, USDA share article about lower levels of probable carcinogen in new potatoes published a University of Maine news release about food science and human nutrition professor Mary Ellen Camire’s discovery that new potato varieties have much lower levels of a probable carcinogen. When fried, the AF4296-3 and Easton varieties have lower levels of acrylamide than the popular Russet Burbank variety. Acrylamide is a probable carcinogen that forms during the frying process from sugars and an amino acid naturally found in potatoes, according to the release. “Acrylamide is found in many foods that are baked, roasted or fried, but since frying is the most popular method for cooking potatoes, we wanted consumers to have a safer alternative developed by traditional breeding practices,” said Camire. Potato Grower magazine published the post. The Portland Press Herald also cited Camire’s potato research in a roundup of food-related news. The United States Department of Agriculture National Institute of Food and Agriculture posted the University of Maine article.