Occurrence of acrylamide in selected food products (original) (raw)
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Determination of Acrylamide in Selected Foods from the Romanian Market
Foods, 2021
Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety. Knowing the acrylamide content of food offers the possibility of implementing corrective measures when needed, targeted at lowering its level. The aim of the paper was to screen for the presence of acrylamide in four products consumed almost daily in Romania and calculate acrylamide exposure by consuming one serving. Expressed in µg/kg coffee has the highest average acrylamide content (199), followed by potato chips (134), pretzels (120), and bread (14). Results regarding the acrylamide content in one serving showed the highest levels of acrylamide in pretzels (10.20 µg/serving), followed by potato chips (4.00 µg/serving), coffee (2.20 µg/cup), and bread (0.40 µg/slice). The calculation of the acrylamide content for one serving of the ...
Dietary acrylamide exposure in chosen population of South Poland
Introduction: Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. Objective: Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk. Material and Methods: Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg bw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated. Results: Average acrylamide intake was 0.85 ± 0.82 μg acrylamide /kg bw per day and calculated 95 th percentile was 1.70 μg acrylamide /kg bw /day. In general total dietary exposure decreased with age from 1.51 μg acrylamide /kg bw /day for the youngest group (6-12 years old) to 0.67 μg acrylamide /kg bw /day for the oldest one (42-60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL 10 0.18 and 0.31 mg/kg bw/day. Conclusions: Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
HPLC-UV Quantitative Analysis of Acrylamide in Snack Foods of India
Defence life science journal, 2018
IntroductIon Acrylamide, a potential carcinogen, was accidentally detected in fried and baked food matrices by Swedish scientists in the year 2002 which created alarm amongst the food scientist and consumers. The most important sources of acrylamide are deep fat fried potato products, roasted coffee beans and bakery products 1. Acrylamide, a multipurpose organic compound used in many products in our everyday life. It exists in monomeric and a polymeric form. The monomeric form of acrylamide is toxic to the nervous system, a carcinogen in laboratory animals and a suspected carcinogen in humans. The multiple unit or polymeric form is not known to be toxic. The monomeric form of acrylamide is primarily used in research laboratories for electrophoresis. It is used extensively for the production of grout, dyes, ore & contact lenses and in the construction of dams, tunnels and sewers 2. There are two established legal limits for Acrylamide; detectable limit of Acrylamide in drinking water and percolation of a monomeric form of acrylamide from packaging materials into food which are less than 0.5 µg/kg of uncoagulated acrylamide 3 and 10 µg/kg, respectively 4,5. However, daily intake of some tens of micrograms of acrylamide is expected depending upon the dietary habits of the individual. Earlier studies revealed carbohydrate rich foods such as potato chips, french fries and bakery products contain higher level of acrylamide (400-7000 µg/kg) followed by protein rich foods with (5-400 µg/kg) 6. The formation acrylamide in heat treated foods resulted from the Maillard reaction between amino acid asparagine and reducing sugars 7. Even though, several reports revealed acrylamide (AA) forms above 120 °C, there were studies confirming that this compound can be formed at temperatures below 100°C, during drying processes between 65-130 °C 8. Additional mechanisms of acrylamide formation involving peptides, proteins, biogenic amines and lipids have been also reported 1,9-12, Acrylamide detection in human foods has led to extensive studies by Food and Agriculture Organisation (FAO), World Health Organisation (WHO) and European Commission to explore its formation mechanisms, levels of exposure, suitable analytical procedures and mitigation strategies in food stuffs. Since 2003, data on the occurrence of acrylamide in food commodities have been compiled by the European Food Safety Authority under European commission based on the inputs from member states and food industries 13. The compilation showed higher levels of Acrylamide in various food products. In order reduce amount of Acrylamide in processed food, European Commission, in collaboration with the Confederation of the Food and Drink Industry (CIAA) formulated Food Drink Europe Acrylamide Toolbox 2013 with guidelines which could be effectively used by food processing industries in line with their particular needs to lower acrylamide levels in their products. Besides this, various ethnic food products from different countries 14-19 were analysed for Acrylamide content and level of exposure 20,21. Hogervorst 22 , et al. reported that increased risks of postmenopausal endometrial and ovarian cancer with increasing dietary acrylamide intake, among never-smokers of the Dutch population. When compared to developed countries, the awareness
