Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Food Chem. 2018 Sep 15;260:44-52. doi: 10.1016/j.foodchem.2018.03.140. Epub 2018 Mar 30.
An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.
在 73 个西班牙家庭中进行了一项观察性的横断面试点研究，以评估消费者行为对应用单阶段炸法从新鲜土豆制备法式炸薯条过程中丙烯酰胺形成的影响。45.2%的样本中的丙烯酰胺浓度高于法式炸薯条的基准水平（500μg/kg）。6.9%的样本超过 2000μg/kg，第 95 百分位数为 2028μg/kg。中位数和平均值明显高于 EFSA 对此类食品的报告，表明人群对丙烯酰胺的总暴露可能被低估。在这种烹饪实践的随机情景中，还原糖和天冬酰胺的含量并不能解释丙烯酰胺的水平。然而，油炸土豆的色度参数 a 是一种强大的工具，可以根据丙烯酰胺基准水平对样本进行分类，而不管土豆的农艺特性或消费者行为如何。
