Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/799 |
| _version_ | 1827714866981371904 |
|---|---|
| author | Marta Mesias Cristina Delgado-Andrade Francisco J. Morales |
| author_facet | Marta Mesias Cristina Delgado-Andrade Francisco J. Morales |
| author_sort | Marta Mesias |
| collection | DOAJ |
| description | A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting. |
| first_indexed | 2024-03-10T19:06:32Z |
| format | Article |
| id | doaj.art-d7f0ff2b674c47f29d0f8aef7001c91c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:06:32Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d7f0ff2b674c47f29d0f8aef7001c91c2023-11-20T04:09:26ZengMDPI AGFoods2304-81582020-06-019679910.3390/foods9060799Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?Marta Mesias0Cristina Delgado-Andrade1Francisco J. Morales2Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, SpainA survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.https://www.mdpi.com/2304-8158/9/6/799consumersdomestic habitsfrench friesfrying habitshouseholdsoil |
| spellingShingle | Marta Mesias Cristina Delgado-Andrade Francisco J. Morales Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? Foods consumers domestic habits french fries frying habits households oil |
| title | Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? |
| title_full | Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? |
| title_fullStr | Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? |
| title_full_unstemmed | Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? |
| title_short | Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? |
| title_sort | are household potato frying habits suitable for preventing acrylamide exposure |
| topic | consumers domestic habits french fries frying habits households oil |
| url | https://www.mdpi.com/2304-8158/9/6/799 |
| work_keys_str_mv | AT martamesias arehouseholdpotatofryinghabitssuitableforpreventingacrylamideexposure AT cristinadelgadoandrade arehouseholdpotatofryinghabitssuitableforpreventingacrylamideexposure AT franciscojmorales arehouseholdpotatofryinghabitssuitableforpreventingacrylamideexposure |