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Effects of consumer food preparation on acrylamide formation.
Adv Exp Med Biol. 2005; 561:447-65.AE

Abstract

Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

Authors+Show Affiliations

U.S. Food and Drug Administration, National Center for Food Safety and Technology (NCFST), 6502 S. Archer Rd., Summit-Argo, IL 60501, USA. Lauren.Jackson@cfsan.fda.govNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16438318

Citation

Jackson, Lauren S., and Fadwa Al-Taher. "Effects of Consumer Food Preparation On Acrylamide Formation." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 447-65.
Jackson LS, Al-Taher F. Effects of consumer food preparation on acrylamide formation. Adv Exp Med Biol. 2005;561:447-65.
Jackson, L. S., & Al-Taher, F. (2005). Effects of consumer food preparation on acrylamide formation. Advances in Experimental Medicine and Biology, 561, 447-65.
Jackson LS, Al-Taher F. Effects of Consumer Food Preparation On Acrylamide Formation. Adv Exp Med Biol. 2005;561:447-65. PubMed PMID: 16438318.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of consumer food preparation on acrylamide formation. AU - Jackson,Lauren S, AU - Al-Taher,Fadwa, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 447 EP - 65 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438318/Effects_of_consumer_food_preparation_on_acrylamide_formation_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_34 DB - PRIME DP - Unbound Medicine ER -