Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges

Acrylamide, a heat-induced process contaminant, is predominantly formed in starchy foods, such as fried potato products, through the Maillard reaction between free asparagine and reducing sugars. Since its identification in 2002, accumulating toxicological data have associated acrylamide exposure with carcinogenic, neurotoxic, and reproductive risks, triggering increasing global regulatory concern. Potato-based processed foods remain among the highest dietary sources of acrylamide, necessitating urgent, multidisciplinary mitigation efforts. This review presented a comprehensive synthesis of current knowledge on acrylamide formation in potato matrices, emphasizing precursor biochemistry, thermal dynamics, and matrix interactions. It critically examines both conventional and emerging mitigation strategies—including enzymatic treatments, microbial applications, formulation adjustments, green processing innovations, and genetic approaches such as CRISPR-mediated cultivar development. Furthermore, the review assesses global regulatory frameworks, industrial interventions, and consumer-focused strategies designed to minimize acrylamide exposure. By integrating perspectives from food chemistry, biotechnology, processing engineering, consumer science, and public policy, this work provides a systems-level overview of acrylamide mitigation. It also identifies key knowledge gaps and outlines research priorities for sustainable, scalable solutions. As fried potato products continue to be widely consumed worldwide, this review serves as a timely, evidence-based reference for stakeholders committed to enhancing food safety and regulatory compliance.