The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

Michalak, Joanna; Gujska, Elżbieta; Klepacka, Joanna

doi:10.1007/s11130-011-0252-2

Cited by 31 publications

(14 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One important aspect, which is not in the focus of exposure calculations, is the influence of domestic food preparation on the formation of acrylamide and the resulting exposure. Data about the content of acrylamide in homemade food are scarce and only few papers have been published on this important topic . While in industrial food processing several measures have been taken to mitigate the formation of acrylamide, it is unclear to which extent the knowledge about possible setscrews has reached the consumer.…”

Section: Exposurementioning

confidence: 99%

“…Many pre‐processed products such as par‐fried potatoes already contain acrylamide, but under home cooking conditions with uncontrolled heating facilities the amounts may remarkable increase. For potato products Michalak et al found an increase of acrylamide from 322 µg/kg before final preparation to 469 and 495 µg/kg for pan frying and deep‐frying, respectively, at 180°C for 3 min and 630 and 725 µg/kg for roasting and microwave, respectively, at 220°C for 10 min. Therefore, one demand of Michalak et al was the need for better temperature controlled domestic ovens.…”

Section: Exposurementioning

confidence: 99%

“…For potato products Michalak et al found an increase of acrylamide from 322 µg/kg before final preparation to 469 and 495 µg/kg for pan frying and deep‐frying, respectively, at 180°C for 3 min and 630 and 725 µg/kg for roasting and microwave, respectively, at 220°C for 10 min. Therefore, one demand of Michalak et al was the need for better temperature controlled domestic ovens. They showed that especially microwave treatment in comparison to conventional heating methods favored the formation of acrylamide in potato products under the same processing conditions (treatment time and temperature).…”

Section: Exposurementioning

confidence: 99%

See 2 more Smart Citations

Acrylamide – Still a matter of concern for fried potato food?*

Matthäus

Haase

2014

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Acrylamide is a well-known chemical compound that came into the discussion as food-borne contaminant in 2002 when the Swedish National Food Administration (NFA) together with the University of Stockholm announced the finding of acrylamide in food for the first time. A lot of research has been done all over the world to elucidate the reaction pathway for the formation of acrylamide during processing, to find mitigation strategies to reduce acrylamide in food and to evaluate the toxicity of acrylamide to humans after consumption of acrylamide containing food. Today, it is known that acrylamide is formed under the conditions of the Maillard reaction with low moisture content and temperature >120°C by the amino acid asparagine in presence of certain a-dicarbonyl compounds from the Maillard reaction. From this knowledge several set screws became evident for the development of successful mitigation strategies such as choice of appropriate raw material low in precursors, pre-treatment of the raw material before frying or reducing the frying temperature. Until today no significant correlation between the consumption of acrylamide with food and the occurrence of cancer has been found. The present paper reviews the recent research on these topics with special focus on fried potato food.Practical applications: Formation of acrylamide in fried food is still of concern, and even 12 years after the first communication of acrylamide in processed food a lot of papers are published. The questions of formation, mitigation, toxicity, and exposure are partly answered but on the other side important parts are still open. The paper summarizes the status quo with focus on fried potato products.

show abstract

Section: Exposurementioning

confidence: 99%

Section: Exposurementioning

confidence: 99%

Section: Exposurementioning

confidence: 99%

See 1 more Smart Citation

Acrylamide – Still a matter of concern for fried potato food?*

Matthäus

Haase

2014

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…However, the information about the contribution of home-cooking practices to acrylamide exposure is very limited. The impact of different culinary procedures on acrylamide in potato-based products has been reported (Michalak, Gujska, & Klepacka, 2011) but the contribution of the consumer practices has not been considered. Delgado-Andrade, Morales, Seiquer, and Navarro (2010) investigated the acrylamide content in several Spanish dishes.…”

Section: Introductionmentioning

confidence: 99%

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes

et al. 2018

View full text Add to dashboard Cite

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.

show abstract

“…AA is not only formed in commercially produced food but also in considerable amounts in food prepared in restaurants and in home produced food, especially in fried potato products (Michalak et al, 2011;Sanny et al, 2013; see also Section 4.3.2). In parallel with the increasing knowledge on the formation of AA in food, a number of recommendations for mitigation measures of AA concentration in food have been published by national authorities and the food industry.…”

mentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

341

170

View full text Add to dashboard Cite

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

show abstract

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

Cited by 31 publications

References 21 publications

Acrylamide – Still a matter of concern for fried potato food?*

Acrylamide – Still a matter of concern for fried potato food?*

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes

Scientific Opinion on acrylamide in food

Contact Info

Product

Resources

About