Applying the enzyme L-asparaginase to potatoes before frying can reduce the formation of acrylamide by over 90% by breaking down the amino acid that reacts with sugars, without changing the taste or texture of the final product.
Evidence from Studies
No evidence studies found yet.
What Would Prove This
Per GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this claim, ordered from strongest to weakest.
A systematic review could determine whether L-asparaginase treatment consistently reduces acrylamide in commercial fried potato products across multiple manufacturers and cooking conditions.
A systematic review and meta-analysis of 15+ industrial studies measuring acrylamide levels in fried potato products treated with L-asparaginase (4 U/mL) versus untreated controls, across varying potato varieties, frying temperatures (160–190°C), and durations, with sensory quality assessments.
An RCT could determine whether consuming L-asparaginase-treated potato products reduces acrylamide-hemoglobin adduct levels in humans compared to untreated products.
A double-blind, crossover RCT of 50 healthy adults consuming 100g/day of either L-asparaginase-treated or untreated fried potato chips for 4 weeks each, with washout, measuring urinary acrylamide metabolites and hemoglobin adducts as primary endpoints.
A cohort study could determine whether populations consuming L-asparaginase-treated potato products have lower acrylamide biomarker levels and reduced incidence of associated cancers.
A prospective cohort study following 5,000 consumers of commercially produced L-asparaginase-treated potato products versus non-treated products over 10 years, tracking urinary acrylamide metabolites and incidence of kidney, endometrial, and ovarian cancers.
A case-control study could compare consumption of L-asparaginase-treated versus untreated fried potatoes in individuals diagnosed with ovarian cancer versus controls.
A matched case-control study comparing frequency of consumption of L-asparaginase-treated potato products in 400 women diagnosed with ovarian cancer and 400 age-matched controls, using food frequency questionnaires and manufacturer records.
A cross-sectional study could measure acrylamide levels in commercially available fried potato products with and without L-asparaginase treatment.
A cross-sectional analysis of 100 commercial fried potato products (chips, fries) from major brands, half treated with L-asparaginase, measuring acrylamide content via LC-MS/MS and sensory attributes (color, texture, flavor) by trained panels.