261
Views
7
CrossRef citations to date
0
Altmetric
Original Articles

Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland

, , , , &
Pages 21-26 | Received 17 Sep 2015, Accepted 29 Sep 2015, Published online: 20 Nov 2015

References

  • Amrein TM, Bachmann S, Noti A, Biedermann M, Ferraz Barbosa M, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amado R. 2003. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem. 51:5556–5560.
  • Biedermann M, Biedermann-Brem S, Noti A, Grob K, Egli P, Mändli H. 2002. Two GC-MS methods for the analysis of acrylamide in foods. Mitt Lebensm Hyg. 93:638–652.
  • Biedermann M, Grundböck F, Fiselier K, Biedermann S, Bürgi C, Grob K. 2010. Acrylamide monitoring in Switzerland, 2007-2009: results and conclusions. Food Addit Contam. 27:1352–1362.
  • Biedermann-Brem S, Noti A, Grob K, Imhof D, Bazzocco D, Pfefferle A. 2003. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking? Eur Food Res Technol. 217:369–373.
  • [EFSA] European Food Safety Authority. 2005. Opinion of the scientific committee on a request from EFSA related to a harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. EFSA J. 282:1–31.
  • [EFSA] European Food Safety Authority. 2012. Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA J. 10:2938–2975.
  • EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain). 2015. Scientific opinion on acrylamide in food. EFSA J. 13:321. 4104.
  • Fiselier K, Bazzocco D, Gama-Baumgartner F, Grob K. 2006. Influence of the frying temperature on acrylamide formation in French fries. Eur Food Res Technol. 222:414–419.
  • Grob K. 2005. Reduction of exposure to acrylamide: achievements, potential of optimization, and problems encountered from the perspectives of a Swiss enforcement laboratory. J AOAC Int. 88:253–261.
  • Kumar D, Singh BP, Kumar P. 2004. An overview of the factors affecting sugar content of potatoes. Ann Appl Biology. 145:247–256.
  • Mestdagh F, De Wilde T, Castelein P, Németh O, Van Peteghem C, De Meulenaer B. 2008. Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. Eur Food Res Techn. 227:69–76.
  • Mini R, Fiselier K, Grob K. 2004. Acrylamide: Swiss frying test instead of measuring reducing sugars to evaluate the suitability of potatoes for frying and roasting? Mitt Lebensm Hyg. 95:477–488.
  • Mottram DS, Wedzicha BL, Dodson AT. 2002. Food chemistry: acrylamide is formed in the Maillard reaction. Nature. 419:448–449.
  • Noti A, Biedermann-Brem S, Biedermann M, Grob K, Albisser P, Realini P. 2003. Storage of potatoes at low temperatures should be avoided to prevent increased acrylamide formation during frying or roasting. Mitt Lebensm Hyg. 94:167–180.
  • Powers SJ, Mottram DS, Curtis A, Halford NG. 2013. Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. Food Addit Contam. 30:1493–1500.
  • Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert M-C, Riediker S. 2002. Food chemistry: acrylamide from Maillard reaction products. Nature. 419:449–450.
  • Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem. 50:4998–5006.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.