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Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

2011; Elsevier BV; Volume: 133; Issue: 4 Linguagem: Inglês

10.1016/j.foodchem.2011.08.001

1873-7072

Raquel Medeiros Vinci, Frédéric Mestdagh, Bruno De Meulenaer,

Plant Pathogens and Resistance

Acrylamide is proven to be carcinogenic in rodents and a ‘probable’ human carcinogen, with increasing evidence of positive associations with human cancers. Thus, authorities and industry urge to find solutions for acrylamide formation, while no legal limits have yet been established for this contaminant in foods. Most of the acrylamide dietary exposure results from potato products, coffee, bakery products and chocolate. Acrylamide is formed in potato products during industrial processing, retail, catering and home preparation. This review summarizes the research to date on acrylamide levels, mechanisms of formation, assessment of acrylamide intake and health risk, and possible mitigation strategies from farm to fork in fried potato products. Furthermore, relevant issues regarding the implementation of mitigation strategies on an industrial scale are discussed and evolution of risk management summarized. In conclusion, ‘lab scale studies’ in acrylamide mitigation research should be interpreted with utmost care. This leads to the pertinent question “What is the next step to reduce acrylamide exposure while maintaining the expected product quality for the consumer?”