Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example

Figures & data

Figure 1. Summary of all the results of acrylamide and reducing sugar contents from this study (black circles). For comparison to professionally prepared samples the data for restaurant rösti (grey circles) and reference rösti (boxes) were also added to the graph (McCombie et al. 2016)

Table 1. Measured levels of acrylamide and reducing sugars glucose and fructose (gluc + fruct) in 71 homemade röstis ordered by acrylamide level

Sample#	Acrylamide[ug/kg]	gluc + fruct[g/kg]	Sample#	Acrylamide[ug/kg]	gluc + fruct[g/kg]
2	25	15.8	52	600	15.3
28	40	9	39	610	9.7
27	45	0.57	4	640	5.4
45	50	10.7	60	650	12.9
38	120	9.3	55	665	10.7
31	130	4.95	46	710	12.8
16	150	6.5	17	715	3.6
56	190	3.75	44	720	12.6
71	195	3.52	51	725	5.3
37	200	16.2	40	740	14.5
68	210	9.3	69	835	7.9
26	225	5.4	36	855	20.2
15	235	3.08	10	860	13.8
21	240	1.73	67	860	12
53	250	1.08	64	880	4.8
3	280	12.4	47	895	13
22	280	9.3	33	900	12.9
9	290	20	63	940	13.3
50	300	1.55	7	945	7.8
41	355	2.86	65	975	17.9
30	375	2.89	19	1020	19.2
8	380	25	25	1020	11
20	425	6.8	29	1130	21.2
62	435	2.38	12	1170	5.4
14	440	11.1	48	1240	6.5
13	445	9.5	11	1250	12.9
61	460	14.1	70	1250	17.8
59	485	1.79	54	1260	15.1
32	490	12.9	49	1300	8.2
58	530	14.8	18	1490	12.1
43	535	15.6	1	1510	17.5
66	535	6.8	23	1620	8.2
35	570	15.2	24	1640	14.1
6	575	15.1	5	1830	25
42	575	10.8	57	1910	6.2
			34	2930	10.2

Figure 2. Summary of all the colour indices from this study (black circles). For comparison to professionally prepared samples the data for restaurant rösti (grey circles) and reference rösti (boxes) were also added to the graph (McCombie et al. 2016)

Figure 3. Answers to food frequency questionnaire in this study. The frequency of consumption of five different potato based foods were queried. Tick options were never, one time per month (1 x/m), 2–3 times per month (2–3 x/m), one time per week (1 x/w), two times per week (2 x/w), 3–4 times per week (3–4 x/w), 5–6 times per week (5–6 x/w), daily (1 x/d) and more than once daily (>1 x/d)

Table 2. Exposure calculations of the Swiss population to Acrylamide from rösti (*mean of 4114 interviews with 116 reported rösti consumptions)

	P50 consumption	P95 consumption	P50 acrylamide content	P95 acrylamide content	P50 consumption xP50 acrylamide content	P50 consumption xP95 acrylamide content	P95 consumption xP50 acrylamide content	P95 consumption xP95 acrylamide content
	[g/day]		[µg/kg]		Exposure [µg/day]
This Study	16.7	57	600	1630	10	27.2	34.2	93
menuCH data	4.8*	-			2.9	7.8	-	-

McCombie G, Biedermann M, Biedermann-Brem S, Suter G, Eicher A, Pfefferle A. 2016. Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland. Food Addit Contam Part B Surveill. 9(1):21–26. doi:10.1080/19393210.2015.1102974.

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