The presence of acrylamide in popular foods is becoming an increasingly difficult problem for the European food industry. The European Commission introduced ‘indicative’ levels for acrylamide in food in 2011 and is reviewing its options for tougher regulatory measures in response to a European Food Standards Agency CONTAM panel report of 2015, which described the potential neoplastic effects of dietary acrylamide as a concern.<br/>Acrylamide forms from free asparagine and reducing sugars during cooking and processing, and we aim to provide the knowledge, tools and resources to reduce the acrylamide-forming potential of wheat, rye and potato. There are significant differences between varieties with respect to acrylamide-forming potential in all three species, with free asparagine concentration determining acrylamide-forming potential in wheat and rye, but reducing sugar concentration being more important in potato. The genetic control (G) of free asparagine accumulation in wheat is being modelled and we are working with major UK wheat breeders (KWS, Syngenta, RAGT, Limagrain and Saaten Union), as well as the UK’s Agriculture and Horticulture Development Board and the University of Bristol, to make genetic interventions targeted at key genes.<br/>Environmental factors (E) also have significant effects on acrylamide-forming potential, on their own and in combination with varietal differences (G × E), and crop management is important: An adequate supply of sulfur, for example, is essential to prevent a massive accumulation of free asparagine in wheat grain, and effective disease control is also important, while post-harvest storage is a critical factor for potato.<br/>Awareness of the acrylamide issue is high amongst large food producers in Europe, but very low amongst SMEs, the restaurant sector and consumers. Efforts to raise awareness amongst these groups are important but it must be remembered that cereals and potatoes are hugely important to global food security and significant health benefits are associated with eating wholegrain cereal products.

Reducing the acrylamide-forming potential of wheat, rye and potato: Variety selection, genetic improvement and crop management

254th National Meeting (2017)

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