Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

ABSTRACT: 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. F

SUBMITTER: Mesias M 

PROVIDER: S-EPMC7353624 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature