Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

► Variation in frying temperature contributed most to variation in acrylamide concentrations. ► No obvious effect of reducing sugars. ► Two factors seem to contribute most to the large variation in acrylamide. ► The lack of standardised control of frying temperature and time is one of the factors. ► The other factor is the variable frying practices of food handlers.