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Acrylamide formation in fried potato products and its mitigation

Code: 9781786763822
Bruno De Meulenaer, Raquel Medeiros Vinci and Frédéric Mestdagh, Ghent University, Belgium

Chapter synopsis: Acrylamide is carcinogenic to rodents and also a ‘probable’ human carcinogen. No regulatory limits have yet been established on the levels of this contaminant in food, but food industries are nevertheless under pressure to find ways of reducing acrylamide formation. The greatest contribution to dietary acrylamide exposure comes from potato products, coffee, bakery products and chocolate. Acrylamide is formed in potato products during industrial processing, retail, catering and domestic preparation. This review summarizes the research to date on acrylamide levels in food, mechanisms of formation, assessment of acrylamide intake and health risks, regulatory measures and possible mitigation strategies from farm to fork in fried potato products. Issues regarding the implementation of mitigation strategies on an industrial scale are discussed and options for risk management are summarized.

DOI: 10.19103/AS.2017.0031.07
£25.00
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Table of contents 1 Introduction 2 Overview of acrylamide formation and dietary exposure 3 Health risks and risk assessment 4 Factors affecting acrylamide formation and mitigation strategies: before harvesting 5 Factors affecting acrylamide formation and mitigation strategies: from storage to frying 6 Factors affecting acrylamide formation and mitigation strategies: use of additives or processing aids 7 Additives or processing aids: from lab tests to the industrial scale 8 Evolution of risk management 9 Future trends 10 Where to look for further information 11 References

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