Abstract
Food safety of potato processed in the aspect of acrylamide risk
Highlights
Potato prices are not sustained by policies, and have a tendency to alter in response to production
When potato is oil fried acrylamide is formed, which is a potential hazardous health compound that occurs during the preparation and/or processing, previous studies have shown no carcinogenic effects in humans, acrylamide is still a neurotoxin
A lucrative potato chips trade is about more than supply and demand
Summary
Potato prices are not sustained by policies, and have a tendency to alter in response to production. French fries and potato chips consumption has associated cancer risk, as they are from fried/baked potatoes.[18,19] Subjecting foods to high temperatures during processes such as: frying could give rise to the formation of acrylamide, a chemical that is carcinogenic to humans and animals are neurotoxic to humans, with a double risk for pancreatic cancer, is predominantly linked to food.[20,21] (Table 1).
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