Effect of Consumer Food Preparation on Acrylamide

FormationLauren Jackson, Ph.D.U.S. Food and Drug Administration

Center for Food Safety and Applied NutritionNational Center for Food Safety & Technology

Summit-Argo, IL

IAFP Latin America Symposium on Food Safety

Campinas, BrazilMay 27, 2008

National Center for Food Safety and Technology (NCFST)

Unique research consortium composed of scientists from academia, the FDA, and food-related industries  Conduct research promoting the safety of the U.S. food supply Conduct research needed to answer regulatory questions

related to food safety

Areas of expertise Microbiology Allergens Chemical Contaminants/Constituents Food Packaging Food Processing Novel Preservation Technologies Non-Traditional Contaminants (CT) Nutrition

Background Neurotoxin and potential human

carcinogen JECFA concluded that acrylamide may

be a human health concern based on Margin of Exposure (MOE)

First report, Sweden, April 2002 Found in a wide range of foods,

including dietary staples• Potato products• Breakfast cereal• Coffee• Bakery products• Snack foods

Formed through traditional cooking methods (temperatures >120ºC)

0.820.011Corn Snacks

0.800.015Soft Bread

0.760.016Chili con Carne

0.590.026Cookies

0.690.018Pies and Cakes

0.730.017Crackers

0.650.023Toast

0.530.028Brewed Coffee

0.470.041B. Cereal

0.380.046Potato Chips

0.270.051French Fries (O)

0.160.070French Fries (R)

Cumulative Percentile

Mean AA intake

(µg/kgbw-day)Food

0.820.011Corn Snacks

0.800.015Soft Bread

0.760.016Chili con Carne

0.590.026Cookies

0.690.018Pies and Cakes

0.730.017Crackers

0.650.023Toast

0.530.028Brewed Coffee

0.470.041B. Cereal

0.380.046Potato Chips

0.270.051French Fries (O)

0.160.070French Fries (R)

Cumulative Percentile

Mean AA intake

(µg/kgbw-day)Food

Top 12 Foods by Mean Acrylamide Intake

Background

Formed from asparagine and reducing sugars via Maillard reaction

Found in industrially processed food, home-prepared food, and in foods prepared in food-service/restaurant operations

Exposure from home-prepared foods- not known• Countries/regions differ in

food choices and cooking methods

• Cultural/ethic factors

Acrylamide Research at NCFST

Acrylamide Content of Home-Prepared Foods

Objectives: Measure the acrylamide content of

home-prepared/finished foods Examine the effects of cooking

conditions on acrylamide formation Assess the role of ingredient variation

on acrylamide content Evaluate in-home acrylamide

mitigation strategies

Mitigation Possibilities:

AgronomicalProcessing/cooking

Cooking conditions Control of surface browning Pretreatments Fermentation

Recipe/food compositionFinal preparation/storage

The Challenge:

Product dependent Retain sensory properties

FlavorColorTexture

Safety

Agronomical Factors

Reducing sugars are important determinant of acrylamide formation in potato products; Asn important for cereal products

Use cultivars of potatoes that have low levels of reducing sugars

Control storage of raw materials (esp. potatoes)

From Amrein et al. (2003)

Klondike Rose

y = 0.0745x + 198.61

R2 = 0.9215

0

200

400

600

800

1000

1200

1400

0 2500 5000 7500 10000 12500 15000 17500

glucose + fructose (mg/kg)

mic

rog

ram

s

ac

ryla

mid

e/k

g

Potato Storage Conditions Two cultivars of potatoes

• Russet• Klondike Rose

Storage Conditions• Room temperature (22-

26oC)• Refrigerated storage (6-

8oC)• 0 to 4 weeks

Prepared French fries from stored potatoes• 180oC, 3 min• Corn oil

Acrylamide levels greatest in French fries made from refrigerated potatoes

Klondike Rose

0200400600800

100012001400

Day 0 Day 1 Day 7 Day14

Day21

Day28

Room Temperature (22-26 C)Refrigerated Storage (6-8 C)

mic

rog

ram

s a

cry

lam

ide/k

g

Potato Products- Effects of Cooking Conditions

Examined effects frying, baking or broiling conditions (time and/or temperature) on acrylamide formation

Used cooking conditions suggested by manufacturer of French fry product

Examined the effects of oil type and age on acrylamide formation in deep fried French fries

Effects of Frying Conditions on Acrylamide Formation

Acrylamide levels increased with frying time and temperature.

