Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries

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• 作者：M. Mesí ; as ; ^{mmesias@ictan.csic.es} ; F. Holgado ; G. Má ; rquez-Ruiz ; F.J. Morales
• 关键词：French fries ; Potatoes ; Deep-frying ; Acrylamide ; Exposure ; Consumers
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1407-1414
• 全文大小：468 K
• 卷排序：73

文摘

French fries were prepared from stored potatoes acquired in Spanish food retailers. Acrylamide content ranged from 25 to 2787 μg/kg in the period February–April. Selection of the potatoes by consumers impacts the exposure to acrylamide. Exposure to acrylamide from French fries ranged between 7.0 and 153 μg/person/day. Food establishments can contribute to mitigate exposure of consumers to acrylamide.