Acrylamide in potato chips in Iran, health risk assessment and mitigation

References

• Ali HS, Abdel-Razek AG, Kamil MM. 2012. Effect of pre-frying treatments of French fried potatoes to achieve better oil uptake reduction for health and technological aspects. J Appl Sci Res. 8(10):5018–5024.
   Google Scholar
• Alyousef HA, Wang H, Al-Hajj NQM, Koko MYF. 2016. Determination of acrylamide levels in selected commercial and traditional foods in Syria. Trop J Pharm Res. 15(6):1275–1281. doi: 10.4314/tjpr.v15i6.21.
   Web of Science ®Google Scholar
• Anese M, Suman M, Nicoli MC. 2009. Technological strategies to reduce acrylamide levels in heated foods. Food Eng Rev. 1(2):169–179. doi: 10.1007/s12393-009-9008-2.
   Web of Science ®Google Scholar
• Arisseto AP, Toledo MC, Govaert Y, J Van L, Fraselle S, Weverbergh E, Degroodt JM. 2007. Determination of acrylamide levels in selected foods in Brazil. Food Addit Contam. 24(3):236–241. doi: 10.1080/02652030601053170.
   PubMed Web of Science ®Google Scholar
• Arribas-Lorenzo G, Morales FJ. 2009. Dietary exposure to acrylamide from potato crisps to the Spanish population. Food Addit Contam Part A. 26(3):289–297. doi: 10.1080/02652030802477954.
   Web of Science ®Google Scholar
• Arvanitoyannis IS, Dionisopoulou N. 2014. Acrylamide: formation, occurrence in food products, detection methods, and legislation. Crit Rev Food Sci Nutr. 54(6):708–733. doi: 10.1080/10408398.2011.606378.
   PubMed Web of Science ®Google Scholar
• Bachir N, Haddarah A, Sepulcre F, Pujola M. 2022. Formation, mitigation, and detection of acrylamide in foods. Food Anal Method. 15(6):1736–1747. doi: 10.1007/s12161-022-02239-w.
   Web of Science ®Google Scholar
• Bertuzzi T, Rastelli S, Mulazzi A, Pietri A. 2017. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method. Food Addit Contam Part B. 10(4):292–299. doi: 10.1080/19393210.2017.1351498.
   PubMed Web of Science ®Google Scholar
• Boroushaki MT, Nikkhah E, Kazemi A, Oskooei M, Raters M. 2010. Determination of acrylamide level in popular Iranian brands of potato and corn products. Food Chem Toxicol. 48(10):2581–2584. doi: 10.1016/j.fct.2010.06.011.
   PubMed Web of Science ®Google Scholar
• Chen F, Yuan Y, Liu J, Zhao G, Hu X. 2008. Survey of acrylamide levels in Chinese foods. Food Addit Contam. 1(2):85–92. doi: 10.1080/02652030802512461.
   PubMed Web of Science ®Google Scholar
• Ciesarová Z, Kiss E, Boegl P. 2006. Impact of L-asparaginase on acrylamide content in potato products. J Food Nutr Res. 45(4):141–146.
   Web of Science ®Google Scholar
• EFSA European Food Safety Authority. EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain). 2015. Scientific opinion on acrylamide in food. EFSA J. 13(6):4104, 321. doi: 10.2903/j.efsa.2015.4104.
   Google Scholar
• Elmore JS, Briddon A, Dodson AT, Muttucumaru N, Halford NG, Mottram DS. 2015. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. Food Chem. 182:1–8. doi: 10.1016/j.foodchem.2015.02.103.
   PubMed Web of Science ®Google Scholar
• Elmore JS, Mottram DS, Muttucumaru N, Dodson AT, Parry MAJ, Halford NG. 2007. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. J Agric Food Chem. 55(13):5363–5366. doi: 10.1021/jf070447s.
   PubMed Web of Science ®Google Scholar
• Eslamizad S, Kobarfard F, Tsitsimpikou C, Tsatsakis A, Tabib K, Yazdanpanah H. 2019. Health risk assessment of acrylamide in bread in Iran using LC-MS/MS. Food Chem Toxicol. 126:162–168. doi: 10.1016/j.fct.2019.02.019.
   PubMed Web of Science ®Google Scholar
• European Commission. 2017. Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Off J Eur Union. 304:24–44.