At higher frying temperatures, acrylamide levels increased rapidly at the end of the frying run

Better control of cooking process if fry at lower temperatures/longer times

Oil type and age had no effect on acrylamide levels

0

500

1000

1500

2000

2500

0 2 4 6 8 10

Frying time (min)

150

160

170

180

185

190

mic

rog

ram

s a

cry

lam

ide/k

g

639700 662 658 625 627 596

0100200300400500600700800900

Canola Oil Corn Oil Peanut Oil Crisco Oil SafflowerOil

Olive Oil Virgin OliveOil

Oil type

µg

acr

ylam

ide/

kg

Baked at 232ºC for 16-24 min

Broiled at 260ºC for 10-26 min

AA Levels increased with cooking time

Surface temperatures reached >175ºC in baked French fries

Levels of AA in baked or broiled French fries < AA levels in deep fried French fries

Surface Temperature of Baked French Fries

198 216346

517

725

0

100

200

300

400

500

600

700

800

900

1000

16 18 20 22 24

Baking Time (minutes)

Ac

ryla

mid

e c

on

ce

ntr

ati

on

(m

icro

gra

ms

/kg

)

Std. Dev.

Acrylamide

Effects of Baking/Broiling Time on Acrylamide Formation

Effect of Microwaving vs. Baking

Baked vs. microwaved whole potatoes

Russet and Yukon Gold potatoes

Baked/microwaved potatoes until internal temperature reached ~100ºC

Measured acrylamide levels in potatoes by LC-MS

Potato Cooking Method

Acrylamide content

Yukon Gold

Oven bake 22 ± 5

Yukon Gold

Microwave n.d.

Russet Oven bake 68 ± 23

Russet Microwave n.d.

Acrylamide Formation in Baked Goods

66 µg/kg 54 µg/kg

76 µg/kg140 µg/kg

178 µg/kg

99 µg/kg 134 µg/kg

193 µg/kg 232 µg/kg

301 µg/kg

Peanut Butter Cookies

Chocolate Chip Cookies

Most acrylamide found in crust

Acrylamide levels increases with baking time and temperature

Control of acrylamide- reduce surface browning

Fermentation vs chemical leavening

CONTROL OF SURFACE BROWNING

POTATO PRODUCTS Acrylamide levels

increased with degree of browning

Brown color as measured by “L” and “a” values correlated highly with acrylamide levels

Same acrylamide levels found in French fries with similar degree of browning (fried French fries)

45 µg/kg 76 µg/kg 262 µg/kg

516 µg/kg 866 µg/kg 1512 µg/kg

R2 = 0.8551

10

100

1000

10000

45 55 65 75

"L" value

mic

rog

ram

s ac

ryla

mid

e/kg

F

ren

ch f

ries R2 = 0.8558

10

100

1000

10000

5 10 15 20

"a" value

mic

rog

ram

s a

cry

lam

ide

/kg

F

ren

ch

fri

es

Degree of Surface Browning and Acrylamide Levels in Toasted Bread

POTATO BREAD

210 µg/kg 220 µg/kg 360 µg/kg 610 µg/kg

Effect of Degree of Toasting on Acrylamide Levels

0

100

200

300

400

500

600

700

Untoasted Light Medium Dark

Degree of doneness

Mic

rogr

ams

acry

lam

ide/

kg

brea

d (w

et w

eigh

t)

Wonder WhiteButternut WhiteBrownberry WheatSara Lee WheatHomepride PotatoBrownberry PotatoBeefsteak RyeRosens RyeNature's Cupboard 15 grainThomas' English Muffin

