Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

Area of Science:

• Food Chemistry
• Food Safety
• Analytical Chemistry

Background:

• Acrylamide is a food processing contaminant found in various foods, including potato crisps.
• Regulatory bodies have established benchmark levels for acrylamide to mitigate health risks.
• Long-term monitoring of acrylamide levels in potato crisps is crucial for assessing risk reduction strategies.

Purpose of the Study:

• To analyze trends in acrylamide levels in potato crisps using extensive datasets.
• To evaluate the effectiveness of risk management measures in reducing acrylamide content.
• To identify factors influencing acrylamide levels, such as seasonality and product type.

Main Methods:

• Analysis of European Snacks Association (ESA) data (99,704 observations, 2002-2019) and European Food Safety Authority (EFSA) data (2,124 observations, 2011-2018).
• Statistical analysis of mean and quantile levels of acrylamide.
• Investigation of the proportion of samples exceeding the 750 ng g^-1 benchmark level.
• Exploration of the impact of seasonality, crisp type, and geographical origin on acrylamide levels.

Main Results:

• Acrylamide levels in potato crisps showed a 54% reduction since 2002, with the lowest mean recorded in 2018 (353 ± 2.7 ng g^-1).
• Mean acrylamide levels have plateaued since 2011, though 90th quantiles fell below the 750 ng g^-1 benchmark from 2017-2019.
• The proportion of samples exceeding 750 ng g^-1 decreased from over 40% in 2002 to 7.75% in 2019.
• Seasonality (highest levels Nov-May) and geographical origin (improvements in East/North Europe) were significant factors.

Conclusions:

• Significant progress has been made in reducing the occurrence of very high acrylamide levels in potato crisps.
• Mean acrylamide levels appear to have stabilized since 2011 and may not be substantially reducible below current levels.
• Consistent adherence below the 750 ng g^-1 benchmark for all samples remains a challenge, influenced by geographical and seasonal factors.