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Timmermann CAG, Mølck SS, Kadawathagedara M, Bjerregaard AA, Törnqvist M, Brantsæter AL, Pedersen M. A Review of Dietary Intake of Acrylamide in Humans. TOXICS 2021; 9:155. [PMID: 34209352 PMCID: PMC8309717 DOI: 10.3390/toxics9070155] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/18/2021] [Accepted: 06/24/2021] [Indexed: 12/17/2022]
Abstract
The dietary intake of acrylamide (AA) is a health concern, and food is being monitored worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review was to provide an overview of estimated dietary intake. We performed a PubMed search identifying studies that used dietary questionnaires and recalls to estimate total dietary AA intake. A total of 101 studies were included, corresponding to 68 original study populations from 26 countries. Questionnaires were used in 57 studies, dietary recalls were used in 33 studies, and 11 studies used both methods. The estimated median AA intake ranged from 0.02 to 1.53 μg/kg body weight/day between studies. Children were represented in 25 studies, and the body-weight-adjusted estimated AA intake was up to three times higher for children than adults. The majority of studies were from Europe (n = 65), Asia (n = 17), and the USA (n = 12). Studies from Asia generally estimated lower intakes than studies from Europe and the USA. Differences in methods undermine direct comparison across studies. The assessment of AA intake through dietary questionnaires and recalls has limitations. The integration of these methods with the analysis of validated biomarkers of exposure/internal dose would improve the accuracy of dietary AA intake exposure estimation. This overview shows that AA exposure is widespread and the large variation across and within populations shows a potential for reduced intake among those with the highest exposure.
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Affiliation(s)
| | - Signe Sonne Mølck
- Department of Public Health, University of Copenhagen, 1356 Copenhagen, Denmark;
| | - Manik Kadawathagedara
- Inserm, Institut de Recherche en Santé, Environnement et Travail, 35000 Rennes, France;
| | - Anne Ahrendt Bjerregaard
- Center for Clinical Research and Prevention, Bispebjerg & Frederiksberg Hospital, 2000 Frederiksberg, Denmark;
- Department of Epidemiology Research, Statens Serum Institute, 2300 Copenhagen, Denmark
| | - Margareta Törnqvist
- Department of Environmental Science, Stockholm University, 10691 Stockholm, Sweden;
| | - Anne Lise Brantsæter
- Department of Environmental Health, Norwegian Institute of Public Health, 0213 Oslo, Norway;
| | - Marie Pedersen
- Department of Public Health, University of Copenhagen, 1356 Copenhagen, Denmark;
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Wongthanyakram J, Kheamphet P, Masawat P. Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01835-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents. Br J Nutr 2020; 125:568-576. [DOI: 10.1017/s0007114520001981] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
AbstractUltra-processed food is one of the main contributors to energy supply and consumption in food systems worldwide, and evidence of their detrimental health outcomes in humans is emerging. This study aimed to assess ultra-processed food intake and its association with urinary levels of 8-hydroxy-2′-deoxyguanosine (8-OHdG), a biomarker of DNA oxidative damage, in 139 healthy adolescents in Karaj City in Iran. Usual dietary intake was measured using a 168-item validated FFQ. The daily intake of ultra-processed food consumption was determined through the classification of NOVA, and general linear models were used to compare the urinary levels of 8-OHdG/creatinine (ng/mg creatinine) within tertiles of ultra-processed food intake. Adolescents in the higher tertile of ultra-processed food consumption had a significantly higher mean level of urinary 8-OHdG/creatinine in comparison with the lower tertiles in the crude model (Pfor trend: 0·003) and after adjustment for confounding variables, including total energy intake, sex, age, BMI for age Z-score, obesity and physical activity (Pfor trend: 0·004). This association was still significant after adjusting for dietary intake of whole grains, nuts, legumes, the ratio of MUFA:SFA (g/d) and Mediterranean dietary score (Pfor trend: 0·002). More studies are needed to explore the determinants of ultra-processed food supply, demand, consumption and health effects; such studies should be applied to develop evidence-informed policies and regulatory mechanisms to improve children’s and adolescents’ food environment policymaking and legislation with special attention to ultra-processed food.
