Acrylamide in Potato Products and its Mitigation

Table of Contents

1.0 INTRODUCTION

2.0 LITERATURE REVIEW
2.1 Historical Overview
2.2 Acrylamide Formation in Foods
2.2.1 Major Acrylamide Formation Pathway
2.2.2 Minor Acrylamide Formation Pathway
2.3 Potential Acrylamide Precursors in Foodstuffs
2.4 Range of Products Associated with Acrylamide
2.5 Effects of Acrylamide Consumption
2.6 Acrylamide in Potatoes
2.6.1 Formation of Acrylamide in Potatoes
2.6.2 Acrylamide Levels in Potato Products
2.7 Aspects Affecting Acrylamide Formation in Fried Potato Products

3.0 ACRYLAMIDE REGULATIONS
3.1 International Regulations
3.2 EU Regulations
3.3 Acceptable Acrylamide Levels in Saudi Arabia and the EU
3.4 ACRYLAMIDE RISK MANAGEMENT
3.4.1 Evolution of Acrylamide Risk Management
3.5 ACRYLAMIDE RISK ASSESSMENT
3.5.1 Hazard Identification
3.5.2 Hazard Characterization
3.6 EXPOSURE ASSESSMENT
3.6.1 Methods Used To Assess Human Dietary Acrylamide Intake
3.6.1.1 Food Frequency Questionnaire (FFQ) Method
3.6.1.2 Databases
3.7 ACRYLAMIDE MITIGATION IN POTATO PRODUCTS
3.7.1 Acrylamide Mitigation Methods
3.7.1.1 Biological methods for Acrylamide mitigation in Potato products
3.7.1.2 Physical methods for Acrylamide Mitigation in Potato Product
3.7.1.3 Chemical Methods for Acrylamide Reduction in Potato Products
3.8 Industry and Consumer Based Guidelines
3.8.1 WHO/FAO acrylamide reduction Guidelines
3.8.2 US Draft Industry Guidelines
3.8.3 EU Guidelines on Acrylamide Reduction
3.8.4 Saudi Arabia mitigation Approaches

4.1 CONCLUSION
4.2 Recommendations

References
Appendix 1: Regulatory Documentation
Appendix 2: Amount of asparagine in cereals