Acrylamide in French fries prepared at primary school canteens
- Mesías, Marta
- Delgado Andrade, Cristina
- Holgado, Francisca
- Morales, F. J.
DOIAbstract
Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ that account for up to half the total exposure to this contaminant. Acrylamide was measured in French fries prepared in 31 primary school canteens randomly recruited from different Spanish regions. The mean content was 329 μg kg−1 (from <20 to 4000 μg kg−1). French fries prepared from frozen par-fried potatoes reported a lower acrylamide content than those from fresh potatoes, 229 and 460 μg kg−1, respectively. Only 15.7% of samples were above the benchmark levels established by the EU Regulation 2017/2158 (500 μg kg−1). Significant differences were found according to the color of toasted (2274 μg kg−1), dark-golden (463 μg kg−1), golden (134 μg k...
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