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McCombie G.,Official Food Control Laboratory of the Canton of Zurich | Biedermann M.,Official Food Control Laboratory of the Canton of Zurich | Biedermann-Brem S.,Official Food Control Laboratory of the Canton of Zurich | Suter G.,Official Food Control Laboratory of the Canton of Zurich | Eicher A.,Official Food Control Laboratory of the Canton of Zurich
Food Additives and Contaminants: Part B Surveillance | Year: 2016

Rösti, 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 rösti contained 702 µg/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 rösti 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. © 2015 Taylor & Francis. Source

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