Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

Abstract

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

“…In a previous study, it was shown that these FSEs represent the common types of FSE (besides small restaurants) and they use similar types of frying equipment (Sanny et al, 2012). The CFS and IC types use fryers that are equipped with a temperature controller and a timer.…”

“…Sanny et al (2010) concluded in a qualitative study about FSE practices that inconsistent frying conditions, variation in initial concentration of reducing sugars, and food handler's inadequate control of these factors in their daily practice could lead to the observed large variation and high acrylamide concentrations in French fries. In another study in FSE, they found that the contribution of reducing sugars to the prediction of acrylamide formation in French fries prepared under the typical conditions of different types of FSE could not be confirmed (Sanny, Jinap, Bakker, van Boekel, & Luning, 2012). It was discussed that the effect of variable frying temperature and to a lesser extent, frying time, possibly overshadowed the effect of reducing sugars on acrylamide concentration.…”

“…FSE commonly purchase frozen par-fried potato strips from different sources and they have to deal with the given concentration and variation in reducing sugars in their purchased potato strips (Grob, 2007;Sanny et al, 2012). Different studies have shown that commercial par-fried potato strips can contain rather different concentrations of reducing sugars (Fiselier & Grob, 2005;Sanny et al, 2012).…”

“…Different studies have shown that commercial par-fried potato strips can contain rather different concentrations of reducing sugars (Fiselier & Grob, 2005;Sanny et al, 2012). It is not yet clear if the considerable variation in reducing sugars concentration contributes to the observed variation in acrylamide concentrations in real situations.…”

Acrylamide in food products – eating habits and consumer awareness among Medical School students

“…The amount of acrylamide in food depends on processing conditions, such as temperature, time, nature of the food matrix, oil or microwave use [14,15]. Mojska et al [18] found the highest content of acrylamide in French fries (63-2175 μg/kg) and in potato chips (113-3647 μg/kg) [18].…”