Formation and mitigation of acrylamide in oven baked vegetable fries

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 mu g/kg for sweet potato baked at 190 & nbsp;C for 14 min, and 99 mu g/kg for carrot baked at 190 & nbsp;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 & nbsp;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.

Automated summary

Investigation into the formation of acrylamide in oven baked sweet potato and carrot fries found that high levels of acrylamide were present when prepared at high temperatures and for a long time. Consumption of these fries may pose health risks, and blanching and immersion in acetic acid before preparation can greatly reduce acrylamide formation.