Acrylamide formation in fried potato products - Present and future, a critical review on mitigation strategies

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1138-1154

  Medeiros Vinci, Raquel ^a   Mestdagh, Frédéric ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Acrylamide; French fries; Fried potato products; Industrial production; Lab scale tests; Mitigation strategies; Risk management

Indexed keywords

ACRYLAMIDES; FRENCH FRIES; FRIED POTATO; INDUSTRIAL PRODUCTION; LAB SCALE TESTS; MITIGATION STRATEGY;

AMIDES; INDUSTRY; MAMMALS; RISK MANAGEMENT;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; GLUCOSE; PYROPHOSPHATE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CULTIVAR; EVALUATION; EXPOSURE; FOOD INDUSTRY; FOOD INTAKE; FOOD QUALITY; FOOD STORAGE; FRYING; HEALTH HAZARD; HEALTH PROGRAM; HIGH TEMPERATURE PROCEDURES; HUMAN; NUCLEOPHILICITY; PH; PLANT GROWTH; POTATO; QUALITY CONTROL; RISK ASSESSMENT; RISK MANAGEMENT; SOIL FERTILIZATION; SOIL PROPERTY;

RODENTIA; SOLANUM TUBEROSUM;

EID: 84859795123     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.001     Document Type: Article

References (175)

1. Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., et al. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51, 5556-5560.
2. Amrein, T. M., Schönbächler, B., Rohner, F., Lukac, H., Schneider, H., Keiser, A., et al. (2004). Potential for acrylamide formation in potatoes: data from the 2003 harvest. European Food Research and Technology, 219, 572-578. (Pubitemid 39633389)
3. Anese, M., Bortolomeazzi, R., Manzocco, L., Manzano, M., Giusto, C., & Nicoli, M. C. (2009). Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes. Food Research International, 42, 142-147.
4. Baardseth, P., Blom, H., Skrede, G., Mydland, L. T., Skrede, A., & Slinde, E. (2006). Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. Journal of Food Science, 71, C28-C33. (Pubitemid 43227758)
5. Bassama, J., Brat, P., Bohuon, P., Boulanger, R., & Gunata, Z. (2010). Study of acrylamide mitigation in model system: Effect of pure phenolic compounds. Food Chemistry, 123, 558-562.
6. Becalski, A., Lau, B. P. Y., Lewis, D., & Seaman, S. W. (2003). Acrylamide in foods: Occurrence, sources, and modeling. Journal of Agricultural and Food Chemistry, 51, 802-808.
7. Becalski, A., Lau, B. P. Y., Lewis, D., Seaman, S. W., Hayward, S., Sahagian, M., et al. (2004). Acrylamide in French fries: Influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry, 52, 3801-3806.
8. Becalski, A., Stadler, R., Hayward, S., Kotello, S., Krakalovich, T., Lau, B. P. Y., et al. (2010). Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure and Risk Assessment, 27, 1193-1198.
9. Besaratinia, A., & Pfeifer, G. P. (2007). A review of mechanisms of acrylamide carcinogenicity. Carcinogenesis, 28, 519-528. (Pubitemid 46523347)
10. Biedermann, M., Noti, A., Beidermann-Brem, S., Mozzetti, V., & Grob, K. (2002). Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 93, 668-687. (Pubitemid 36177923)
11. Biedermann, M., Grundbock, F., Fiselier, K., Biedermann, S., Burgi, C., & Grob, K. (2010). Acrylamide monitoring in Switzerland, 2007-2009: Results and conclusions. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure and Risk Assessment, 27, 1352-1362.
12. Blank, I., Robert, F., Goldmann, T., Pollien, P., Varga, N., Devaud, S., et al. (2005). Mechanisms of acrylamide formation - Maillard-induced transformation of asparagine. In M. Friedman & D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 171-189). New York: Springer.
13. Blenkinsop, R. W., Copp, L. J., Yada, R. Y., & Marangoni, A. G. (2002). Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. Journal of Agricultural and Food Chemistry, 50, 4545-4553. (Pubitemid 34823979)
14. Boon, P. E., de Mul, A., van der Voet, H., van Donkersgoed, G., Brette, M., & van Klaveren, J. D. (2005). Calculations of dietary exposure to acrylamide. Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 580, 143-155.
15. Brathen, E. B., Kita, A., Knutsen, S. H., & Wicklund, T. (2005). Addition of glycine reduces the content of acrylamide in cereal and potato products. Journal of Agricultural and Food Chemistry, 53, 3259-3264. (Pubitemid 40525294)
16. Burley, V. J., Greenwood, D. C., Hepworth, S. J., Fraser, L. K., de Kok, T. M., van Breda, S. G., et al. (2010). Dietary acrylamide intake and risk of breast cancer in the UK women's cohort. British Journal of Cancer, 103, 1749-1754.
