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vitamin b3 may inhibit the formation of acrylamide in french fries by over 50 per cent, according to a new study from china. in a model system, both vitamins b3 and b6 in the pyridoxine form were able to inhibit over 70 per cent of the formation of the carcinogen, suggest findings published in the journal food chemistry . “the effectiveness of vitamin b3 was eventually corroborated in fried potato strips, thus suggesting its great potential for application in food processing to decrease acrylamide formation,” wrote the authors, led by xiaohui zeng from the university of hong kong.

using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from belgium. according to a study published in the journal food chemistry , l-cysteine may reduce the concentration of acrylamide by more than 99 per cent. “selectively increasing the free amino acid pool to compete with asparagine for available carbonyls and/or to enhance the elimination of acrylamide has already been proposed as a possible mitigation mechanism for acrylamide generation,” explained lead author kristel de vleeschouwer from the leuven food science and nutrition research centre (lforce) at the catholic university of leuven.

tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the us. this would be equivalent to 182 micrograms for a 70 kg human as a tolerable daily intake (tdi) for carcinogenic levels. the tdi for neurotoxicity was found to be higher, at 40 micrograms per kg per day, or 2,800 micrograms per day for a 70 kg human.

extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen. addition of 35 milligrams of apple extract reduced the formation of acrylamide by over 35 per cent, while other fruit extracts failed to produce any benefits, according to findings in the journal of agricultural and food chemistry.

too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint polish-swedish study. according to findings published in the new issue of the american journal of clinical nutrition , consuming 160 grams of potato chips per day may increase levels of compounds linked to oxidative stress and inflammation, both of which may increase the risk of certain chronic disease.

a snapshot survey of process chemicals in food products sold in the uk has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the ciaa acrylamide toolbox will only really be seen in future surveys. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine.

purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.

health canada has recommended that acrylamide – a possible carcinogen found in french fries and potato chips – be included on the nation’s list of toxic substances. the chemical is produced when starchy foods are cooked at high temperatures, and is caused by a reaction, known as the maillard effect, between sugar and an amino acid called asparagine. it is this process which creates the brown color and tasty flavor of baked, fried and toasted foods.

the ciaa has included asparaginase in the new version of its acrylamide toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.