PubMed | a Official Food Control Laboratory of the Canton of Zurich
Type: Journal Article | Journal: Food additives & contaminants. Part B, Surveillance | Year: 2016
Rsti, a fried potato product, is a large contributor to acrylamide exposure locally in Switzerland. A survey of 55 dishes prepared by 51 restaurants in the city of Zurich showed that the average rsti contained 702g/kg acrylamide. By analysing the content of reducing sugars in the potatoes used for frying, it is shown that with simple measures, the exposure to acrylamide could easily be reduced by factor 2 or more, while even improving the culinary experience. Though rsti is a typical dish in the German-speaking areas in Switzerland, the result may be of general interest for fried potato products which are popular in large areas of Central Europe.