17. Burton, W. G., & Wilson, A. R. (1978). Sugar content and sprout growth of tubers of potato cultivar record, grown in different localities, when stored at 10, 2 and 20 °C. Potato Research, 21, 145-162.
18. Burton, W. G. (1989). Post-harvest physiology. In W. G. Burton (Ed.), The potato (3rd ed.) (pp. 423-522). Harlow, UK: Longman Scientific and Technical.
19. Cheng, K. W., Shi, J. J., Ou, S. Y., Wang, M. F., & Jiang, Y. (2010). Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. Journal of Agricultural and Food Chemistry, 58, 309-312.
20. Choe, E., & Min, D. B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72, R77-R86. (Pubitemid 46985413)
21. CIAA, (2009). The CIAA acrylamide toolbox Rev. 12 (〈http://www.ciaa. be/documents/brochures/ac-toolbox-20090216.pdf〉).
22. Ciesarova, Z., Kiss, E., & Boegl, P. (2006). Impact of L-asparaginase on acrylamide content in potato products. Journal of Food and Nutrition Research, 45, 141-146.
23. Claeys, W., De Vleeschouwer, K., & Hendrickx, M. E. (2005a). Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. Journal of Agricultural and Food Chemistry, 53, 9999-10005. (Pubitemid 43081209)
24. Claeys, W., De Vleeschouwer, K., & Hendrickx, M. E. (2005b). Effect of amino acids on acrylamide formation and elimination kinetics. Biotechnology Progress, 21, 1525-1530. (Pubitemid 41443007)
25. Claeys, W., Baert, K., Mestdagh, F., Vercammen, J., Daenens, P., De Meulenaer, B., et al. (2010). 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, 1199-1207.
26. Claeys, W. (2011). Acrylamide dietary intake re-evaluation for belgian consumers - Personal Communication.
27. Claus, A., Weisz, G. M., Schieber, A., & Carle, R. (2006). Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls. Molecular Nutrition and Food Research, 50, 87-93. (Pubitemid 43155099)
28. Clydesdale, F. M. (1988). Minerals: Their chemistry and fate in food. In K. Smith (Ed.), Trace minerals in food (pp. 57-94). New York: Marcel Dekker.
29. Codex Alimentarius Commission, (2009). Code of Practice for the reduction of acrylamide in foods (CAC/RCP 67-2009).
30. Cosmetic Ingredient Review, (2009). Cosmetic Ingredients Review reports through June 2010 - Reference table (〈http://www.cir-safety.org/staff- files/PublicationsListDec2009.pdf〉).
31. De Meulenaer, B., De Wilde, T., Mestdagh, F., Govaert, Y., Ooghe, W., Fraselle, S., et al. (2008). Comparison of potato varieties between seasons and their potential for acrylamide formation. Journal of the Science of Food and Agriculture, 88, 313-318.
32. De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., et al. (2005). Influence of storage practices on acrylamide formation during potato frying. Journal of Agricultural and Food Chemistry, 53, 6550-6557. (Pubitemid 41169412)
33. De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Ooghe, W., Fraselle, S., et al. (2006a). Selection criteria for potato tubers to minimize acrylamide formation during frying. Journal of Agricultural and Food Chemistry, 54, 2199-2205.
34. De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., et al. (2006b). Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. Journal of Agricultural and Food Chemistry, 54, 404-408.
35. Dybing, E., & Sanner, T. (2003). Risk assessment of acrylamide in foods. Toxicological Sciences, 75, 7-15. (Pubitemid 37098730)
36. Dybing, E., Farmer, P. B., Andersen, M., Fennell, T. R., Lalljle, S. P. D., Muller, D. J. G., et al. (2005). Human exposure and internal dose assessments of acrylamide in food. Food and Chemical Toxicology, 43, 365-410. (Pubitemid 40170472)
37. EC (2007). European Commission Recommendation of 3 May 2007 on the monitoring of acrylamide levels in food 2007/331/EC. Official Journal of the European Union, L123, 33-40.
38. EC, (2009). Food contaminants - Acrylamide brochures (〈http://www. ec.europa.eu/food/food/chemicalsafety/contaminants/acrylamide-en.htm〉).
39. EC, (2011). European Commission Recommendation of 10 January 2011 on investigations into the levels of acrylamide in food (〈http://www.ec. europa.eu/food/food/chemicalsafety/contaminants/recommendation-10012011- acrylamide-food-en.pdf〉).
40. EFSA, (2005). European Food Safety Authority (EFSA). 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 (Request No. EFSA-Q-2004-020). EFSA Journal, 1-30.
