Acrylamide in Processed Potato Products

Trace amounts of acrylamide are present in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction; this reaction typically occurs during frying and baking of food products. Processed potato products, including fries and chips, are relatively high in acrylamide compared with other foods and contribute substantially to dietary acrylamide. Acrylamide content in potato products is strongly affected by processing conditions, potato variety, field management, environmental conditions during tuber growth, and tuber storage conditions. Numerous approaches have been described that could potentially reduce the acrylamide content of potato products, but many influence finished product sensory attributes and may be difficult to implement. Health concerns related to acrylamide in food center on its role as a potential carcinogen. Research using feeding studies with rodent models and epidemiological studies with humans are ongoing and are likely to provide future guidance for acceptable amounts of acrylamide in food.