[Acrylamide in potato crisps and snack foods produced in the autonomous Community of Valencia [Spain]].
OBJECTIVE
To evaluate acrylamide content in potato crisps and snack foods produced in the Valencian Community and to compare the results with those published by the main food safety organizations.


METHODS
Twenty-four samples of potato crisps and 15 samples of snack foods were analyzed. The results were compared with those from the Food and Drug Administration and the European Food Safety Authority.


RESULTS
The mean (SD) acrylamide level in the Valencian Community was 916 (656) microg/kg in potato crisps and 262 (346) microg/kg in snack foods. Significant differences were found in the 3 populations compared. Acrylamide levels in potato crisps in the Valencian Community were the highest.


CONCLUSIONS
There was wide variation in acrylamide content for the same type of product. Further investigation into methods of sampling and analysis and steps to reduce acrylamide levels are required.
Zubeldia Lauzurica
Lourdes
L
Area de Seguridad Alimentaria, Dirección General de Salud Pública, Conselleria de Sanitat, Generalitat Valenciana, Valencia, España. zubeldia_lou@gva.es
Gomar Fayos
Josefa
J
D020106:Acrylamide / Q000032:analysis*; D005504:Food Analysis; D011198:Solanum tuberosum / Q000737:chemistry*; D013030:Spain
D020106:Acrylamide