Acrylamide – we have made great strides in reduction.
Since acrylamide was discovered in 2002, we have been working hard at reducing it with all means. And this has been successful! A first step was to find out how it occurs – and then reduce its occurrence by more than 50%! We want to keep this rate – and reduce it even further!
How does acrylamide occur? Acrylamide forms quite naturally when you heat carbohydrate-rich products such as potatoes or cereal products. The protein asparagine, which is also found in meat, plays a key role. Its occurrence also depends on the temperature and duration of the preparation. Another factor is the water content – apparently, the higher the water content, the less acrylamide is formed. Acrylamide occurs when you fry, deep-fry or barbecue – regardless of whether it is on a private household or on a large industry scale.
So is this a reason to go without potato chips? In general, the role played by potato chips in the intake of acrylamide is very small. Potato chips tend to represent a very small percentage of the average diet. Compared to the common daily consumption of bread and coffee, the enjoyment of potato chips contributes less than 5 % to the total acrylamide intake. Experts recommend: keep a balanced diet to stay healthy.