2,370
Views
48
CrossRef citations to date
0
Altmetric
Original Articles

Acrylamide concentrations in potato crisps in Europe from 2002 to 2011

, , &
Pages 1493-1500 | Received 22 Mar 2013, Accepted 11 May 2013, Published online: 04 Jul 2013

References

  • Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amadò 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.
  • Amrein TM, Schönbächler B, Rohner F, Lukac H, Schneider H, Keiser A, Escher F, Amadò R. 2004. Potential for acrylamide formation in potatoes: data from the 2003 harvest. Eur Food Res Technol. 219:572–578.
  • Becalski A, Lau BP-Y, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y. 2004. Acrylamide in French fries: influence of free amino acids and sugars. J Agric Food Chem. 52:3801–3806.
  • De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, van Peteghem C, Calus A, et al. 2005. Influence of storage practices on acrylamide formation during potato frying. J Agric Food Chem. 53:6550–6557.
  • De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, van Peteghem C, Calus A, et al. 2006. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. J Agric Food Chem. 54:404–408.
  • Elmore JS, Dodson AT, Briddon A, Halford NG, Mottram DS. 2010. The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram DS, Taylor AJ, editors. Controlling Maillard pathways to generate flavors. Washington (DC): American Chemical Society; p. 95–109.
  • Elmore JS, Mottram DS, Muttucumaru N, Dodson AT, Parry MA, 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. 55:5363–5366.
  • European Food Safety Authority. 2011. Results on acrylamide levels in food from monitoring years 2007–2009 and exposure assessment. EFSA J. 9:2133.
  • European Food Safety Authority. 2012. Update on acrylamide levels in food from monitoring years 2007–2010. EFSA J. 10:2938.
  • Friedman M. 2003. Chemistry, biochemistry and safety of acrylamide. A review. J Agric Food Chem. 51:4504–4526.
  • Halford NG, Curtis TY, Muttucumaru N, Postles J, Elmore JS, Mottram DS. 2012. The acrylamide problem: a plant and agronomic science issue. J Exp Bot. 63:2841–2851.
  • Halford NG, Curtis TY, Muttucumaru N, Postles J, Mottram DS. 2011. Sugars in crop plants. Ann Appl Biol. 158:1–25.
  • Halford NG, Muttucumaru N, Powers SJ, Gillatt PN, Hartley S, Elmore JS, Mottram DS. 2012. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. J Agric Food Chem. 60:12044–12055.
  • Joint FAO/WHO Expert Committee on Food Additives. 2011. Safety evaluation of certain contaminants in food. WHO Food Additives Series: 63; FAO JECFA Monographs 8. World Health Organization, Geneva, 2011. Food and Agriculture Organization of the United Nations, Rome, 2011. Available from: http://whqlibdoc.who.int/publications/2011/9789241660631_eng.pdf
  • Kumar D, Singh BP, Kumar P. 2004. An overview of the factors affecting sugar content of potatoes. Ann Appl Biol. 145:247–256.
  • Lipworth L, Sonderman JS, Tarone RE, McLaughlin JK. 2012. Review of epidemiologic studies of dietary acrylamide intake and the risk of cancer. Eur J Cancer Prev. 21:375–386.
  • Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, et al. 2006. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci Biotech Biochem. 70:1173–1180.
  • Mottram DS. 2007. The Maillard reaction: source of flavor in thermally processed foods. In: Berger RG, editor. Flavors and fragrances: chemistry, bioprocessing and sustainability. Berlin: Springer-Verlag; p. 269–284.
  • Mottram DS, Wedzicha BL, Dodson AT. 2002. Acrylamide is formed in the Maillard reaction. Nature. 419:448–449.
  • Nursten HE. 2005. The Maillard reaction. Cambridge (UK): Royal Society of Chemistry.
  • Olsen A, Christensen J, Outzen M, Olesen PT, Frandsen H, Overvad K, Halkjær J. 2012. Pre-diagnostic acrylamide exposure and survival after breast cancer among postmenopausal Danish women. Toxicology. 296:67–72.
  • Olsson K, Svensson R, Roslund CA. 2004. Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time. J Sci Food Agric. 84:447–458.
  • Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS. 2012. Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. J Agric Food Chem. 60:9321–9331.
  • Pedersen M, von Stedingk H, Botsivali M, Agramunt S, Alexander J, Brunborg G, Chatzi L, Fleming S, Fthenou E, Granum B, et al. and the NewGeneris Consortium. 2012. Birth weight, head circumference, and prenatal exposure to acrylamide from maternal diet: the European prospective mother-child study (NewGeneris). Environ Health Perspect. 120:1739–1745.
  • Roach JAG, Andrzejewski D, Gay ML, Nortrup D, Musser SM. 2003. Rugged LC-MS/MS survey analysis for acrylamide in foods. J Agric Food Chem. 51:7547–7554.
  • Shepherd LVT, Bradshaw JE, Dale MFB, McNicol JW, Pont SDA, Mottram DS, Davies HV. 2010. Variation in acrylamide producing potential in potato: segregation of the trait in a breeding population. Food Chem. 123:568–573.
  • Sowokinos J. 1990. Stress-induced alterations in carbohydrate metabolism. Wallingford (UK): CAB International.
  • Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert M-C, Riediker S. 2002. 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.
  • Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD. 2003. Acrylamide formation mechanism in heated foods. J Agric Food Chem. 51:4782–4787.