Formation and network relationship of 4 hazards in fried foods

Abstract Acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) are prevalent in fried foods and pose significant health risks. Our study explored the formation of these hazards in fried potatoes, tofu, and chicken wings across a range of frying temperatures. We discovered that elevated temperatures and extended oil heating durations substantially increased the formation of these hazards. Notably, AA and 5-HMF were most concentrated in potatoes, which are rich in reducing sugars, while HCAs and PAHs were particularly high in chicken wings, attributing to their high fat and protein content. Intriguingly, significant correlations were identified among the concentrations of these hazards. Further analysis unveiled a network of interconnected formation mechanisms, highlighting shared intermediates and pathways such as the Maillard reaction, lipid and protein oxidation, and sugar pyrolysis. These findings deepen our comprehension of how these hazards interrelate and form, offering valuable insights for developing strategies to reduce their concurrent formation during the frying process.