41. EFSA (2011). Scientific Report of EFSA - Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment. EFSA Journal, 9(4), 2133.
42. Ehling, S., & Shibamoto, T. (2005). Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts. Journal of Agricultural and Food Chemistry, 53, 4813-4819. (Pubitemid 40937603)
43. EUPPA, (2007). Entrance control for raw material (potatoes) currently used in the French fries industry - Personal communication (www.euppa.eu).
44. FAO/WHO, (2005). Joint FAO/WHO Expert Committee on Food Additives: Summary and conclusions report from sixty-fourth meeting, Rome, 8-17 February 2005 (Rep. No. JECFA/64/SC).
45. FAO/WHO, (2011). Joint FAO/WHO Expert Committee on Food Additives: Evaluation of certain contaminants in food report from Sevety-second meeting (Rep. No. WHO technical report series; No. 959).
46. Fernandez, S., Kurppa, L., & Hyvönen, L. (in press). Content of acrylamide decreased in potato chips with addition of a proprietary flavonoid spice mix (flavomare) in frying. Innovations in Food Technology.
47. Foot, R. J., Haase, N. U., Grob, K., & Gondé, P. (2007). Acrylamide in fried and roasted potato products: A review on progress in mitigation. Food Additives and Contaminants, 24, 37-46. (Pubitemid 47261166)
48. Franke, K., Sell, M., & Reimerdes, E. H. (2005). Quality related minimization of acrylamide formation - An integrated approach. In M. Friedman & D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 357-369). New York: Springer.
49. Friedman, M. (2003). Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51, 4504-4526.
50. Friedman, M. A., Dulak, L. H., & Stedham, M. A. (1995). A lifetime oncogenicity study in rats with acrylamide. Fundamental and Applied Toxicology, 27, 95-105.
51. Functional Technologies Corp., (2011). http://www.functionaltechcorp.com/ s/Phyterra-Yeast.asp.
52. Gama-Baumgartner, F., Grob, K., & Biedermann, M. (2004). Citric acid to reduce acrylamide formation in French fries and roasted potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 95, 110-117. (Pubitemid 38407727)
53. Garcia, M. A., Ferrero, C., Campana, A., Bertola, N., Martino, M., & Zaritzky, N. (2004). Methylcellulose coatings applied to reduce oil uptake in fried products. Food Science and Technology International, 10, 339-346.
54. Gerendas, J., Heuser, F., & Sattelmacher, B. (2007). Influence of nitrogen and potassium supply on contents of acrylamide precursors in potato trubers and on acrylamide accumulation in french fries. Journal of Plant Nutrition, 30, 1499-1516. (Pubitemid 47450617)
55. Gertz, C., & Klostermann, S. (2002). Analysis of acrylamide and mechanisms of its formation in deep-fried products. European Journal of Lipid Science and Technology, 104, 762-771. (Pubitemid 35449046)
56. Göbel, A., & Kliemant, A. (2007). The German minimization concept for acrylamide. Food Additives and Contaminants, 24, 82-90. (Pubitemid 47261170)
57. Gökmen, V., & Senyuva, H. Z. (2006a). A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food Additives and Contaminants, 23, 348-354.
58. Gökmen, V., & Senyuva, H. Z. (2006b). Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating. Food Chemistry, 99, 238-243. (Pubitemid 44294482)
59. Gökmen, V., Palazoglu, T. K., & Senyuva, H. Z. (2006). Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. Journal of Food Engineering, 77, 972-976. (Pubitemid 43947366)
60. Gökmen, V., & Senyuva, H. Z. (2007). Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. European Food Research and Technology, 225, 815-820. (Pubitemid 47197990)
61. Gökmen, V., & Mogol, B. A. (2010). Computer vision-based image analysis for rapid detection of acrylamide in heated foods. Quality Assurance and Safety of Crops and Foods, 2, 203-207.
62. Granda, C., & Moreira, R. G. (2005). Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering, 28, 478-493. (Pubitemid 41680812)
63. Granvogl, M., & Schieberle, P. (2006). Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide. Journal of Agricultural and Food Chemistry, 54, 5933-5938. (Pubitemid 44342224)
64. Grob, K. (2007). Options for legal measures to reduce acrylamide contents in the most relevant foods. Food Additives and Contaminants, 24, 71-81.
65. Hanley, A. B., Offen, C., Clarke, M., Ing, B., Roberts, M., & Burch, R. (2005). Acrylamide reduction in processed foods. In M. Friedman & D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 387-392). New York: Springer.
66. Health Canada, (2009). Acrylamide levels in selected Canadian foods. http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/ acrylamide-level-acrylamide-niveau-table-eng.php (On-line).
