ACRYLAMIDE FORMATION IN ALIMENTS DEPENDING ON POTATOE VARIETIES AND CULINARY PROCESSES. A COMPARATIVE STUDY.
ANCA IRINA BURLACU, PATRICIA FITTERMAN, RODICA CUCIUREANU
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Abstract:
Acrylamide (AA), a chemical compound known since the end of XIXth century for its neurotoxic and carcinogenic effects, was found in fried, roasted, baked and grilled food by the Swedish researchers in 2002. Consequently, carcinogenic action has been reconfirmed by experimental researches on laboratory animals and by epidemiologic studies. Furthermore, acrylamide was found to be genotoxic, a reproductive and developmental toxic agent. The national priority for alimentary security enforces the intensification of researches on decreasing health risks caused by ingestion of qualitative inadequate food. Therefore, the presence of acrylamide in aliments may be an important risk factor for cancer and also a great concern for authorities. Until now, unitary and systematic researches regarding the presence of acrylamide in aliments haven’t been conducted in Romania. This paper reveals comparative results regarding the acrylamide content in different varieties of potatoes after different culinary processes.
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