Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 134-143

  Sanny, M ^a,b   Jinap, S ^b   Bakker, E J ^a   Van Boekel, M A J S ^a   Luning, P A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acrylamide concentration; Food service establishments; French fries

Indexed keywords

AMIDES; HEALTH RISKS; RISK ASSESSMENT; SUGARS;

ACRYLAMIDES; CONTROL MEASURES; DIETARY INTAKES; FOOD SERVICES; FRENCH FRIES; FRYING TEMPERATURE; HEALTH CONCERNS; HUMAN CARCINOGEN; OBSERVATIONAL STUDY; REDUCING SUGARS;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; CARBOHYDRATE; SUCROSE; FAT INTAKE;

ARTICLE; CATERING SERVICE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD; FOOD ANALYSIS; FRENCH FRIES; FRYING; HUMAN; MALAYSIA; OBSERVATIONAL STUDY; POTATO; TEMPERATURE; TIME; ANALYSIS; CHEMISTRY; COOKING; FAT INTAKE; FOOD HANDLING; HEAT; PROCEDURES;

ACRYLAMIDE; COOKING; DIETARY FATS; FOOD HANDLING; FOOD SERVICES; HOT TEMPERATURE; HUMANS; SOLANUM TUBEROSUM;

EID: 84355166553     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.044     Document Type: Article

References (56)

