Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland

McCombie, Gregor; Biedermann, Maurus; Biedermann-Brem, Sandra; Suter, Gaby; Eicher, Angela; Pfefferle, Anton

doi:10.1080/19393210.2015.1102974

Cited by 9 publications

(14 citation statements)

References 12 publications

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“…Recent studies have reported that a fried potato dish as large contributor to acrylamide exposure [37]. Furthermore, acrylamide has been reported as a carcinogen showing hazardous effects [38].…”

Section: Discussionmentioning

confidence: 99%

Hepatoprotective effect of Quercetin supplementation against Acrylamide-induced DNA damage in wistar rats

Ansar

Siddiqi

Zargar

et al. 2016

BMC Complement Altern Med

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BackgroundQuercetin (QR), is a polyphenolic flavonoid compound which is found in large amounts in certain foods, and protects against oxidative stress. The current study was conducted to determine whether Quercetin can possibly exert hepatoprotective and antioxidant activity against acrylamide (ACR) induced toxicity in rats.MethodsFour groups of Wistar rats consisting of six rats each: (i) control group; (ii) ACR treated group (50 mg/kg bw); (iii) QR group: rats were treated with QR (10 mg/kg bw); (iv) QR (10 mg/kg bw) was given i.p. for 5 days followed by ACR (50 mg/kg bw) on 5th day (single dose).ResultsACR caused an elevation in 8-OH guanosine level and a reduction in Glutahione S-transferase (GST) activity. Administration of QR significantly protected liver tissue against hepatotoxic effect of acrylamide from amelioration of the marker enzyme (p < 0.05) and DNA damage (p < 0.01) as evident by comet assay and, besides some indices of histopathological alterations.ConclusionIt is concluded that QR could protect the liver against DNA damage induced by ACR probably is thus capable of ameliorating ACR-induced changes in the rat livers.

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Section: Discussionmentioning

confidence: 99%

Hepatoprotective effect of Quercetin supplementation against Acrylamide-induced DNA damage in wistar rats

Ansar

Siddiqi

Zargar

et al. 2016

BMC Complement Altern Med

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“…The mean AA contents in potato crisps prepared from different UK-grown potatoes ranged from 131 to 5,360 µg/kg ( 11 ). Rosti, a popular Swiss dish, made of grated and fried potatoes, contains an average of 702 µg/kg AA ( 12 ). The AA concentration in different commonly consumed breads ranges from <limit of quantification (LOQ) to 695 µg/kg, where the highest AA concentration was detected in wheat bran and whole wheat breads ( 13 ).…”

Section: Formation Of Aa In Food Productsmentioning

confidence: 99%

Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder

2018

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Acrylamide (AA) is a water soluble white crystalline solid commonly used in industries. It was listed as an industrial chemical with potential carcinogenic properties. However to date, AA was used to produce polyacrylamide polymer, which was widely used as a coagulant in water treatment; additives during papermaking; grouting material for dams, tunnels, and other underground building constructions. AA in food could be formed during high-temperature cooking via several mechanisms, i.e., formation via acrylic acid which may be derived from the degradation of lipid, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The big debate is whether this compound is toxic to human beings or not. In the present review, we discuss the formation of AA in food products, its consumption, and possible link to the development of any cancers. We discuss the body enzymatic influence on AA and mechanism of action of AA on hormone, calcium signaling pathways, and cytoskeletal filaments. We also highlight the deleterious effects of AA on nervous system, reproductive system, immune system, and the liver. The present and future mitigation strategies are also discussed. The present review on AA may be beneficial for researchers, food industry, and also medical personnel.

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“…The rising acrylamide contents in food products is a huge concern to global food safety as well as to end-chain consumers (Vinci et al, 2012 ). Several reports depict the alarming levels (up to 70%) of acrylamide in food products that mainly come through the intake of fries, chips and other fried potato products (Pedreschi et al, 2014 ; McCombie et al, 2016 ; Esposito et al, 2017 ).…”

Section: Constrains To Potato Productivity and Qualitymentioning

confidence: 99%

Applications of New Breeding Technologies for Potato Improvement

et al. 2018

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The first decade of genetic engineering primarily focused on quantitative crop improvement. With the advances in technology, the focus of agricultural biotechnology has shifted toward both quantitative and qualitative crop improvement, to deal with the challenges of food security and nutrition. Potato (Solanum tuberosum L.) is a solanaceous food crop having potential to feed the populating world. It can provide more carbohydrates, proteins, minerals, and vitamins per unit area of land as compared to other potential food crops, and is the major staple food in many developing countries. These aspects have driven the scientific attention to engineer potato for nutrition improvement, keeping the yield unaffected. Several studies have shown the improved nutritional value of potato tubers, for example by enhancing Amaranth Albumin-1 seed protein content, vitamin C content, β-carotene level, triacylglycerol, tuber methionine content, and amylose content, etc. Removal of anti-nutritional compounds like steroidal glycoalkaloids, acrylamide and food toxins is another research priority for scientists and breeders to improve potato tuber quality. Trait improvement using genetic engineering mostly involved the generation of transgenic products. The commercialization of these engineered products has been a challenge due to consumer preference and regulatory/ethical restrictions. In this context, new breeding technolgies like TALEN (transcription activator-like effector nucleases) and CRISPR/Cas9 (clustered regularly interspaced palindromic repeats/CRISPR-associated 9) have been employed to generate transgene-free products in a more precise, prompt and effective way. Moreover, the availability of potato genome sequence and efficient potato transformation systems have remarkably facilitated potato genetic engineering. Here we summarize the potato trait improvement and potential application of new breeding technologies (NBTs) to genetically improve the overall agronomic profile of potato.

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Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland

Cited by 9 publications

References 12 publications

Hepatoprotective effect of Quercetin supplementation against Acrylamide-induced DNA damage in wistar rats

Hepatoprotective effect of Quercetin supplementation against Acrylamide-induced DNA damage in wistar rats

Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder

Applications of New Breeding Technologies for Potato Improvement

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