The Need for Re-Evaluating the Potato Chips Production Process in Iranian Factories to Minimize the Acrylamide Level: A Health Policy Brief

Abstract

Background: Acrylamide (AA), a potential carcinogen in high-temperature processed foods like potato chips, raises significant health concerns. Studies have shown that exposure to AA is related to cancer and neurological disorders. Objectives: This research aimed to present a "health policy brief" for policymakers and healthcare authorities in Iran about the criticality of reassessing potato chip manufacturing processes to reduce AA levels and ensure consumer safety. Methods: Relevant studies were reviewed from various databases to support our arguments. Results: Studies conducted in Iran have indicated a high AA concentration in Iranian potato chips, with a concerning risk index for children, necessitating stricter regulations and production process modifications. Conclusions: Modifications like temperature control, pre-treatment methods, alternative frying media, and consumer awareness campaigns to minimize AA formation and promote public health were proposed. These items, coupled with research on asparagine reduction in potatoes grown in Iran, can help establish Iran as a leader in producing safer potato chips.