Food Additives & Contaminants: Part A, 2018
The determination of acrylamide in potato products, bakery products and coffee, and the human dietary exposure is reported. The method reported is based on a single extraction step with water, followed by the clean-up of the extract using solid phase extraction columns and finally, the determination of acrylamide using UPLC-MS/MS. The MS/MS detection was carried out using an ESI interface in positive ion mode. Internal calibration was used for the quantification of acrylamide, because of the suppression/enhancement matrix effects due to the complex nature of the samples. The method performance characteristics were determined after spiking blank samples. The mean recoveries in spiked coffee samples, potato chips, breakfast cereals and crispbread ranged from 93% to 99%, with RSDs lower than 5% for both repeatability and reproducibility conditions. The estimated limits of detection and quantification of the method were 10 and 32 μg kg −1 , respectively. The method was used for monitoring acrylamide in 406 samples. Acrylamide amounts ranged from <32 to 2450 μg kg −1. A total of 360 samples (89%) were contaminated with acrylamide, but only 14% of the samples exceeded the benchmark levels of the EU legislation. Foods with the highest mean acrylamide amounts were potato crisps (642 μg kg −1), French fries (383 μg kg −1) and biscuits (353 μg kg −1). The mean and 95th percentile acrylamide exposures of adolescents in Cyprus were 0.8 and 1.8 μg kg −1 body weight per day, respectively. The estimated levels of dietary exposure to acrylamide are not of concern with respect to neurotoxicity. However, the margins of exposure (MOEs) indicate a concern for carcinogenicity. Potato fried products (45%), fine bakery ware (21%) and potato chips (14%) contributed the most to overall acrylamide exposure.
Human exposure and internal dose assessments of acrylamide in food
Food and Chemical Toxicology, 2005
This review provides a framework contributing to the risk assessment of acrylamide in food. It is based on the outcome of the ILSI Europe FOSIE process, a risk assessment framework for chemicals in foods and adds to the overall framework by focusing especially on exposure assessment and internal dose assessment of acrylamide in food. Since the finding that acrylamide is formed in food during heat processing and preparation of food, much effort has been (and still is being) put into understanding its mechanism of formation, on developing analytical methods and determination of levels in food, and on evaluation of its toxicity and potential toxicity and potential human health consequences. Although several exposure estimations have been proposed, a systematic review of key information relevant to exposure assessment is currently lacking. The European and North American branches of the International Life Sciences Institute, ILSI, discussed critical aspects of exposure assessment, parameters influencing the outcome of exposure assessment and summarised data relevant to the acrylamide exposure assessment to aid the risk characterisation process. This paper reviews the data on acrylamide levels in food including its formation and analytical methods, the determination of human consumption patterns, dietary intake of the general population, estimation of maximum intake levels and identification of groups of potentially high intakes. Possible options and consequences of mitigation efforts to reduce exposure are discussed. Furthermore the association of intake levels with biomarkers of exposure and internal dose, considering aspects of bioavailability, is reviewed, and a physiologically-based toxicokinetic (PBTK) model is described that provides a good description of the kinetics of acrylamide in the rat. Each of the sections concludes with a summary of remaining gaps and uncertainties.
Journal of Food Quality and Hazards Control, 2019
Background: Acrylamide (AA) is an important food contaminant resulted from Maillard reaction during thermal processing of carbohydrate rich food commodities. The present paper reports the data for the AA content in some types of thermally processed starch rich food, and assessment of dietary exposure for the population in North Macedonia. Methods: The AA level was determined employing modified and validated ultra high performance liquid chromatography with tandem quadrupole detector. A total of 160 samples divided in seven most frequently consumed commodity groups were collected for determination of their AA content. Finally, chronic exposure of AA in the population was estimated. Statistical analysis was performed applying OriginPro 8 SR4 v8.0951 software package Results: The average AA levels varied from 126.9±122.4 μg/kg for bread samples to 494.5±127.1 μg/kg for French fries samples. The dietary exposure of the population from North Macedonia for the tested food commodities was ...