   Google Scholar
• FAO/WHO. 2011. Evaluation of certain contaminants in food: seventy-second [72nd] report of the joint FAO/WHO expert committee on Food Additives. 72nd: 2010. Rome, Italy: WHO Technical Reports Series 959.
   Google Scholar
• Foot RJ, Haase NU, Grob K, Gonde P. 2007. Acrylamide in fried and roasted potato products: a review on progress in mitigation. Food Addit Contam. 24(sup1):37–46. doi: 10.1080/02652030701439543.
   PubMed Web of Science ®Google Scholar
• Friedman M, Levin CE. 2008. Review of methods for the reduction of dietary content and toxicity of acrylamide. J Agric Food Chem. 56(15):6113–6140. doi: 10.1021/jf0730486.
   PubMed Web of Science ®Google Scholar
• Garmakhany AD, Mirzaei HO, Maghsoudlou Y, Kashaninejad M, Jafari SM. 2010. Influence of partial drying on oil uptake & quality attributes of French fries. J Agric Sci Technol. 4(1):26.
   Google Scholar
• Ghorban Alizaddeh M, Asadollahi S, Zargari K. 2018. Comparison of physical, chemical and enzymatic pre-treatment for reducing acrylamide in potato chips in Agriya and Lady Rosetta varieties. J Food Sci Technol (Iran). 15(77):237–249.
   Google Scholar
• Gökmen V, Şenyuva HZ. 2007. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chem. 103(1):196–203. doi: 10.1016/j.foodchem.2006.08.011.
   Web of Science ®Google Scholar
• Hai YD, Tran-Lam T-T, Nguyen TQ, Vu ND, Ma KH, Le GT. 2019. Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam. Food Addit Contam Part B. 12(3):159–166. doi: 10.1080/19393210.2019.1576774.
   PubMed Web of Science ®Google Scholar
• Hilbig A, Freidank N, Kersting M, Wilhelm M, Wittsiepe J. 2004. Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups. Int J Hyg Environ Health. 207(5):463–471. doi: 10.1078/1438-4639-00317.
   PubMed Web of Science ®Google Scholar
• Hu F, Jin SQ, Zhu BQ, Chen WQ, Wang XY, Liu Z, Luo JW. 2017. Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. Food Addit Contam Part B. 10(3):228–232. doi: 10.1080/19393210.2017.1329233.
   PubMed Web of Science ®Google Scholar
• Jamshidian M, Maehrani B. 2012. Determination of acrylamide content in the Iranian potato chips by gas chromatography-mass spectroscopy. J Food Technol Nutr. 9(1):5–14.
   Google Scholar
• Keramat J, LeBail A, Prost C, Soltanizadeh N. 2011. Acrylamide in foods: chemistry and analysis. A review. Food Bioprocess Technol. 4(3):340–363. doi: 10.1007/s11947-010-0470-x.
   Web of Science ®Google Scholar
• Knol JJ, van Loon WAM, Linssen JPH, Ruck A-L, van Boekel MAJS, Voragen AGJ. 2005. Toward a kinetic model for acrylamide formation in a glucose− asparagine reaction system. J Agric Food Chem. 53(15):6133–6139. doi: 10.1021/jf050504m.
   PubMed Web of Science ®Google Scholar
• Knutsen SH, Dimitrijevic S, Molteberg EL, Segtnan VH, Kaaber L, Wicklund T. 2009. The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway. LWT Food Sci Technol. 42(2):550–556. doi: 10.1016/j.lwt.2008.08.012.
   Web of Science ®Google Scholar
• Koh B. 2006. Determination of acrylamide content of food products in Korea. J Sci Food Agric. 86(15):2587–2591. doi: 10.1002/jsfa.2652.
   Web of Science ®Google Scholar
• Konings EJM, Baars AJ, van Klaveren JD, Spanjer MC, Rensen PM, Hiemstra M, Van Kooij JA, Peters PWJ. 2003. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food Chem Toxicol. 41(11):1569–1579. doi: 10.1016/S0278-6915(03)00187-X.
   PubMed Web of Science ®Google Scholar
• Lea PJ, Sodek L, Parry MAJ, Shewry PR, Halford NG. 2007. Asparagine in plants. Ann Appl Biol. 150(1):1–26. doi: 10.1111/j.1744-7348.2006.00104.x.
   Web of Science ®Google Scholar
• Leung KS, Lin A, Tsang CK, Yeung STK. 2003. Acrylamide in asian foods in Hong Kong. Food Addit Contam. 20(12):1105–1113. doi: 10.1080/02652030310001620414.
