Open Food Labels. Search 352 ingredients⌘K

Potato

What the research shows

Prototype

Not enough

published research on this page yet

1 health finding on this page so far · See the findings

A starchy vegetable that grows underground.

It is eaten as a staple food in many parts of the world.

Written from Open Food Facts and English Wikipedia12

What research says

Animal and lab studies only

  • Open question

    Gut health and colon cells5

    In lab studies, digested potato protein burgers affected colon cells and gut bacteria, but the meaning for people is not yet known.

Study type not stated

  • Concern

    Cancer risk in children3

    In children, acrylamide in potato chips was linked to a cancer risk, but adults faced less risk.

How it’s made and used

  • Nutritional value over time4

    Colored potato chips keep most of their phenolic compounds and antioxidant activity during four months of storage.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least two findings in people. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 18,612 products on Open Food Facts that list potato.

  • Lightly sea salted crisps Tyrell’s · 150 g 0 additives
  • Paprika Pringles · 165 g 6 additives
  • Sea salt & cider vinegar chips Tyrell’s · 150 g 0 additives
  • Pringles Original Pringles · 165 g 1 additive
  • Chips sel de mer et poivre noir Tyrrell's · 150 g 0 additives
  • Pringles sour cream & onion Pringles · 40 g 8 additives

References

  1. 1potato: ingredient taxonomy entry. Open Food Facts.
  2. 2Potato. Wikipedia. Accessed September 26, 2026.
  3. 3Sharafi K, Kiani A, Massahi T, et al. Acrylamide in potato chips in Iran, health risk assessment and mitigation. Food Addit Contam Part B Surveill. 2024;17(1):46-55. doi:10.1080/19393210.2023.2283055
  4. 4Bravo C, Peña F, Nahuelcura J, et al. Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules. 2023;28(16). doi:10.3390/molecules28166047
  5. 5Kowalczewski PŁ, Gumienna M, Jeżowski P, et al. Potato Protein-Based Vegan Burgers: Discovering the Health-Promoting Benefits and Impact on the Intestinal Microbiome. Nutrients. 2026;18(1). doi:10.3390/nu18010160