Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment

The type of processing applied can affect the acrylamide (AA) levels in the final product. Thus, this study aims to evaluate the effect of cooking methods on AA levels in potatoes and the risk associated with their intake in a realistic, non-standardized scenario, examining the impact on human health through a deterministic approach. Potatoes were collected from food service establishments and arranged for shape, cooking tools, and pre-treatment. AA was measured by gas chromatography-mass spectrometer (GC-MS) following matrix-solid phases extraction and bromination steps. The impact on human health was estimated through a deterministic approach based on margin of exposure (MOE). Results indicated statistically higher levels of AA in deep-fried potatoes (293 ± 69 µg/kg) than in baked potatoes (112 ± 29 µg/kg) and) in air-fried potatoes (32 ± 11 µg/kg). Furthermore, AA increased in potatoes fried in peanut oil compared to those in sunflower oil, and in pre-treated French fries than in chips fried in the same type of oil. Carcinogenic risk emerged for consumers, except for those consuming standard portions of air-fried potatoes. Overall, this study provides data supporting mitigation measures for AA and related health concerns. • French fries cooked by the deep-fryers with peanut oil had the highest AA levels. • Air-fryer cooking reduced the levels of AA in processed potatoes. • Processed potatoes did not exceed the European reference level. • Potential risks emerged mainly in consumers of deep-fried and baked potatoes.