Cooked Potato
Cooked potato is a whole food and a staple carbohydrate source. Cooking, particularly high-temperature methods like frying, can form acrylamide; FDA and EFSA have issued guidance to reduce acrylamide formation.
What it is
Potato (Solanum tuberosum) that has been cooked by boiling, baking, or other heat treatment.
Whole-food carbohydrate base; texture and bulk.
Why it's flagged
- acrylamide formation when fried/highly browned
- glycoalkaloids in green potatoes
What regulators actually say
"Acrylamide forms from sugars and an amino acid that are naturally present in food. It forms primarily when starchy foods like potatoes ... are cooked at high temperatures."
"This Regulation establishes mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food."
Regulatory status
United States — FDA
Whole food; FDA has issued guidance for industry on acrylamide reduction.
European Union — EFSA
Acrylamide benchmark levels set under Regulation 2017/2158.
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