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Food Addit Contam Part B Surveill. 2016;9(1):21-6. doi: 10.1080/19393210.2015.1102974. Epub 2015 Nov 20.

Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland.

Author information

1
a Official Food Control Laboratory of the Canton of Zurich , Zurich , Switzerland.
2
b Belvoirpark School of Hotel Management Zurich , Zurich , Switzerland.

Abstract

Rösti, a fried potato product, is a large contributor to acrylamide exposure locally in Switzerland. A survey of 55 dishes prepared by 51 restaurants in the city of Zurich showed that the average rösti contained 702 µg/kg acrylamide. By analysing the content of reducing sugars in the potatoes used for frying, it is shown that with simple measures, the exposure to acrylamide could easily be reduced by factor 2 or more, while even improving the culinary experience. Though rösti is a typical dish in the German-speaking areas in Switzerland, the result may be of general interest for fried potato products which are popular in large areas of Central Europe.

KEYWORDS:

Acrylamide; fried potatoes; hash browns; monitoring; reducing sugar; rösti

PMID:
26462849
DOI:
10.1080/19393210.2015.1102974
[Indexed for MEDLINE]

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