Trends in the acrylamide content of potato products in Poland in the years 2004-2020

This study aimed to analyse the acrylamide content of potato products tested as part of nationwide monitoring studies in 2004-2020, and to assess trends in the changes in the compound level over 17 years. The analysis of trends in the acrylamide content of individual potato product categories was carried out using the non-parametric Kruskal-Wallis rank-sum test, assuming the significance of differences at p < 0.05. The highest median, statistically significant (p < 0.001), acrylamide content was found in potato crisps (388 & mu;g/kg), followed by French fries sampled from bars and restaurants (272 & mu;g/kg) as well as French fries prepared from pre-fried frozen semi-finished products (172 & mu;g/kg). A significant (p < 0.01) downward trend in the acrylamide content was found in all three potato product categories tested. The result analysis showed that, during the applicability period (2011-2020) of legislation relating to indicative value/benchmark levels, the aforementioned values were exceeded in single samples only, which represented less than 2.5% of all samples tested. In all three potato product categories, a significant (p < 0.0001) downward trend of acrylamide content in potato products was observed over the 17 years studied. Both potato product manufacturers and legislators should take more effective measures to further reduce the acrylamide content in food. Given the adverse effects of acrylamide on human health, reducing its levels in food should be a priority in risk management.

Automated summary

This study analysed the acrylamide content in potato products from nationwide monitoring studies conducted between 2004 and 2020, and found a significant downward trend in acrylamide level over 17 years. Potato crisps had the highest acrylamide content, followed by French fries from bars and restaurants, and pre-fried frozen semi-finished products. The study also highlighted the need for both potato product manufacturers and lawmakers to take effective measures to reduce acrylamide in food.