Scraping Toast to Removed Browned Surface

91

483

1972

181

0

500

1000

1500

2000

2500

Untoasted Dark Toasted ToastScrapings

Toast withoutScrapings

Mic

rog

ram

s ac

ryla

mid

e/kg

Processing Pretreatments:Washing/Blanching

0200

400600

8001000

12001400

16001800

Contro

l (no

ne)

Wat

er ri

nse

15 m

in w

ater

soak

30 m

in w

ater

soak

Salt w

ater

rins

e

15 m

in s

alt w

ater

soak

30 m

in s

alt w

ater

soak

vin

egar

rinse

15 m

in v

ineg

ar s

oak

30 m

in v

ineg

ar s

oak

15 m

in v

ineg

ar s

oak +

wat

er ri

nse

15 m

in le

mon

juic

e so

ak

Treatment

mic

rog

ram

s a

cry

lam

ide

/kg

Standard Deviation

Acrylamide level (micrograms/kg)

A

BBC

BC BCBC

CDBC

BCD

BC BC

Effect of Frying to Same Surface Color

Russet potato slices Treatments

• Control• Soaked in water for 15 min

Fried in 180oC corn oil• Control- 4 min• Soaked- 5 min, 20 sec

Fried to same surface color- matched “L” value with Hunter Colorimeter

0

100

200

300

400

500

600

700

800

900

1000

Mic

rogr

ams

acry

lam

ide/

kg

Treatment

Control

Soaked in water

RECIPE/FOOD COMPOSITION

Choice of leavening agent (sodium vs. ammonium bicarbonate)

Sugar source pH Addition of amino

acids/proteins Asparaginase

Conclusions Mitigation possibilities are product dependent. Acrylamide level and degree of browning

increases with cooking/processing times and temperatures.

Degree of browning is a good indicator of acrylamide formation during cooking or processing in most foods.

Proper storage of potatoes before frying is essential for reducing acrylamide levels.

Acrylamide levels in fried and baked foods (potato- and cereal-based) can be minimized if cooked to golden or light brown in color.

Washing treatments are effective at reducing acrylamide levels in potato products, but only if products are subsequently cooked to golden or light brown color.

Removing darkened portions (scraping) of toast is effective at reducing acrylamide levels

Significant Findings

Sources of Information on Ways to Reduce Acrylamide Formation/Exposure

Consumer FDA:

Additional Information on Acrylamide, Diet, and Food Storage and Preparation http://www.cfsan.fda.gov/~dms/acryladv.html

JIFSAN Acrylamide Infonet http://www.acrylamide-food.org/ Health Canada:

Acrylamide- What you can do to reduce exposure http://www.hc-sc.gc.ca/ahc-asc/media/nr-cp/2005/2005_stmt-dec_acrylamide2_e.html

HEATOX: http://www.slv.se/templates/SLV_NewsPage.aspx?id=20723&epslanguage=EN-GB

Industry CIAA Toolbox

http://www.ciaa.be/documents/brochures/CIAA_Acrylamide_Toolbox_Oct2006.pdf Codex Committee on Food Additives and Contaminants (CCFAC): Draft Code of

Practice for Reduction of Acrylamide in Foodhttp://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/intactivit/cf02_08_e.pdf

HEATOX: http://www.slv.se/upload/heatox/documents/D62_final_project_leaflet_.pdf NORDACRYL:

http://www.matforsk.no/web/sampro.nsf/70455f22829e31ddc1256e47002be222/3f253eeaa596fb9ac125730500301d20?OpenDocument

Acknowledgements

Joseph Jablonski, Ph.D.; FDA/NCFST Gregory Fleischman, Ph.D.;

FDA/NCFST Steve Musser, Ph.D.; FDA Stuart Chirtel, Ph.D.; FDA Lauren Robin, Ph.D.; FDA Fadwa Al-Taher; IIT/NCFST Gerry Kellen, Kraft Foods Jonathan DeVries, General Mills David Lineback, Univ.

Maryland/JIFSAN (Retired)