Abstract
Acrylamide forms primarily from a reaction between reducing sugars (e.g., glucose and fructose) and an amino acid (asparagine, Asn) formed naturally in foods, including potatoes. This reaction occurs when carbohydrate-rich foods are heated at temperatures above 120 °C. Multiple potato varieties were transformed with potato genomic DNA that results in down-regulation of the expression of the asparagine synthetase-1 gene (Asn1), significantly reducing synthesis of free Asn, and consequently lowering the potential to form acrylamide during cooking. These potatoes with low acrylamide potential (LAP) were tested in agronomic trials, and processed into French fries and potato chips. Decreased levels of acrylamide were measured in these cooked food products when derived from LAP potatoes compared with those derived from conventional potatoes. These reductions can be directly attributed to reduction in Asn levels in the LAP potatoes. The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%, which would amount to approximately a 25% reduction in overall dietary exposure. Considering that children consume nearly three times more acrylamide than adults on a per kg body weight basis, they would experience the most impact from the reduced acrylamide associated with LAP potatoes. The potential public health impacts, in context of dietary acrylamide exposure reduction, are discussed in this study.
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Claims 4
Claim · model-written summary
Cooked French fries and potato chips made from low acrylamide potential potatoes had decreased acrylamide levels compared with conventional potatoes.
- Taxon
- Potatoes
Solanum tuberosumt0 - Material
- potato varietiese1
- Treatment
- transformed with potato genomic DNAe1
- Gene
- asparagine synthetase-1 gene (Asn1)e1
- Outcome
- levels of acrylamidee2
- Direction
- Decreasede2
- Comparator
- conventional potatoese2
- Setting
- agronomic trialse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Potatoes with Low Acrylamide Potential”
e1“Multiple potato varieties were transformed with potato genomic DNA that results in down-regulation of the expression of the asparagine synthetase-1 gene (Asn1), significantly reducing synthesis of free Asn”
e2“Decreased levels of acrylamide were measured in these cooked food products when derived from LAP potatoes compared with those derived from conventional potatoes”
e3“These potatoes with low acrylamide potential (LAP) were tested in agronomic trials, and processed into French fries and potato chips”
Claim · model-written summary
The acrylamide reductions in low acrylamide potential potatoes are attributed to lower asparagine levels.
- Taxon
- PotatoesSolanum tuberosumt0
- Compound
- Asne4
- Outcome
- reductionse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Potatoes with Low Acrylamide Potential”
e4“These reductions can be directly attributed to reduction in Asn levels in the LAP potatoes”
Claim · model-written summary
Substituting low acrylamide potential potatoes in French fry and potato chip consumption is estimated to reduce average acrylamide exposure by 65%.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- French fry and potato chip consumptione5
- Outcome
- reduction in exposure to acrylamidee5
- Direction
- reductione5
- Value
- 65%e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Potatoes with Low Acrylamide Potential”
e5“The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%”
Claim · model-written summary
Substituting low acrylamide potential potatoes in French fry and potato chip consumption would reduce overall dietary acrylamide exposure by approximately 25%.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- French fry and potato chip consumptione5
- Outcome
- overall dietary exposuree6
- Direction
- reductione6
- Value
- 25%e6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Potatoes with Low Acrylamide Potential”
e5“The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%”
e6“which would amount to approximately a 25% reduction in overall dietary exposure”
The same questions in other papers
transgenic · molecular: metabolites · Solanum tuberosum (potato)Positive and negative results
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