Dangerous vegetable chips: alarming levels of acrylamide
Crispy, spicy, delicious: Vegetable chips made from parsnips or carrots are very popular as an alternative to potato chips. However, the first Total Diet Study (TDS) as part of the BfR-MEAL study (meals for exposure assessment and analysis of food) by the Federal Institute for Risk Assessment (BfR) showed that the supposedly healthy chips contain an alarming amount of acrylamide. The substance is created when starchy foods are heated and is suspected of promoting cancer.
High acrylamide levels in vegetable chips
The comprehensive Total Diet study analysed 230 foods and found the highest average acrylamide levels in vegetable chips (1430 µg/kg). This was almost twice as high as the current EU guideline values for normal potato chips – namely 750 µg/kg. Potato pancakes (558 µg/kg) and fried potatoes (450 µg/kg) also had high levels.
The study also examined the influence of different cooking methods and browning levels (from 1 = light browning to 5 = very strong browning) on acrylamide formation. It was found that French fries prepared to a browning level of three or less exceeded the EU limits, regardless of the cooking method. The lowest acrylamide levels were found in fries baked in the oven and in sweet potatoes from the air fryer.
Popcorn and pretzel sticks are also affected
The BfR recommends paying attention to the degree of browning when cooking and “goldening” the food rather than charring it. Less browning can significantly reduce the formation of acrylamide . Consumers should also choose the method of preparation consciously in order to minimize their acrylamide intake.
In addition to vegetable chips, acrylamide was also detected in other foods such as popcorn (243 µg/kg), pretzel sticks (190 µg/kg) and dark chocolate (130 µg/kg). These results underline the need to screen a wide range of foods for acrylamide.
Formation of acrylamide
Acrylamide is mainly formed when starchy foods are heated through the so-called Maillard reaction. The substance is formed at temperatures as low as 120°C, and the concentration increases dramatically at temperatures above 170°C. Acrylamide is particularly dangerous because, together with its degradation product glycidamide, it is suspected of promoting cancer. Food manufacturers in the EU are therefore obliged to take measures to reduce the formation of acrylamide.
Conclusion
The findings from the Total Diet Study highlight the hidden health risks associated with some seemingly healthy snacks, including vegetable chips. As a leading health insurance provider in the UAE, we encourage our members and the wider community to be mindful of their food choices and preparation methods. Acrylamide formation, particularly in fried and roasted starchy foods, poses potential long-term health risks. Choosing healthier cooking methods and monitoring the browning of food can significantly reduce these risks.
In the UAE and Dubai, where the prevalence of chronic diseases such as cancer and cardiovascular conditions is increasing, dietary awareness plays a crucial role in preventive health strategies. By providing access to nutritional counselling and wellness programs, we aim to support our community in making informed decisions to protect their health.
For more information on how to adopt a healthier lifestyle and reduce your risk of dietary-related health issues, visit the UAE’s Ministry of Health and Prevention website or reach out to our team for personalized guidance.