Brunton, NigelGormley, Ronan T.Butler, FrancisCummins, EndaDanaher, MartinO'Keeffe, Michael2012-09-252012-09-252006-08Acrylamide formation in potato products. The National Food Centre Research Report No. 81. Nigel Brunton et al. Dublin; Teagasc, 2006. ISBN 18417046911841704691http://hdl.handle.net/11019/188End of Project ReportAcrylamide, 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.enAcrylamidePotatoesCarcinogenAsparagineTechnical Report5265