Over the past few years, concerns about eating too many french fries went from old worries about a widening waistline to new concerns about a potential carcinogen called acrylamide that is produced when starchy foods like potatoes are baked, roasted, or fried. But now comes encouraging news out of the University of Idaho, where researchers have developed a genetically modified version of the Russet potato that has reduced amounts of this troublesome chemical. According to FoodNavigator.org, the researchers were able to reduce the output of certain potato genes, and thereby cut the acrylamide content in french fries by roughly two-thirds. So maybe soon, we can just start worrying about all those calories again.

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