ArticleFood chemistry2017
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Article in Food chemistry, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed, 120 citations in OpenAlex.
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Effects of dietary acrylamide on kidney and liver health: Molecular mechanisms and pharmacological implications.Toxicology reports · 2025Review
- The Protective Effect of Taurine and Curcumin on Autophagy-Related Genes in the Oocytes of the Mouse Treated with Acrylamide.Iranian journal of medical sciences · 2025Article
- Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes.Journal of food science · 2025Article
- Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips.Journal of food science and technology · 2023Article
- Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Foods (Basel, Switzerland) · 2023Article
- Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.Frontiers in nutrition · 2022Article
- Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion.Current research in food science · 2022Review
- Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives.Microorganisms · 2021Review
- Acrylamide Contents of Local Snacks in Singapore.Frontiers in nutrition · 2021Article
- Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population.BMC chemistry · 2020Article
- Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato (Solanum tuberosum L.).Scientific reports · 2020Article
- Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation.Foods (Basel, Switzerland) · 2020Article
- Acrylamide in food: Progress in and prospects for genetic and agronomic solutions.The Annals of applied biology · 2019Article
- Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties.Food chemistry · 2018Article
- Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder.Frontiers in nutrition · 2018Review
- Assuring Potato Tuber Quality during Storage: A Future Perspective.Frontiers in plant science · 2017Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p<0.003, F-test), reducing sugars and total sugars (p<0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257±0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.