Fried Potato Comparison (image) American Society of Agronomy Share Print E-Mail Caption Fries with relatively high acrylamide and poor consumer attributes (right) vs. fries with low acrylamide and desirable consumer attributes (left). Credit NFPT/SCRI Acrylamide project Usage Restrictions Please use with story only. Share Print E-Mail Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.