Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure

Khanh Hoang Nguyen*, Arvid Fromberg, Lene Duedahl-Olesen, Tue Christensen, Kit Granby

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Vegetable crisps are usually perceived to be a healthier alternative to potato crisps, though thermal treatment can generate harmfull contaminants such as monochloropropanediol and glycidol fatty acid esters (MCPDEs and GEs) or acrylamide in these products. This study is among the first to investigate MCPDE, GEs, and acrylamide in commercial potato, sweet potato, parsnip, beetroot, and carrot crisps. These contaminants were found in all crisp samples on the market. The novel alternative vegetable crisps (n = 16) showed substasntial higher concentrations than in traditional potato crisps (n = 29), e.g. beetroot crisps had 7 times higher amount of 3-MCPDEs (mean 212 µg/kg), while acrylamide was 8 times higher in carrot crisps (mean 2893 µg/kg) and ∼3-4 times higher in beetroot, parsnip and sweet potato crisps. All vegetable crisp had mean values of acrylamide higher than European Commission established benchmark level for potato crisps at 750 µg/kg. Consequently, risk assessment demonstrated concerning Margin of Exposure (MoE) values for acrylamide exposure via crisp consumption in all age groups from 4-75. On the other hand, no apparent health risk was observed for dietary intake of 3-MCPDEs or GEs in crisps.
Original languageEnglish
Article number104411
JournalJournal of Food Composition and Analysis
Volume108
Number of pages7
ISSN0889-1575
DOIs
Publication statusPublished - 2022

Keywords

  • MCPD esters
  • Glycidyl esters
  • Acrylamide
  • Potato crisp
  • Vegetable crisp

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