Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

A - Papers appearing in refereed journals

Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G. 2021. Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. https://doi.org/10.1080/19440049.2020.1871083

AuthorsPowers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G.
Abstract

European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54% reduction since 2002. The 85th, 90th and 95th quantiles did show evidence of continued downward progress, the 90th quantile being lower than the 750 ng g-1 European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011-2018, was also analysed. The yearly means were higher than those of the ESA data, but showed a fall in average acrylamide from 715 ± 40.5 ng g-1 in 2015 to 505 ±28.5 ng g-1 in 2018, as well as steep falls in the 85th, 90th and 95th quantiles. Nevertheless, even the 85th quantile remained above the 750 ng g-1 Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g-1, from over 40 % in 2002 to 7.75 % in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g-1 acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.

KeywordsLC-MS/MS; GC-MS; Statistical analysis; Acrylamide; Potato; Snack products; Food safety; Processing contaminant
Year of Publication2021
JournalFood Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
Digital Object Identifier (DOI)https://doi.org/10.1080/19440049.2020.1871083
Web address (URL)https://www.tandfonline.com/doi/full/10.1080/19440049.2020.1871083
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
Publisher's version
Accepted author manuscript
Supplemental file
Output statusPublished
Publication dates
Print18 Mar 2021
Publication process dates
Accepted27 Dec 2020
PublisherTaylor & Francis
ISSN1944-0049

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