67. Hendriksen, H. V., Kornbrust, B. A., Ostergaard, P. R., & Stringer, M. A. (2009). Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae. Journal of Agricultural and Food Chemistry, 57, 4168-4176.
68. Hertog, M. L. A. T., Putz, B., & Tijskens, L. M. M. (1997). The effect of harvest time on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: Experimental data described, using a physiological based, mathematical model. Potato Research, 40, 69-78. (Pubitemid 27413866)
69. Heuser, H., Gerendás, J., & Sattelmacher, B. (2005). Einfluss der N- und K-Dünung auf die Gehalte an reduzierenden Zuckern und freien Aminosäuren. Kartoffelbau, 56, 308-313.
70. Hidalgo, F. J., Delgado, R. M., Navarro, J. L., & Zamora, R. (2010). Asparagine decarboxylation by lipid oxidation products in model systems. Journal of Agricultural and Food Chemistry, 58, 10512-10517.
71. Hogervorst, J. G., Schouten, L. J., Konings, E. J., Goldbohm, R. A., & van den Brandt, P. A. (2007). A prospective study of dietary acrylamide intake and the risk of endometrial ovarian, and breast cancer. Cancer Epidemiology Biomarkers and Prevention, 16, 2304-2313. (Pubitemid 351196362)
72. Hogervorst, J. G., Schouten, L. J., Konings, E. J., Goldbohm, R. A., & van den Brandt, P. A. (2008a). Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer. American Journal of Clinical Nutrition, 87, 1428-1438. (Pubitemid 351679787)
73. Hogervorst, J. G. F., Schouten, L., Konings, E. J. M., Goldbohm, R. A., & van den Brandt, P. A. (2008b). Dietary acrylamide intake is not associated with gastrointestinal cancer risk. Journal of Nutrition, 138, 2229-2236.
74. Hogervorst, J. G. F., Schouten, L. J., Konings, E. J. M., Goldbohm, R. A., & van den Brandt, P. A. (2009a). Lung cancer risk in relation to dietary acrylamide intake. Journal of the National Cancer Institute, 101, 651-662.
75. Hogervorst, J. G. F., Schouten, L. J., Konings, E. J. M., Goldbohm, R. A., & van den Brandt, P. A. (2009b). Dietary acrylamide intake and brain cancer risk. Cancer Epidemiology Biomarkers and Prevention, 18, 1663-1666.
76. Hogervorst, J. G. F., Baars, B. J., Schouten, L. J., Konings, E. J. M., Goldbohm, R. A., &van den Brandt, P. A. (2010). The carcinogenicity of dietary acrylamide intake: A comparative discussion of epidemiological and experimental animal research. Critical Reviews in Toxicology, 40, 485-512.
77. IARC (1994). Acrylamide. Lyon, France: International Agency for Research on Cancer.
78. Johnson, K. A., Gorzinski, S. J., Bodner, K. M., Campbell, R. A., Wolf, C. H., Friedman, M. A., et al. (1986). Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats. Toxicology and Applied Pharmacology, 85, 154-168. (Pubitemid 16019737)
79. Jung, M. Y., Choi, D. S., & Ju, J. W. (2003). A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science, 68, 1287-1290.
80. Khalil, A. H. (1999). Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chemistry, 66, 201-208.
81. Kim, C. T., Hwang, E. S., & Lee, H. J. (2005). Reducing acrylamide in fried snack products by adding amino acids. Journal of Food Science, 70, C354-C358.
82. Kita, A., Brathen, E., Knutsen, S. H., & Wicklund, T. (2004). Effective ways of decreasing acrylamide content in potato crisps during processing. Journal of Agricultural and Food Chemistry, 52, 7011-7016.
83. Knutsen, S. H., Dimitrijevic, S., Molteberg, E. L., Segtnan, V. H., 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 Science and Technology, 42, 550-556.
84. Kolek, E., Simko, P., & Simon, P. (2006). Effect of NaCl on the decrease of acrylamide content in a heat-treated model food matrix. Journal of Food and Nutrition Research, 45, 17-20.
85. Konings, E. J. M., Baars, A. J., van Klaveren, J. D., Spanjer, M. C., Rensen, P. M., Hiemstra, M., et al. (2003). Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food and Chemical Toxicology, 41, 1569-1579. (Pubitemid 37088112)
86. Kotsiou, K., Tasioula-Margari, M., Kukurova, K., & Ciesarova, Z. (2010). Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chemistry, 123, 1149-1155.
87. Kowalczyk, D., & Gustaw, W. (2009). Effect of hydrocolloid coatings on quality parameters of french fries. Zywnosc-Nauka Technologia Jakosc, 16, 72-80.
88. Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001). Effect of pre-drying on quality of French fries. Journal of Food Engineering, 49, 347-354. (Pubitemid 32518205)
89. Kumar, D., Singh, B. P., & Kumar, P. (2004). An overview of the factors affecting sugar content of potatoes. Annals of Applied Biology, 145, 247-256. (Pubitemid 41694603)
90. Larsson, S. C., Akesson, A., & Wolk, A. (2009a). Long-term Dietary Acrylamide Intake and Breast Cancer Risk in a Prospective Cohort of Swedish Women. American Journal of Epidemiology, 169, 376-381.
91. Larsson, S. C., Akesson, A., & Wolk, A. (2009b). Dietary acrylamide intake and prostate cancer risk in a prospective cohort of swedish men. Cancer Epidemiology Biomarkers and Prevention, 18, 1939-1941.
92. Larsson, S. C., Akesson, A., & Wolk, A. (2009c). Long-term dietary acrylamide intake and risk of epithelial ovarian cancer in a prospective cohort of Swedish women. Cancer Epidemiology Biomarkers and Prevention, 18, 994-997.
93. Larsson, S. C., Hakansson, N., Akesson, A., & Wolk, A. (2009d). Long-term dietary acrylamide intake and risk of endometrial cancer in a prospective cohort of Swedish women. International Journal of Cancer, 124, 1196-1199.
94. Levine, R. A., & Ryan, S. M. (2009). Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system. Journal of Agricultural and Food Chemistry, 57, 6823-6829.
95. Lin, Y. L., Lagergren, J., & Lu, Y. X. (2011). Dietary acrylamide intake and risk of esophageal cancer in a population-based case-control study in Sweden. International Journal of Cancer, 128, 676-681.
96. Lindsay, R. C., & Jang, S. J. (2005). Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. In M. Friedman &D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 393-404). New York: Springer.
97. Low, M. Y., Koutsidis, G., Parker, J. K., Elmore, J. S., Dodson, A. T., & Mottram, D. S. (2006). Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. Journal of Agricultural and Food Chemistry, 54, 5976-5983. (Pubitemid 44342230)
98. Lyn-Cook, L. E., Tareke, E., Word, B., Starlard-Davenport, A., Lyn-Cook, B. D., &Hammons, G. J. (2011). Food contaminant acrylamide increases expression of Cox-2 and nitric oxide synthase in breast epithelial cells. Toxicology and Industrial Health, 27, 11-18.
99. Márquez, G., & Añón, M. C. (1986). Influence of reducing sugars and amino acids in the color development of fried potatoes. Journal of Food Science, 51, 157-160.
100. Matsuura-Endo, C., Ohara-Takada, A., Chuda, Y., Ono, H., Yada, H., Yoshida, M., 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. Bioscience Biotechnology and Biochemistry, 70, 1173-1180. (Pubitemid 43765249)
101. Matthäus, B., Haase, N. U., & Vosmann, K. (2004). Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. European Journal of Lipid Science and Technology, 106, 793-801. (Pubitemid 39656205)
102. Medeiros Vinci, R., Mestdagh, F., De Muer, N., Van Peteghem, C., & De Meulenaer, B. (2010). Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure and Risk Assessment, 27, 417-425.
103. Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Kerkaert, B., De Muer, N., Denon, Q., et al. (2011). Implementation of acrylamide mitigation strategies on industrial production of French fries: Challenges and pitfalls. Journal of Agricultural and Food Chemistry, 59, 898-906.
104. Mestdagh, F., De Meulenaer, B., & Van Peteghem, C. (2007a). Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chemistry, 100, 1153-1159. (Pubitemid 44062199)
105. Mestdagh, F., Lachat, C., Baert, K., Moons, E., Kolsteren, P., Van Peteghem, C., et al. (2007b). Importance of a canteen lunch on the dietary intake of acrylamide. Molecular Nutrition and Food Research, 51, 509-516. (Pubitemid 47083687)
106. Mestdagh, F., De Wilde, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008a). Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. Food Chemistry, 106, 914-922. (Pubitemid 47380045)
107. Mestdagh, F., De Wilde, T., Castelein, P., Németh, O., Van Peteghem, C., & De Meulenaer, B. (2008b). Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. European Food Research and Technology, 227, 69-76. (Pubitemid 351491076)
108. Mestdagh, F., Maertens, J., Cucu, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008c). Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. Food Chemistry, 107, 26-31. (Pubitemid 47633823)
109. Mestdagh, F., De Wilde, T., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J. M., et al. (2008d). Optimization of the blanching process to reduce acrylamide in fried potatoes. Lwt - Food Science and Technology, 41, 1648-1654.
