Mitigation of acrylamide: a multidisciplinary approach to an industry problem

Authors: McCue, Kent

Submitted to: American Journal of Potato Research
Publication Type: Proceedings
Publication Acceptance Date: 4/10/2018
Publication Date: 4/23/2018
Citation: Mc Cue, K.F. 2018. Mitigation of acrylamide: a multidisciplinary approach to an industry problem. American Journal of Potato Research. 95:338-339. https://doi.org/10.1007/s12230-018-9661-1.
DOI: https://doi.org/10.1007/s12230-018-9661-1

Interpretive Summary: A symposium on the mitigation of acrylamide in potato products marked the opening scientific session at the 99th annual meeting of The Potato Association of American in Portland, ME on July 20, 2015. Acrylamide is an undesirable compound that can accumulate in potato and other food products when baked or fried at high temperatures. There are currently no official guidelines for the level of acrylamide that is safe in food. However, to ensure the safest food supply, efforts to minimize the potential for acrylamide in potatoes and its formation in processed products is an integral part of all potato breeding and evaluation programs. The symposium was divided into 4 sections. The first was a presentation on the impact of agronomic and storage practices on acrylamide in processed potatoes. The second described the successes in traditional breeding programs at minimizing the acrylamide potential in new varieties. The third was a summary of the progress and success of the concluding 5-year Specialty Crops Research Initiative acrylamide project. The fourth section was a round table discussion between the presenters and the audience on the future direction of research and the continued national collaboration of breeders and their programs to maintain low acrylamide potential in potatoes and low levels in processed potato products.

Technical Abstract: A symposium on the mitigation of acrylamide in potato products marked the opening scientific session at the 99th annual meeting of The Potato Association of American in Portland, ME on July 20, 2015. Acrylamide is an undesirable compound that can accumulate in potato and other food products when baked or fried at high temperatures. There are currently no official guidelines for the level of acrylamide that is safe in food. However, to ensure the safest food supply, efforts to minimize the potential for acrylamide in potatoes and its formation in processed products is an integral part of all potato breeding and evaluation programs. The symposium was divided into 4 sections. The first was a presentation on the impact of agronomic and storage practices on acrylamide in processed potatoes. The second described the successes in traditional breeding programs at minimizing the acrylamide potential in new varieties. The third was a summary of the progress and success of the concluding 5-year Specialty Crops Research Initiative acrylamide project. The fourth section was a round table discussion between the presenters and the audience on the future direction of research and the continued national collaboration of breeders and their programs to maintain low acrylamide potential in potatoes and low levels in processed potato products.