Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure

Vegetable crisps are usually perceived to be a healthier alternative potato crisps, though thermal treatment can generate harmfull contaminants such as monochloropropanediol and glycidol fatty acid esters (MCPDEs GEs) or acrylamide in these products. This study is among the first investigate MCPDE, GEs, commercial potato, sweet parsnip, beetroot, carrot crisps. These were found all crisp samples on market. The novel vegetable (n = 16) showed substasntial higher concentrations than traditional 29), e.g. beetroot had 7 times amount of 3-MCPDEs (mean 212 ?g/kg), while was 8 2893 ?g/kg) ?3?4 parsnip All mean values European Commission established benchmark level for at 750 ?g/kg. Consequently, risk assessment demonstrated concerning Margin Exposure (MoE) exposure via consumption age groups from 4–75. On other hand, no apparent health observed dietary intake GEs