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

Khanh Hoang Nguyen,Arvid Fromberg,Lene Duedahl-Olesen,Tue Christensen,Kit Granby

Journal of Food Composition and Analysis（2022）

Cited 8|Views7

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Abstract

•2-/3-MCPDEs, GEs, and acrylamide were found in all potato and vegetable crisps.•Vegetable crisps showed much higher level of contaminants than potato ones.•Elevated amount of acrylamide in all vegetable crisps (average, > 750 μg/kg).•High concern for dietary exposure to acrylamide in crisps in all assessed age group.

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Key words

MCPD esters,Glycidyl esters,Acrylamide,Potato crisp,Vegetable crisp

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