An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Genetic and Agronomic Approaches to Reducing Acrylamide Formation in Foods Derived from Potato and Cereal

Institutions
Rothamstead Research
Start date
2004
End date
2007
Objective
The aim of this project is to use genetic and agronomic methods to modify the levels of asparagine, amino acids in general, the ratio of asparagine to other amino acids and sugars in potato tubers and cereal grain. Acrylamide formation in the different tuber and grain material on heating will be analysed.

The objectives of the project are:
to show that reduced asparagine and sugar levels in tubers and grain will lead to reduced acrylamide formation during processing and to develop target levels that will enable the reduction of acrylamide while not compromising flavour and colour
to identify strategies for plant breeders and producers to help achieve the Food Standards Agency's goal of reducing acrylamide levels in foods
to determine whether farmers should be advised to supply sulphur-containing fertiliser to potato and cereal crops to reduce the accumulation of free asparagine

More information
Acrylamide is a process contaminant that is formed in starch-rich foods, which have undergone cooking or processing at a high temperature. These foods include crisps, chips, bread and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people's health. It is formed by the reaction between naturally occurring asparagine and sugars during high temperature processing of foods.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
C03042
Categories
Chemical Contaminants
Heavy Metals
Food Preparation and Handling
Commodities
Produce