a Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , Ontario , Canada.
Crit Rev Food Sci Nutr. 2016;56(5):711-21. doi: 10.1080/10408398.2012.724479.
Potato is an economically important staple crop prevailing all across the world with successful large-scale production, consumption, and affordability with easy availability in the open market. Potatoes provide basic nutrients such as-carbohydrates, dietary fiber (skin), several vitamins, and minerals (e.g., potassium, magnesium, iron). On occasion exposures to raw and cooked potatoes impart allergic reactions. Dietary intake of potatoes, especially colored potatoes, play an important role in the production of antioxidant defense system by providing essential nutrient antioxidants, such as vitamins, β-carotene, polyphenols, and minerals. This may help lower the incidence of wide range of chronic and acute disease processes (like hypertension, heart diseases, cancer, neurodegenerative, and other diseases). However, retention of nutrients in potatoes is affected by various cooking and processing methods. Cooking at elevated temperature also produces acrylamide-a suspected carcinogen. Independent and/or collaborative studies have been conducted and reported on the various pathways leading to the formation of acrylamide in heat processed foods. This article reviews the latest research on potato production, consumption, nature of phytochemicals and their health benefits, and allergic reactions to children. Also included is the discovery of acrylamide in processed starch-rich foods including potatoes, mechanism of formation, detection methodologies, and mitigation steps to reduce acrylamide content in food.
土豆是一种在全世界广泛种植的经济重要主食作物，其大规模生产、消费和可负担性都取得了成功，在开放市场上也很容易买到。土豆提供了基本的营养物质，如碳水化合物、膳食纤维（皮）、多种维生素和矿物质（如钾、镁、铁）。偶尔接触生土豆和熟土豆会引起过敏反应。食用土豆，尤其是彩色土豆，通过提供必需的营养抗氧化剂，如维生素、β-胡萝卜素、多酚和矿物质，在抗氧化防御系统的产生中起着重要作用。这可能有助于降低各种慢性和急性疾病的发病率（如高血压、心脏病、癌症、神经退行性疾病和其他疾病）。然而，各种烹饪和加工方法会影响土豆中营养物质的保留。高温烹饪也会产生丙烯酰胺——一种可疑的致癌物质。已经进行了独立和/或合作研究，并报告了在热加工食品中形成丙烯酰胺的各种途径。本文综述了关于土豆生产、消费、植物化学物质性质及其对健康的益处以及儿童过敏反应的最新研究。还包括在富含淀粉的加工食品（包括土豆）中发现丙烯酰胺、形成机制、检测方法以及减少食品中丙烯酰胺含量的缓解措施。
