Acrylamide in fried and roasted potato products: A review on progress in mitigation

Abstract

The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato sector and identifies areas for future research. Because of the important contribution of potato products to acrylamide intake, it is an area that has received much attention. The discovery of the method of formation and the role of reducing sugars meant that long-standing knowledge in respect of sugar and fry colour could be used to identify methods of mitigation. Improvement in parameters such as (1) potato variety, (2) potato storage temperature, (3) process control (thermal input, pre-processing), (4) final preparation, and (5) colour have all contributed to a significant overall reduction in the average acrylamide content in French fries and potato crisps (termed 'chips' in the USA). There is evidence that the limit of reduction that these measures can offer for crisps has now been approached, but clearly more can be done for French fries and roasted potato products. The use of asparaginase offers potentially significant reduction in certain prefabricated potato products. More research is required into new potato varieties and the agronomical factors that influence the levels of asparagine and sugars in potatoes.

Results on the monitoring of acrylamide levels in food

“…This means that potatoes stored over the winter season and processed in spring may have higher acrylamide content than potato products processed immediately after harvesting. Storage of tubers at higher temperatures reduces sugar levels (Foot et al, 2007). In the present study, a significant difference in mean acrylamide content could not be identified for the general potato group, however, for "French fries" the geometric mean acrylamide content was significantly higher for products sampled between January and June (246 µg/kg), compared to products sampled between July and December (201 µg/kg).…”

“…As indicated by the Union of the European Potato Processing Industry (UEITP), Foot et al (2007) The acrylamide content in French fries are still several times above what seems to be achievable with potatoes low in reducing sugars and the use of low final oil temperatures. The median acrylamide content in 147 samples from restaurants in the area of Zurich was 76 µg/kg after following some simple instructions (Foot et al, 2007).…”

“…The median acrylamide content in 147 samples from restaurants in the area of Zurich was 76 µg/kg after following some simple instructions (Foot et al, 2007).…”

Mitigation of Acrylamide in Foods: An African Perspective

“…Since the first occurrence of ACR in foods, several researchers have demonstrated the significance of variety and cultivar selection on the formation of ACR [103]. Amrein et al [29] found a 50-fold variation in total reducing sugars in the different potato cultivars the authors studied.…”

Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

“…The study of acrylamide formation has been performed on several vegetable oils (Morgan, 1942;Foot et al, 2007). Acrylamide is classified as probably carcinogenic to humans by the International Agency for Research on Cancer (IARC) (IARC, 1994).…”