Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

Abstract

European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g −1 : a 54% reduction since 2002. The 85 th , 90 th and 95 th quantiles did show evidence of continued downward progress, the 90 th quantile being lower than the 750 ng g −1 European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011-2018 was also analysed. The yearly means were higher than those of the ESA data but showed a fall in average acrylamide from 715 ± 40.5 ng g −1 in 2015 to 505 ± 28.5 ng g −1 in 2018, as well as steep falls in the 85 th , 90 th and 95 th quantiles. Nevertheless, even the 85 th quantile remained above the 750 ng g −1 Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g −1 , from over 40% in 2002 to 7.75% in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g −1 acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

“…This scrupulous approach might also reflect the impact of the control measures established by European regulation 2017/2158 [ 7 ], a consequence that has also been observed in the industrial production of crisps (potato chips). In this respect, Powers et al [ 41 ] corroborated the effectiveness of the mitigation measures applied in crisp manufacturing, observing a downward trend in average levels of acrylamide, from 763 µg/kg in 2002 to 372 µg/kg in 2019, according to the European Snacks Association. This period was characterised by falls not only in the maximum values of acrylamide, but also in the percentage of samples exceeding the reference value for this food (750 µg/kg).…”

Ultra‐processed food consumption and the risk of pancreatic cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial

“…Above-mentioned two facets together result in an individual's poor diet quality, which has been associated with an increased risk of pancreatic cancer. 48 Second, ultra-processed foods possibly include some neoformed processing contaminants that are produced during physical, chemical and/or biological industrial processes, such as acrylamide, which has been classified as a Group 2A carcinogen (probably carcinogenic to humans) by International Agency for Research on Cancer due to its mutagenic effect 49 and trans fatty acids, which have been indicated to play a harmful role in carcinogenesis by epidemiological and animal studies. 50,51 Also, ultra-processed foods may contain some detrimental compounds derived from packaging materials.…”

Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging

“…A factor that makes it more difficult for food businesses to keep the acrylamide levels in their products consistently below the benchmark level is the highly variable and unpredictable concentrations of free asparagine and reducing sugars in the raw materials they use. For example, average potato chip (UK crisp) acrylamide levels in Europe have declined substantially since acrylamide was discovered in food in 2002 and mitigation strategies began to be introduced, with European Snacks Association data showing a reduction of 54% between 2002 and 2019 . Nevertheless, in the three-year period from 2017 to 2019, 7.75% of potato chip samples still failed the 750 μg/kg benchmark level, and seasonal and geographical factors exacerbated the problem, with almost 18% of samples in southern Europe in January and above 10% in every region for some of the year exceeding the benchmark level.…”