Citations
Altmetric:
Keywords
Acrylamide, Potatoes, Carcinogen, Asparagine
Date
2006-08
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Safety
Show all metadata
Files
Thumbnail Image
Report 81.pdf
Adobe PDF, 881.71 KB
Research Projects
Organizational Units
Journal Issue
URI
http://hdl.handle.net/11019/188
Citation
Acrylamide formation in potato products. The National Food Centre Research Report No. 81. Nigel Brunton et al. Dublin; Teagasc, 2006. ISBN 1841704691
Abstract
Acrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato products such as French fries and potato crisps were the highest of the foodstuffs investigated. The present project addressed this issue by determining levels of acrylamide precursors (asparagine and reducing sugars) in raw potatoes and levels of acrylamide in (i) potato products from different storage regimes, (ii) spot-sampled potatoes purchased from a local supermarket, (iii) samples that received pre-treatments and were fried at different temperatures and (iv) French fries reheated in different ovens.A risk assessment of the estimated acrylamide intake from potato products for various cohorts of the Irish population was also conducted.
Funder
Grant Number
Embedded videos