{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T16:06:22Z","timestamp":1790697982008,"version":"4.1.0"},"reference-count":95,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T00:00:00Z","timestamp":1790640000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"NIPH-NIH NRI","award":["S.1.F\u017b.2.26"],"award-info":[{"award-number":["S.1.F\u017b.2.26"]}]},{"name":"NIPH-NIH NRI","award":["NIZP PZH-PIB\/2021\/1094\/1056"],"award-info":[{"award-number":["NIZP PZH-PIB\/2021\/1094\/1056"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to analyse the results of nationwide monitoring programmes on acrylamide levels in potato products conducted between 2004 and 2025. This study also assessed the extent to which the legal provisions (10 January 2011, 2013\/67\/EU; 2017\/2158) concerning indicative values and benchmark levels for acrylamide in food affected the levels detected. Data on acrylamide content in 1014 samples representing five groups of potato products were statistically analysed. The highest median acrylamide content was observed in potato crisps (347 \u00b5g\/kg), followed by potato pancakes (338 \u00b5g\/kg). The lowest median acrylamide content was found in potato crackers (25 \u00b5g\/kg). These differences were statistically significant (p &lt; 0.005). Over the study period, a significant (p &lt; 0.05) reduction in acrylamide content was observed in potato crisps (more than twofold) and in French fries (by almost 40%). The greatest reductions were observed between the initial period (2004\u20132010) and the period following the implementation of the European Commission recommendations (2011\u20132017). During this time, acrylamide levels in potato crisps and French fries decreased by more than 60%, indicating the effective implementation of mitigation measures by manufacturers in the potato sector. However, the stabilisation observed in subsequent years suggests, as it appears, that the mitigation measures currently in place no longer enable further reductions in the acrylamide content in potato crisps and French fries.<\/jats:p>","DOI":"10.3390\/foods15193485","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T15:14:37Z","timestamp":1790694877000},"page":"3485","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Acrylamide in Potato Products in Poland from the Perspective of More than 20 Years of Monitoring Study"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6758-1052","authenticated-orcid":false,"given":"Iwona","family":"Gieleci\u0144ska","sequence":"first","affiliation":[{"name":"Department of Food Safety and Health Risk Assessment, National Institute of Public Health NIH\u2014National Research Institute, 00-791 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4093-6159","authenticated-orcid":false,"given":"Hanna","family":"Mojska","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Nutritive Value of Food, National Institute of Public Health NIH\u2014National Research Institute, 00-791 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7961-9188","authenticated-orcid":false,"given":"Jacek","family":"Postupolski","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Health Risk Assessment, National Institute of Public Health NIH\u2014National Research Institute, 00-791 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,29]]},"reference":[{"key":"ref_1","unstructured":"(2026, July 14). 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