   PubMed Web of Science ®Google Scholar
• Lindsay RC, Jang S 2005. Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products. In: Friedman M, and Mottram D, editors. Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology. Vol. 561. Boston, MA: Springer. https://doi.org/10.1007/0-387-24980-X_30.
   Google Scholar
• Lineback D, Wenzl T, Ostermann OP, B de la C, Anklam E, Taeymans D. 2005. Overview of acrylamide monitoring databases. J AOAC Int. 88(1):246–252. doi: 10.1093/jaoac/88.1.246.
   PubMed Web of Science ®Google Scholar
• Matthäus B, Haase NU, Vosmann K. 2004. Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes. Eur J Lipid Sci Technol. 106(11):793–801. doi: 10.1002/ejlt.200400992.
   Web of Science ®Google Scholar
• 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. 9(1):21–26. doi: 10.1080/19393210.2015.1102974.
   PubMed Web of Science ®Google Scholar
• Michalak J, Gujska E, Klepacka J. 2011. The effect of domestic preparation of some potato products on acrylamide content. Plant Foods Hum Nutr. 66(4):307–312. doi: 10.1007/s11130-011-0252-2.
   PubMed Web of Science ®Google Scholar
• Mojska H, Gielecinska I, LS AR. 2007. Acrylamide content in heat-treated carbohydrate-rich foods in Poland. Rocz Państwowego Zakładu. 58(1):345–349.
   PubMedGoogle Scholar
• Morales F, Capuano E, Fogliano V. 2008. Mitigation strategies to reduce acrylamide formation in fried potato products. Ann NY Acad Sci. 1126(1):89–100. doi: 10.1196/annals.1433.051.
   PubMedGoogle Scholar
• Muttucumaru N, Elmore JS, Curtis T, Mottram DS, Parry MAJ, Halford NG. 2008. Reducing acrylamide precursors in raw materials derived from wheat and potato. J Agric Food Chem. 56(15):6167–6172. doi: 10.1021/jf800279d.
   PubMed Web of Science ®Google Scholar
• Nematollahi A, Kamankesh M, Hosseini H, Ghasemi J, Hosseini-Esfahani F, Mohammadi A, Mousavi Khaneghah A. 2020. Acrylamide content of collected food products from Tehran’s market: a risk assessment study. Environ Sci Pollut Res. 27(24):30558–30570. doi: 10.1007/s11356-020-09323-w.
   PubMed Web of Science ®Google Scholar
• Ölmez H, Tuncay F, Özcan N, Demirel S. 2008. A survey of acrylamide levels in foods from the Turkish market. J Food Compos Anal. 21(7):564–568. doi: 10.1016/j.jfca.2008.04.011.
   Web of Science ®Google Scholar
• Oroian M, Amariei S, Gutt G. 2015. Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Addit Contam Part B. 8(2):136–141. doi: 10.1080/19393210.2015.1010240.
   PubMed Web of Science ®Google Scholar
• Pacetti D, Gil E, Frega NG, Álvarez L, Dueñas P, Garzón A, Lucci P. 2015. Acrylamide levels in selected Colombian foods. Food Addit Contam Part B. 8(2):99–105. doi: 10.1080/19393210.2014.995236.
   PubMed Web of Science ®Google Scholar
• Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K. 2007. Color kinetics and acrylamide formation in NaCl soaked potato chips. J Food Eng. 79(3):989–997. doi: 10.1016/j.jfoodeng.2006.03.020.
   Web of Science ®Google Scholar
• Pedreschi F, Zuñiga RN. 2009. Acrylamide and oil reduction in fried potatoes: a review. Food. 3(2):82–92.
   Google Scholar
• Praegitzer SM. 2011. Acrylamide formation and mitigation in processed potato products.
   Google Scholar
• Roszko MŁ, Szczepańska M, Szymczyk K, Rzepkowska M. 2020. Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures. Food Addit Contam Part B. 13(1):1–9. doi: 10.1080/19393210.2019.1666924.
   PubMed Web of Science ®Google Scholar
• Saeidi Asl R, Iraji Far M, Fahimdanesh M. 2014. Evaluation of acrylamide contents of potato crisps sold in Iranian markets. J Food Biosci Technol. 4(1):53–56.