Journal of Biochemical and Biophysical Methods, 2004
Acrylamide is known for its potential health hazards. Recently acrylamide was found in starch containing heated foods in high concentrations which lead to the assumption that a cancer risk could be associated with the uptake of foods containing high amounts of acrylamide. This study focuses on the analysis of acrylamide in foods potentially containing this substance which is formed from natural ingredients. The highest concentrations were found in potato crisps with concentrations of above 1500 ng/g (median: 499 ng/g). Other food groups contained lower amounts: cookies with a median of 99 ng/g; crisp bread with a median of 69 ng/g; breakfast cereals with a median of 0 ng/g; popcorn and rice products with a median of 97 ng/g; potato chips with a median of 161 ng/g and coffee with a median of 169 ng/g.
A REVIEW ON ACRYLAMIDE IN FOODS: SOURCES AND IMPLICATIONS TO HEALTH
Acrylamide is basically one of the most industrial organic compound monomers of polyacrylamide that finds its way into many products in our everyday life. It is one of the potential environmental public health problems, both as a suspected carcinogen and a neurotoxin resulting from its increased accumulation in the process of cooking food materials. It is a chemical with a very wide range of uses and it accounts for one of the major health concern because it has been detected in a widely consumed food items; fried breads (or any carbohydrate-rich food items cooked at high temperature). Accordingly, the general population is highly exposed to it. reactions involve the Maillard reaction, which leads to browning and flavor changes in cooked foods. There are also several foods in which acrylamide appears to form in high-moisture conditions at lower temperatures, such as prune juice and canned ripe black olives. These substances are usually formed when asparagines is heated in the presence of compounds that α-x , α,β,γ,δ-α-dicarbonyl groups. The acrolein pathway and enzymatic decarboxylation of asparagine, as well as endogenic processes, are other alternative routes to amino acid formation. It can be naturally present in uncooked, raw foods in very small amounts. It is pertinent to note that some non-dietary sources could expose us to this substance. These non-dietary sources include cigarette smoke (about 1-2 micrograms per cigarette) and cosmetics. There is also airborne release of acrylamide during many different manufacturing processes, including the manufacturing of paper, asphalt, petroleum, photographic film, construction adhesives, varnishes, and dyes. The U.S. Environmental Protection Agency (EPA) has estimated that U.S. adults average 0.4 micrograms of dietary acrylamide intake per kilogram of body weight each day. For an adult weighing 150 pounds, this amount translates into approximately 27 micrograms of dietary acrylamide per day. L 5 μ / containing the highest level of acrylamide. The nitty-gritty of this review is to summarize various strategies, results of academic and industrial research on health damaging properties, exposure sources, formation mechanism and mitigation measures of acrylamide in foods. Introduction Acrylamide is a product of contamination generated in several foods during cooking as a consequence of the Maillard reaction, derived from the reaction between the free amino acid asparagine with reducing sugars or other carbonyl compounds. This chemical reaction mainly occurs when foods are subjected to high temperatures as during frying, roasting or baking and in low moisture conditions. According to the European Food Safety Agency (EFSA), processed potatoes together with coffee and cereal based food (Potato Chips (Crisps), French Fries, Crackers, Toast, Bread Crisps, Cookies, Boxed Breakfast Cereal, Corn Chips (Crisps), Bakery Products, Coffee, Cocoa, Bread) are the main sources of exposure to acrylamide in the diet
Foods
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our...
A survey of acrylamide levels in foods from the Turkish market
Journal of Food Composition and Analysis, 2008
This study reports the results of the survey study on acrylamide levels in foods obtained from the Turkish market. In addition to the processed foods, traditional Turkish foods especially desserts, were analysed for their acrylamide content. A total of 311 samples were analysed for acrylamide content with the GC-MS method including the bromine derivatization. Results revealed that the acrylamide content of processed foods shows a great variation between different food groups as well as between brands and within brands. No significant change in acrylamide content was observed in foods during 6 months of storage time after their production date.