1. H.A. Al-Kahtani Survey of quality of used frying oils from restaurants Journal of the American Oil Chemists Society 68 11 1991 857 862
2. T.M. Amrein, L. Andres, F. Escher, and R. Amado Occurrence of acrylamide in selected foods and mitigation options Food Additives and Contaminants 24 2007 13 25 (Pubitemid 47261164)
3. T.M. Amrein, S. Bachmann, A. Noti, M. Biedermann, M.F. Barbosa, and S. Biedermann-Brem Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems Journal of Agricultural and Food Chemistry 51 18 2003 5556 5560
4. T.M. Amrein, A. Limacher, B. Conde-Petit, R. Amado, and F. Escher Influence of thermal processing conditions on acrylamide generation and browning in a potato model system Journal of Agricultural and Food Chemistry 54 16 2006 5910 5916 (Pubitemid 44342221)
5. T.M. Amrein, B. Schonbachler, F. Rohner, H. Lukac, H. Schneider, and A. Keiser Potential for acrylamide formation in potatoes: Data from the 2003 harvest European Food Research and Technology 219 6 2004 572 578 (Pubitemid 39633389)
6. A. Becalski, B.P.Y. Lau, D. Lewis, S.W. Seaman, S. Hayward, and M. Sahagian Acrylamide in French fries: Influence of free amino acids and sugars Journal of Agricultural and Food Chemistry 52 12 2004 3801 3806
7. A. Becalski, B.P.Y. Lau, D. Lewis, S.W. Seaman, and W.F. Sun Determination of acrylamide in various food matrices M. Friedman, D.S. Mottram, Chemistry and safety of acrylamide in food 2005 Springer Science + Business Media, Inc
8. J.M. Bland, and D.G. Altman Statistics notes: Transformations, means, and confidence intervals BMJ 312 7038 1996 1079
9. H.K. Burr FROZEN FRENCH-FRIED POTATOES. Effects of thawing and holding before finish frying and their nonrelation to starch retrogradation Journal of Food Science 36 3 1971 392 394
10. CFS (2011). Centre for Food Safety: Trade Guidelines on Reducing Acrylamide in Food Retrieved 20 April 2011. Available from < http://www.cfs.gov.hk/english/food-leg/files/Draft-Guidelines-Reduce-Acrylamide- in-Food-e.pdf >.
11. W.L. Claeys, K. Baert, F. Mestdagh, J. Vercammen, P. Daenens, and B. de Meulenaer Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 27 9 2010 1199 1207
12. Dallal, G. E. (2009). Logarithms. Retrieved from < http://www.jerrydallal.com/LHSP/logs.htm >.
13. K. De Vleeschouwer, I.V.d. Plancken, A. Van Loey, and M.E. Hendrickx The kinetics of acrylamide formation/elimination in asparagine-glucose systems at different initial reactant concentrations and ratios Food Chemistry 111 3 2008 719 729
14. DiNovi, M. (2006). US FDA/CFSAN. The 2006 Exposure Assessment for Acrylamide. Retrieved from < http://www.cfsan.fda.gov/~dms/acryexpo/acryex4. htm >.
15. E. Dybing, and T. Sanner Risk assessment of acrylamide in foods Toxicological Sciences 75 1 2003 7 15 (Pubitemid 37098730)
16. FAO/WHO (2002). FAO/WHO Consultation on the health Implications of Acrylamide in Food Retrieved from < http://www.who.int/foodsafety/ publications/chem/en/acrylamide-full.pdf >.
17. FAO/WHO (2005). Joint FAO/WHO Expert Commitee on Food Additives, Sixty-fourth meeting, Summary and Conclusions Retrieved from < http://www.who.int/ipcs/food/jecfa/summaries/summary-report-64-final.pdf >.
18. FAO/WHO (2007). Joint FAO/WHO Food Standards Programme CODEX Committee on Contaminants in Foods. Proposed draft code of practice for the reduction of acrylamide in food Retrieved from < ftp://ftp.fao.org/codex/cccf1/cf01-15e. pdf >.
19. K. Fiselier, D. Bazzocco, F. Gama-Baumgartner, and K. Grob Influence of the frying temperature on acrylamide formation in French fries European Food Research and Technology 222 3-4 2006 414 419 (Pubitemid 43214136)
20. K. Fiselier, and K. Grob Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French fries European Food Research and Technology 220 5-6 2005 451 458 (Pubitemid 40666388)
21. M. Friedman Chemistry, biochemistry, and safety of acrylamide. A review Journal of Agricultural and Food Chemistry 51 16 2003 4504 4526
22. Garner, R. (2010). The Joy of Stats: A Short Guide to Introductory Statistics in the Social Sciences Available from < http://books.google.com. my/books?id=sl-mrrxEtjIC&pg=PA166&lpg=PA166&dq= The+Joy+of+Stats+and+log+transformation&source=bl&ots=SLSfB - r8C&sig=b-LAkWkvqtSNetPe3p9uZF1a1bc&hl=en#v=onepage&q&f=false >.
23. A. Gere A survey on operating conditions and quality of commercial frying fats in Hungary Zeitschrift fûr Ernâhrungswissenschaft 24 2 1985 120 132
24. C. Gertz, S. Klostermann, and S.P. Kochhar Deep frying: The role of water from food being fried and acrylamide formation OCL - Oleagineux Corps Gras Lipides 10 4 2003 297 303 (Pubitemid 38038770)
25. V. Gokmen, and H.Z. Senyuva Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating Food Chemistry 99 2 2006 238 243 (Pubitemid 44294482)
26. K. Grob Options for legal measures to reduce acrylamide contents in the most relevant foods Food Additives and Contaminants 24 supp 1 2007 71 81 (Pubitemid 47261169)
27. K. Grob, M. Biedermann, S. Biedermann-Brem, A. Noti, D. Imhof, and T. Amrein French fries with less than 100 μg/kg acrylamide. A collaboration between cooks and analysts European Food Research and Technology 217 3 2003 185 194 (Pubitemid 38350025)
28. N.U. Haase The formation of acrylamide in potato products K. Skog, J. Alexander, Acrylamide and other hazardous compounds in heat-treated foods 2006 Woodhead Publishing Limited
