John,

The reason I included the Dept. of Nutrition & Food Sciences at Texas Womans University link was that they had found the same as I had i.e. that the higher levels of ascorbic acid in cotton seed oil reduces acrylamide production.

BTW I transposed acetic acid with ascorbic acid to find out whether you knew your stuff, apparently not, otherwise you would have come straight back saying "Not possible, as acetic acid cannot exist in solution at the recommended cooking tempratures for cooking fries".

<snip>You need to publish that ASAP

There is no need as the work is already being done by others at present.

BTW this is not bleeding edge science, and has been around for a long time i.e. You will probably remember your grandmother saying "Don't eat greening potatoes as they are no good for you", well she was right.
The greening process is one of the last stages in the ripening process, at which point the potato has the highest levels of the sugars involved in the acrylamide production when cooked.

And yes the article you mentioned is right, in saying it has to do with food preparation/storage techniques, as, if you were in the food game you would have seen on the side of every box of chips it says "Store at or below minus 18deg C". At this temperature the ripening process of the fruit is almost stopped with little or no sugar production i.e. less acrylamide production when cooked, even less when cooked in cottonseed oil because of the ascorbic acid.

Eagely await your reply.