110. Mestdagh, F., Van Peteghem, C., & De Meulenaer, B. (2009). A farm-to-fork approach to lower acrylamide in fried potatoes. In N. Yee &W. T. Bussel (Eds.), IV Potatoes (Food 3, Special issue 2 ed., pp. 66-75). Global Science Books.
111. Mestdagh, F. J., De Meulenaer, B., Van Poucke, C., Detavernier, C., Cromphout, C., &Van Peteghem, C. (2005). Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. Journal of Agricultural and Food Chemistry, 53, 6170-6174. (Pubitemid 41126664)
112. Mills, C., Mottram, D. S., & Wedzicha, B. L. (2009). Acrylamide. In R. H. Stadler & D. R. Lineback (Eds.), Process-induced food contaminants - Occurrence, formation, mitigation, and health risks (pp. 23-50). Wiley.
113. Mojska, H., Gielecinska, I., Szponar, L., & Oltarzewski, M. (2010). Estimation of the dietary acrylamide exposure of the Polish population. Food and Chemical Toxicology, 48, 2090-2096.
114. Moreira, R. G., Castell-Perez, M., & Barrufet, M. A. (1999). Deep-fat frying: Fundamentals and applications. Gaithersburg, MD: Aspen Publishers.
115. Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide is formed in the Maillard reaction. Nature, 419, 448-449.
116. Mucci, L. A., Sandin, S., Balter, K., Adami, H. O., Magnusson, C., & Weiderpass, E. (2005). Acrylamide intake and breast cancer risk in Swedish women. Jama- Journal of the American Medical Association, 293, 1326-1327. (Pubitemid 40381484)
117. Noti, A., Biedermann-Brem, S., Biedermann, M., Grob, K., Albisser, P., & Realini, P. (2003). Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying and roasting. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 94, 167-180. (Pubitemid 36853974)
118. Ohara-Takada, A., Matsuura-Endo, C., Chuda, Y., Ono, H., Yada, H., Yoshida, M., et al. (2005). Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Bioscience Biotechnology and Biochemistry, 69, 1232-1238. (Pubitemid 41185202)
119. Olsson, K., Svensson, R., & Roslund, C. A. (2004). Tuber components affecting acrylamide formation and colour in fried potato: Variation by variety, year, storage temperature and storage time. Journal of the Science of Food and Agriculture, 84, 447-458. (Pubitemid 38370605)
120. Ou, S. Y., Lin, Q., Zhang, Y. P., Huang, C. H., Sun, X., & Fu, L. (2008). Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale. Innovative Food Science and Emerging Technologies, 9, 116-121. (Pubitemid 350153666)
121. Ou, S. Y., Shi, J. J., Huang, C. H., Zhang, G. W., Teng, J. W., Jiang, Y., et al. (2010). Effect of antioxidants on elimination and formation of acrylamide in model reaction systems. Journal of Hazardous Materials, 182, 863-868.
122. Palazoglu, T. K., Savran, D., & Gokmen, V. (2010). Effect of cooking method (baking compared with frying) on acrylamide level of potato chips. Journal of Food Science, 75, E25-E29.
123. Park, Y. W., Yang, H. W., Storkson, J. M., Albright, K. J., Liu, W., Lindsay, R. C., et al. (2005). Controlling acrylamide in french fry and potato chip models and a mathematical model of acrylamide formation - Acrylamide: Acidulants, phytate and calcium. In M. Friedman & D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 343-356). New York: Springer.
124. Pedersen, G. S., Hogervorst, J. G. F., Schouten, L. J., Konings, E. J. M., Goldbohm, R. A., & van den Brandt, P. A. (2010). Dietary acrylamide intake and estrogen and progesterone receptor-defined postmenopausal breast cancer risk. Breast Cancer Research and Treatment, 122, 199-210.
125. Pedreschi, F., Kaack, K., & Granby, K. (2004). Reduction of acrylamide formation in potato slices during frying. LWT - Food Science and Technology, 37, 679-685.
126. Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38, 1-9. (Pubitemid 39444461)
127. Pedreschi, F., Kaack, K., & Granby, K. (2006). Acrylamide content and color development in fried potato strips. Food Research International, 39, 40-46. (Pubitemid 41455492)
128. Pedreschi, F., Kaack, K., Granby, K., & Troncoso, E. (2007a). Acrylamide reduction under different pre-treatments in French fries. Journal of Food Engineering, 79, 1287-1294. (Pubitemid 44738222)
129. Pedreschi, F., Bustos, O., Mery, D., Moyano, P., Kaack, K., & Granby, K. (2007b). Color kinetics and acrylamide formation in NaCl soaked potato chips. Journal of Food Engineering, 79, 989-997. (Pubitemid 44601964)
130. Pedreschi, F., Leon, J., Mery, D., Moyano, P., Pedreschi, R., Kaack, K., et al. (2007c). Color development and acrylamide content of pre-dried potato chips. Journal of Food Engineering, 79, 786-793. (Pubitemid 44604477)
131. Pedreschi, F., Kaack, K., & Granby, K. (2008). The effect of asparaginase on acrylamide formation in French fries. Food Chemistry, 109, 386-392.