29. Hopkins, W. G. (2003). A New View of Statistics Retrieved 21 November 2010. Available from < http://www.sportsci.org/resource/stats/logtrans.html >.
30. M.Y. Jung, D.S. Choi, and J.W. Ju A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries Journal of Food Science 68 4 2003 1287 1290
31. J.J. Knol, W.A.M. Van Loon, J.P.H. Linssen, A.L. Ruck, M.A.J.S. Van Boekel, and A.G.J. Voragen Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system Journal of Agricultural and Food Chemistry 53 15 2005 6133 6139 (Pubitemid 41126658)
32. E.J.M. Konings, A.J. Baars, J.D. van Klaveren, M.C. Spanjer, P.M. Rensen, and M. Hiemstra Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks Food and Chemical Toxicology 41 11 2003 1569 1579 (Pubitemid 37088112)
33. R.C. Lindsay, and S. Jang Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products M. Friedman, D.S. Mottram, Chemistry and safety of acrylamide in food 2005 Springer Science + Business Media, Inc 393 404 (Pubitemid 43779471)
34. Lou, L. (2005). Recipe: Freezing potatoes, hash browns, and French fries Retrieved 25 February, 2011. Available from < http://www.recipelink.com/mf/ 20/6643 >.
35. P.A. Luning, and W.J. Marcelis A techno-managerial approach in food quality management research Trends in Food Science and Technology 17 7 2006 378 385 (Pubitemid 43674128)
36. P.A. Luning, and W.J. Marcelis A conceptual model of food quality management functions based on a techno-managerial approach Trends in Food Science and Technology 18 3 2007 159 166 (Pubitemid 46329342)
37. B. Matthaus, N.U. Haase, and K. Vosmann Factors affecting the concentration of acrylamide during deep-fat frying of potatoes European Journal of Lipid Science and Technology 106 11 2004 793 801 (Pubitemid 39656205)
38. C. Matthys, M. Bilau, Y. Govaert, E. Moons, S. De Henauw, and J.L. Willems Risk assessment of dietary acrylamide intake in Flemish adolescents Food and Chemical Toxicology 43 2 2005 271 278 (Pubitemid 40037945)
39. U. Mehta, and B. Swinburn A review of factors affecting fat absorption in hot chips Critical Reviews in Food Science and Nutrition 41 2 2001 133 154 (Pubitemid 32148921)
40. C. Mills, D.S. Mottram, and B.L. Wedzicha Acrylamide R.H. Stadler, D.R. Lineback, Process-induced food toxicants: Occurence, formation, mitigation, and health risks 2009 John Wiley & Sons, Inc New Jersey
41. J. Morley-John, B.A. Swinburn, P.A. Metcalf, F. Raza, and H. Wright Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets Australian and New Zealand Journal of Public Health 26 2 2002 101 106 (Pubitemid 34811971)
42. D.S. Mottram, B.L. Wedzicha, and A.T. Dodson Acrylamide is formed in the Maillard reaction Nature 419 6906 2002 448 449
43. C.J. O'Connor, K.J. Fisk, B.G. Smith, and L.D. Melton Fat uptake in French fries as affected by different potato varieties and processing Journal of Food Science 66 6 2001 903 908 (Pubitemid 32832209)
44. Petrie, A., & Sabin, C. (2009). Medical Statistics at a Glance Available from < http://books.google.com.my/books?id=upQ5tlFEc1sC&pg= PA30&lpg=PA30&dq=coefficient+of+variation+and+transformed+data& source=bl&ots=RM2e-0MIY0&sig=o7xU5RvY-DZXOpkopoHXJG28QKU&hl=en#v= onepage&q&f=false >.
45. Products, M. A. (2009). French Fries Retrieved 4 April 2011, 2011. Available from < http://trade.indiamart.com/details.mp?offer=1235038762 >.
46. I.A. RC Some Industrial chemicals, Lyon: IARC IARC Monograph on the Evaluation for Carcinogenic Risk of Chemicals to Human 60 1994 435 453
47. S. Romani, M. Bacchiocca, P. Rocculi, and M.D. Rosa Effect of frying time on acrylamide content and quality aspects of French fries European Food Research and Technology 226 3 2008 555 560
48. S. Romani, A. Gasparri, M. Bacchiocca, E. Cocci, P. Rocculi, and M. Dalla Rosa Acrylamide content and quality characteristics of potatoes fried in different fryers Contenuto in acrilammide e caratteristiche qualitative di patate fritte in differenti friggitrici 45 460 2006 766 771 (Pubitemid 44212436)
49. M. Sanny, P.A. Luning, W.J. Marcelis, S. Jinap, and M.A.J.S. van Boekel Impact of control behaviour on unacceptable variation in acrylamide in French fries Trends in Food Science and Technology 21 5 2010 256 267
50. S.S. Shahar, R. Ghazali, N.A.M. Yusoff, N.S. Safii, Z.A. Manaf, and S.A.M. Noah Atlas of food exchanges and portion sizes 2002 MDC Publishers Printers Sdn. Bhd Kuala Lumpur
51. R.H. Stadler, I. Blank, N. Varga, F. Robert, J. Hau, and P.A. Guy Acrylamide from Maillard reaction products Nature 419 6906 2002 449 450
52. K. Svensson, L. Abramsson, W. Becker, A. Glynn, K.E. Hellenas, and Y. Lind Dietary intake of acrylamide in Sweden Food and Chemical Toxicology 41 11 2003 1581 1586 (Pubitemid 37088113)
53. E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, and M. Tornqvist Acrylamide: A cooking carcinogen? Chemical Research in Toxicology 13 6 2000 517 522 (Pubitemid 30416347)
54. E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, and M. Tornqvist Analysis of acrylamide, a carcinogen formed in heated foodstuffs Journal of Agricultural and Food Chemistry 50 17 2002 4998 5006 (Pubitemid 34856181)
55. S. Tuta, T.K. Palazoglu, and V. Gokmen Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries Journal of Food Engineering 97 2 2010 261 266
56. V. Vivanti, E. Finotti, and M. Friedman Level of acrylamide precursors asparagine, fructose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States Journal of Food Science 71 2 2006 C81 C85