Research

Mixed

The concentration of toxic aldehydes (such as trans-2-alkenals and trans,trans-alka-2,4-dienals) in commercially available fried potato chips often exceeds recommended maximum daily intake limits for specific aldehydes like acrolein, posing a significant toxicological risk.

Be aware that fast-food potato chips can contain aldehyde levels exceeding safety guidelines for specific toxins like acrolein. This risk is often higher than the regulated risk of acrylamide. Limiting consumption of deep-fried fast food is the most effective way to reduce exposure to these specific toxins.

ModerateSupportsMEDIUM confidence
our estimated mean acrolein mass-adjusted contents of the most predominant trans-2-alkenals, trans,trans-alka-2,4-dienals and n-alkanals for typical 154 g servings of potato chips purchased from fast-food restaurants... are as high as 1.1–1.2, 1.0–1.1 and 1.0–1.5 mg respectively, values greater or much greater than the above recommended MHDI values set by the WHO and the AGDH respectively
Martin Grootveld et al. · HepatoBiliary Surgery and Nutrition · 2018

Why this rating

Based on the authors' own NMR analysis of commercial products, cited alongside WHO/Australian guidelines.

Source

Chronic non-communicable disease risks presented by lipid oxidation products in fried foods

Martin Grootveld et al. · HepatoBiliary Surgery and Nutrition · 2018

DOI 10.21037/hbsn.2018.04.01

narrative_reviewCited 44×
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DOI resolved against Crossref · corpus check 2026-06-10

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