   Google Scholar
• Seilani F, Shariatifar N, Nazmara S, Khaniki GJ, Sadighara P, Arabameri M. 2021. The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. J Environ Heal Sci Eng. 19(1):465–473. doi: 10.1007/s40201-021-00619-8.
   Web of Science ®Google Scholar
• Seyedi S, Javanmarddakheli M, Shekarabi A, Shavandi M, Farhadi S. 2021. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips. J Food Bioprocess Eng. 4(1):75–81.
   Google Scholar
• Shahrbabki PE, Hajimohammadi B, Shoeibi S, Elmi M, Yousefzadeh A, Conti GO, Ferrante M, Amirahmadi M, Fakhri Y, Khaneghah AM. 2018. Probabilistic non-carcinogenic and carcinogenic risk assessments (monte carlo simulation method) of the measured acrylamide content in Tah-dig using QuEChERS extraction and UHPLC-MS/MS. Food Chem Toxicol. 118:361–370. doi: 10.1016/j.fct.2018.05.038.
   PubMed Web of Science ®Google Scholar
• Shakeri M, Shakeri F, Shakeri S 2015. Measure-and-compare-the-amount-of-acrylamide-in-types-of-Kolompeh-(Kind-of-traditional-cookie-)in-Iran-by-GC/MS [Internet]. [place unknown]. https://scholar.conference.ac/index.php/download/file/4202-
   Google Scholar
• Stojanovska S, Tomovska J. 2015. Factors influence to formation of acrylamide in food. J Hyg Eng Des. 13(4):10–15.
   Google Scholar
• Tajner-Czopek A, Kita A, Rytel E. 2021. Characteristics of French fries and potato chips in aspect of acrylamide content—methods of reducing the toxic compound content in ready potato snacks. Appl Sci. 11(9):3943. doi: 10.3390/app11093943.
   Google Scholar
• 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(17):4998–5006. doi: 10.1021/jf020302f.
   PubMed Web of Science ®Google Scholar
• Tawfik MS, El-Ziney MG. 2008. Acrylamide levels in selected foods in Saudi Arabia with reference to health-risk assessment of dietary acrylamide intake. Am J Food Technol. 3(6):347–353. doi: 10.3923/ajft.2008.347.353.
   Google Scholar
• USEPA. 2007. Toxicological review of acrylamide (CAS no. 79-06-1). In support of summary information on the integrated risk information system (IRIS) [Internet]. https://cfpub.epa.gov/ncea/risk/recordisplay.cfm?deid=187729
   Google Scholar
• Vardast MR, Ranjkeshzadeh N, Ghasemlu K, Ranjkeshzadeh H. 2019. Evaluation of acrylamide in some fried products marketed in Urmia city by high performance liquid chromatography with an experimental method. Stud Med Sci. 30(3):207–216.
   Google Scholar
• Vinci RM, Mestdagh F, De Meulenaer B. 2012. Acrylamide formation in fried potato products–present and future, a critical review on mitigation strategies. Food Chem. 133(4):1138–1154. doi: 10.1016/j.foodchem.2011.08.001.
   Web of Science ®Google Scholar
• Wong WWK, Chung SWC, Lam C, Ho YY, Xiao Y. 2014. Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong total diet study. Food Addit Contam Part A. 31(5):799–805. doi: 10.1080/19440049.2014.898189.
   PubMed Web of Science ®Google Scholar
• Yoshida M, Ono H, Ohnishi Kameyama M, Chuda Y, Yada H, Kobayashi H, Ishizaka M. 2002. Determination of acrylamide in processed foodstuffs in Japan. J Japanese Soc Food Sci Technol. 49(12):822–825. doi: 10.3136/nskkk.49.822.
   Web of Science ®Google Scholar
• Zeng X, Cheng K-W, Du Y, Kong R, Lo C, Chu IK, Chen F, Wang M. 2010. Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chem. 121(2):424–428. doi: 10.1016/j.foodchem.2009.12.059.
   Web of Science ®Google Scholar
• Zhang Y, Zhang G, Zhang Y. 2005. Occurrence and analytical methods of acrylamide in heat-treated foods: review and recent developments. J Chromatogr A. 1075(1–2):1–21. doi: 10.1016/j.chroma.2005.03.123.
   PubMed Web of Science ®Google Scholar
• Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP. 2003. Acrylamide formation mechanism in heated foods. J Agric Food Chem. 51(16):4782–4787. doi: 10.1021/jf034180i.
   PubMed Web of Science ®Google Scholar