I should think the entire western world is now afraid to eat their roast potatoes. This comes after the international media coverage of the UK Food Standards Agency’s new campaign “"Go for Gold” , [@CABI_Health 23rd Jan ], which hopes to encourage us (UK) to reduce acrylamide in our diet by cooking starchy foods to a pale golden colour and no further.
Speaking as someone who spent nearly 20 years in labs handling acrylamide on a daily basis (for analysing proteins), I can’t say I am too worried about the acrylamide content of my Sunday lunch roast potatoes and burning my toast.
But what about the general public? Should they be nervous…so what is behind the UK Food Standards Agency (FSA) campaign?
It’s their recently published Total diet study of inorganic contaminants, acrylamide & mycotoxins (TDS-2014), covering years 2014 and 2015 for the UK, and how the results fit with European Food Safety Agency (EFSA) recommendations.
A total diet study differs from other food surveys in that foods are firstly prepared and cooked for consumption. The aim of TDS-2014 was to estimate dietary exposure to contaminants for population age groups: it assessed 138 food categories, and for each category pooled food items collected from 24 UK towns.
With advancing climate change have potatoes had their chips?
Looking back over the International Year of the Potato, Marco Bindi (University
of Florence) answers the question "What effect will global warming have on
"Since potato's tuberization rate declines above a temperature of 17°C, increasing temperatures may lead to reduced yields in potato
varieties now cultivated close to the upper climatic limits of the crop that
would not be recovered by higher levels of carbon dioxide" says Bindi.
Conversely, in northern Europe, simulations have shown that a warmer climate
would bring about a longer growing season and increase in potato yields.
Increases in temperature may also open up new regions available to potato
growing that were previously too cold. However, the global picture for potatoes
in a warming climate is poor. "The most vulnerable area is the tropical
belts" says Bindi, "where the loss [in yield] could be more than 50
percent". Arid regions currently used for potato production will also see a
drop in productivity due to water shortages.
Pests and diseases
Changes in climate also result in mixed consequences for pests and diseases
of potato. Bindi predicts that late blight could increase significantly, but
that the new zones for production opening up further north will have minimal
blight risk. Research also indicates increases in the diffusion of Colorado
beetle in Europe and increases in the regions infested by potato cyst nematode
Adapting to climate change
Bindi has a number of suggestions to aid in the adaptation to a changing
climate. These include consideration of planting date, use of different
varieties and improving soil water supply. Bindi adds "Another strategy is
shifting potato production towards areas of higher productivity or areas where
there is currently no potato production".
FAO, 2009. International Year of the Potato 2008 – New light on a hidden
treasure. An end-of-year review. FAO, Rome, Italy: 136 pp.