Abstract
Vegetable crisps are usually perceived to be a healthier alternative to potato crisps, though thermal treatment can generate harmfull contaminants such as monochloropropanediol and glycidol fatty acid esters (MCPDEs and GEs) or acrylamide in these products. This study is among the first to investigate MCPDE, GEs, and acrylamide in commercial potato, sweet potato, parsnip, beetroot, and carrot crisps. These contaminants were found in all crisp samples on the market. The novel alternative vegetable crisps (n = 16) showed substasntial higher concentrations than in traditional potato crisps (n = 29), e.g. beetroot crisps had 7 times higher amount of 3-MCPDEs (mean 212 μg/kg), while acrylamide was 8 times higher in carrot crisps (mean 2893 μg/kg) and ∼3−4 times higher in beetroot, parsnip and sweet potato crisps. All vegetable crisp had mean values of acrylamide higher than European Commission established benchmark level for potato crisps at 750 μg/kg. Consequently, risk assessment demonstrated concerning Margin of Exposure (MoE) values for acrylamide exposure via crisp consumption in all age groups from 4–75. On the other hand, no apparent health risk was observed for dietary intake of 3-MCPDEs or GEs in crisps.
Highlights
When foods undergo processing treatments such as heating, drying, preservation, smoking, etc., they can generate undesirable chemicals known as processing contaminants
This study aims to assess the occurrence and potential health risk of three classes of processing contaminants: monochloropropane diol fatty acid esters (MCPDEs), glycidyl fatty acid esters (GEs), and acrylamide in potato and vegetable crisps available on the market
The levels of the processing contaminants found in vegetable and potato crisps commercially available in Denmark could be found in Figs. 1 and 2
Summary
When foods undergo processing treatments such as heating, drying, preservation, smoking, etc., they can generate undesirable chemicals known as processing contaminants. Both MCPDEs and GEs are formed when lipids are heated at elevated tem peratures, albeit by different mechanisms (Cao et al, 2019; Cheng et al, 2016; Goh et al, 2019). Such formation is often observed during the refining of vegetable oils where the temperature can reach above 200 ◦C (Ermacora and Hrncirik, 2014). While no TDI value is available for GEs, EFSA recommended as low as possible exposure level (EFSA CONTAM Panel, 2016)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
