Scientists from the Technical University of Munich announced that they have found in French fries a carcinogenic substance called glicidamid, even worse than an old enemy acrilamida.

Glicidamid is created by potatoes, and it’s much more dangerous than acrilamida, which is in the same products discovered six years ago by Technical University in Munich.

The good news in the case of glicidamida is that he occurs in smaller quantities.

When the review of ten species of potato chips and three kinds of French fries were found quantities of glicidamida from 0.3 to 1.5 micrograms per kilogram.

In the cells of mammals, even the smallest amount of glicidamida can cause a change in genetic structure.

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