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Submitted to: Plant Management Network
Publication Type: Other Publication Acceptance Date: 8/27/2017 Publication Date: 8/28/2017 Citation: Bethke, P.C. 2017. Acrylamide and processed potatoes. Plant Management Network. Available: https://www.plantmanagementnetwork.org/edcenter/seminars/potato/Acrylamide/ Interpretive Summary: Technical Abstract: Acrylamide, a suspected human carcinogen, is formed when carbohydrate-rich foods are cooked at high temperatures. Processed potato products, including French fries and potato chips, make a substantial contribution to total dietary acrylamide. Health safety concerns raised by acrylamide in food increase financial risks to the potato industry and have encouraged industry to take a proactive response toward acrylamide mitigation. This presentation describes how acrylamide is formed, why potato products are relatively high in acrylamide, and mitigation approaches that the potato industry can use to reduce the amount of acrylamide in processed potato products. These approaches include modifications to cooking practice and improvements in raw product quality. |
