if chilled French fries were pre-treated with the enzyme asparaginase, acrylamide was completely eradicated with minimal effect on taste and shelf-life.
Acrylamide is formed during the baking process in most starchy foods and has been shown to cause cancer in rats when exposed to relatively large doses.
Both processes developed by the Ghent University will need to meet French fry industry standards before being sanctioned for use.
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