Formation and mitigation of acrylamide in oven baked vegetable fries

Khanh Hoang Nguyen*, Rikke Holm Nielsen, Mohammad Amin Mohammadifar, Kit Granby

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner. High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min. Risk assessment via Margin of Exposures estimation showed that consumption of these fries might pose adverse health effects to consumers from toddlers to adults, especially when the fries were prepared at high temperatures above 175 °C and for a long time. Raw ingredient blanching and immersion in acetic acid prior to preparation have been proven to greatly reduce acrylamide formation, up to 99%. It is recommendable to apply these techniques either at industrial or domestic cooking scales to ensure minimal health risk from dietary exposure to acrylamide.
Original languageEnglish
Article number132764
JournalFood Chemistry
Publication statusAccepted/In press - 2022


  • Acrylamide
  • Vegetable fries
  • Processing contaminants
  • Food safety
  • Mitigation


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