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

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 mu g/kg), while acrylamide was 8 times higher in carrot crisps (mean 2893 mu g/kg) and similar to 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 mu g/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.

Automated summary

The study found that vegetable crisps contain higher levels of MCPDE, GEs, and acrylamide compared to traditional potato crisps, with acrylamide levels exceeding the European Commission's standard. There is a potential health risk for exposure to acrylamide through consumption of crisps in all age groups.