132. Pedreschi, F., Travisany, X., Reyes, C., Troncoso, E., & Pedreschi, R. (2009). Kinetics of extraction of reducing sugar during blanching of potato slices. Journal of Food Engineering, 91, 443-447.
133. Pedreschi, F., Granby, K., & Risum, J. (2010). Acrylamide mitigation in potato chips by using NaCl. Food and Bioprocess Technology, 3, 917-921.
134. Pedreschi, F., Mariotti, S., Granby, K., & Risum, J. (in press). Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching. LWT - Food Science and Technology
135. Pelucchi, C., Galeone, C., Levi, F., Negri, E., Franceschi, S., Talamini, R., et al. (2006). Dietary acrylamide and human cancer. International Journal of Cancer, 118, 467-471. (Pubitemid 41779088)
136. Reynolds, T. (2002). Acrylamide and cancer: Tunnel leak in Sweden prompted studies. Journal of the National Cancer Institute, 94, 876-878.
137. Rice, J. M. (2005). The carcinogenicity of acrylamide. Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 580, 3-20.
138. Roach, J. A. G., Andrzejewski, D., Gay, M. L., Nortrup, D., & Musser, S. M. (2003). Rugged LC-MS/MS survey analysis for acrylamide in foods. Journal of Agricultural and Food Chemistry, 51, 7547-7554.
139. Rommens, C. M., Ye, J., Richael, C., & Swords, K. (2006). Improving potato storage and processing characteristics through all-native DNA transformation. Journal of Agricultural and Food Chemistry, 54, 9882-9887. (Pubitemid 46158984)
140. Rommens, C. M., Yan, H., Swords, K., Richael, C., & Ye, J. S. (2008). Low-acrylamide French fries and potato chips. Plant Biotechnology Journal, 6, 843-853.
141. Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., & Törnqvist, M. (2003). Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry, 51, 7012-7018.
142. Sanny, M., Luning, P. A., Marcelis, W. J., Jinap, S., & van Boekel, M. A. J. S. (2010). Impact of control behaviour on unacceptable variation in acrylamide in French fries. Trends in Food Science and Technology, 21, 256-267.
143. Schouten, L. J., Hogervorst, J. G. F., Konings, E. J. M., Goldbohm, R. A., & van den Brandt, P. A. (2009). Dietary acrylamide intake and the risk of head-neck and thyroid cancers: Results from the Netherlands cohort study. American Journal of Epidemiology, 170, 873-884.
144. Seal, C. J., de Mul, A., Eisenbrand, G., Haverkort, A. J., Franke, K., Lalljie, S. P. D. et al. (2008). Risk-benefit considerations of mitigation measures on acrylamide content of foods - A case study on potatoes, cereals and coffee. British Journal of Nutrition, 99, S1-+.
145. Serpen, A., & Gokmen, V. (2009). Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. Journal of Food Composition and Analysis, 22, 589-595.
146. Shipp, A., Lawrence, G., Gentry, R., McDonald, T., Bartow, H., Bounds, J., et al. (2006). Acrylamide: Review of toxicity data and dose-response analyses for cancer and noncancer effects. Critical Reviews in Toxicology, 36, 481-608. (Pubitemid 44396721)
147. Smith, C. J., Perfetti, T. R., Rumple, M. A., Rodgman, A., & Doolittle, D. J. (2000). "IARC Group 2A carcinogens" reported in cigarette mainstream smoke. Food and Chemical Toxicology, 38, 371-383. (Pubitemid 30155498)
148. Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., et al. (2002). Acrylamide from Maillard reaction products. Nature, 419, 449-450.
149. Stadler, R. H., & Scholz, G. (2004). Acrylamide: An update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews, 62, 449-467. (Pubitemid 39658303)
150. Stadler, R. H., Robert, F., Riediker, S., Varga, N., Davidek, T., Devaud, S., et al. (2004). In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agricultural and Food Chemistry, 52, 5550-5558.
151. Svensson, K., Abramsson, L., Becker, W., Glynn, A., Hellenäs, K. E., Lind, Y., et al. (2003). Dietary intake of acrylamide in Sweden. Food and Chemical Toxicology, 41, 1581-1586. (Pubitemid 37088113)
152. Swedish National Food Administration, (2002). Swedish National Food Administration: Analysis of Acrylamide in Food (http://www.slv.se/acrylamide).
153. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R. H., et al. (2004). A review of acrylamide: An industry perspective on research, analysis, formation and control. Critical Reviews in Food Science and Nutrition, 44, 323-347. (Pubitemid 39357990)
154. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2000). Acrylamide: A cooking carcinogen? Chemical Research in Toxicology, 13, 517-522. (Pubitemid 30416347)
155. Torres, M. D. A., & Parreño, W. C. (2009). Thermal processing and quality optimization. In J. Singh & L. Kaur (Eds.), Advances in potato chemistry and technology (First edition ed., pp. 163-219). Elsevier.
156. US 2005/0214411 A1, (2005). Methods for surpressing acrylamide formation and restoring browned color and flavor. United States.
157. US 2010/0080872 A1, (2010). Low acrylamide french fry and preparation process. United States.
158. Viklund, G., Mendoza, F., Sjöholm, I., & Skog, K. (2007). An experimental set-up for studying acrylamide formation in potato crisps. LWT - Food Science and Technology, 40, 1066-1071.
159. Viklund, G., Olsson, K., Sjoholm, I., & Skog, K. (2008). Variety and storage conditions affect the percursor content and amount of acrylamide in potato crisps. Journal of the Science of Food and Agriculture, 88, 305-312.
160. Viklund, G. A. I., Olsson, K. M., Sjoholm, I. M., & Skog, K. I. (2010). Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones. Journal of Food Composition and Analysis, 23, 194-198.
161. Whittaker, A., Marotti, I., Dinelli, G., Calamai, L., Romagnoli, S., Manzelli, M., et al. (2010). The influence of tuber mineral element composition as a function of geographical location on acrylamide formation in different Italian potato genotypes. Journal of the Science of Food and Agriculture, 90, 1968-1976.
162. Wilson, K., Rimm, E., Thompson, K., & Mucci, L. (2006). Dietary acrylamide and cancer risk in humans: A review. Journal für Verbraucherschutz und Lebensmittelsicherheit, 1, 19-27. (Pubitemid 44097574)
163. Wilson, K. M., Mucci, L. A., Cho, E., Hunter, D. J., Chen, W. Y., & Willett, W. C. (2009a). Dietary acrylamide intake and risk of premenopausal breast cancer. American Journal of Epidemiology, 169, 954-961.
164. Wilson, K. M., Balter, K., Adami, H. O., Gronberg, H., Vikstrom, A. C., Paulsson, B., et al. (2009b). Acrylamide exposure measured by food frequency questionnaire and hemoglobin adduct levels and prostate cancer risk in the Cancer of the Prostate in Sweden Study. International Journal of Cancer, 124, 2384-2390.
165. Wilson, K. M., Mucci, L. A., Rosner, B. A., & Willett, W. C. (2010). A prospective study on dietary acrylamide intake and the risk for breast, endometrial, and ovarian cancers. Cancer Epidemiology Biomarkers and Prevention, 19, 2503-2515.
166. Yasuhara, A., Tanaka, Y., Hengel, M., & Shibamoto, T. (2003). Gas chromatographic investigation of acrylamide formation in browning model systems. Journal of Agricultural and Food Chemistry, 51, 3999-4003.
167. Yaylayan, V. A., Wnorowski, A., & Locas, C. P. (2003). Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry, 51, 1753-1757.
168. Yaylayan, V. A., Locas, C. P., Wnorowski, A., & O'Brien, J. (2005). Mechanistic pathways of formation of acrylamide from different amino acids. In M. Friedman & D. Mottram (Eds.), Chemistry and safety of acrylamide in food (561 ed., pp. 191-203). New York: Springer.
169. Zamora, R., & Hidalgo, F. J. (2008). Contribution of lipid oxidation products to acrylamide formation in model systems. Journal of Agricultural and Food Chemistry, 56, 6075-6080.
170. Zamora, R., Delgado, R. M., & Hidalgo, F. J. (2009). Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems. Molecular Nutrition and Food Research, 53, 1512-1520.
171. Zeng, X. H., Cheng, K. W., Du, Y. G., Kong, R., Lo, C., Chu, I. K., et al. (2010). Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chemistry, 121, 424-428.
172. Zhang, Y., Chen, J., Zhang, X., Wu, X., & Zhang, Y. (2007). Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. Journal of Agricultural and Food Chemistry, 55, 523-528. (Pubitemid 46586341)
173. Zhu, F., Cai, Y. Z., Ke, J. X., & Corke, H. (2009). Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD. Journal of the Science of Food and Agriculture, 89, 1674-1681.
174. Zhu, F., Cai, Y. Z., Ke, J., & Corke, H. (2010). Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation. Journal of the Science of Food and Agriculture, 90, 2254-2262.
175. Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., et al. (2003). Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51, 4782-4787.