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Tölgyesi Á, Sharma VK. Determination of acrylamide in gingerbread and other food samples by HILIC-MS/MS: A dilute-and-shoot method. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1136:121933. [PMID: 31846858 DOI: 10.1016/j.jchromb.2019.121933] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 11/15/2019] [Accepted: 12/06/2019] [Indexed: 01/01/2023]
Abstract
This paper describes a hydrophilic interaction liquid chromatography tandem mass spectrometric (HILIC-MS/MS) method for determining acrylamide in food. The method primary optimised for gingerbread samples that have high sugar contents. A new sample preparation process was optimized using an experiment design based on a central composition design (CCD). A mixture of acidified aqueous acetonitrile was established as a suitable extraction medium. The extracts were further diluted and separation of acrylamide on TSKgel Amide-80 HILIC column was carried out within 8 min. The method was validated using naturally contaminated quality check (QC) as well as spiked samples. The developed method showed acceptable accuracy (101% - 105%) and precision (2.9% - 7.6%). The limit of quantification was 20 µg/kg. The method was also tested by analysing acrylamide in other food samples (bread, roasted coffee, instant coffee, cappuccino powder and fried potato). The acrylamide concentrations found in samples were between 20 µg/kg and 667 µg/kg, which were lower than the benchmark levels set by the European Union (EU). The main advantage of the newly developed method over the standard methods included the easier sample preparation and faster analysis with reduced ion suppression.
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Affiliation(s)
- Ádám Tölgyesi
- ÉMI-TÜV SÜD Ltd., Dugonics utca 11, 1043 Budapest, Hungary.
| | - Virender K Sharma
- Program for the Environment and Sustainability, Department of Environmental and Occupational Health, School of Public Health, Texas A&M University, 212 Adriance Lab Rd., 1266 TAMU, College Station, TX 77843, USA.
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El Tawila MM, Al-Ansari AM, Alrasheedi AA, Neamatallah AA. Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4494-4500. [PMID: 28294348 DOI: 10.1002/jsfa.8314] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 01/25/2017] [Accepted: 03/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1 ), followed by custard pies (435 µg kg-1 ) and cheese pies (432 µg kg-1 ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1 ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1 ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1 ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1 ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mahmoud M El Tawila
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ahmed M Al-Ansari
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amani A Alrasheedi
- Food and Nutrition Department, Faculty of Home Economics, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abdulateef A Neamatallah
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
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Pelucchi C, Rosato V, Bracci PM, Li D, Neale RE, Lucenteforte E, Serraino D, Anderson KE, Fontham E, Holly EA, Hassan MM, Polesel J, Bosetti C, Strayer L, Su J, Boffetta P, Duell EJ, La Vecchia C. Dietary acrylamide and the risk of pancreatic cancer in the International Pancreatic Cancer Case-Control Consortium (PanC4). Ann Oncol 2017; 28:408-414. [PMID: 27836886 PMCID: PMC6246541 DOI: 10.1093/annonc/mdw618] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Background Occupational exposure to acrylamide was associated with excess mortality from pancreatic cancer, though in the absence of dose-risk relationship. Few epidemiological studies have examined the association between acrylamide from diet and pancreatic cancer risk. Patients and methods We considered this issue in a combined set of 1975 cases of pancreatic cancer and 4239 controls enrolled in six studies of the Pancreatic Cancer Case-Control Consortium (PanC4). We calculated pooled odds ratios (ORs) and their 95% confidence intervals (CI) by estimating study-specific ORs through multivariate unconditional logistic regression models and pooling the obtained estimates using random-effects models. Results Compared with the lowest level of estimated dietary acrylamide intake, the pooled ORs were 0.97 (95% CI, 0.79-1.19) for the second, 0.91 (95% CI, 0.71-1.16) for the third, and 0.92 (95% CI, 0.66-1.28) for the fourth (highest) quartile of intake. For an increase of 10 µg/day of acrylamide intake, the pooled OR was 0.96 (95% CI, 0.87-1.06), with heterogeneity between estimates (I2 = 67%). Results were similar across various subgroups, and were confirmed when using a one-stage modelling approach. Conclusions This PanC4 pooled-analysis found no association between dietary acrylamide and pancreatic cancer.
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Affiliation(s)
- C. Pelucchi
- Department of Clinical Sciences and Community Health, University of Milan, Milan
| | - V. Rosato
- Unit of Medical Statistics, Biometry and Bioinformatics, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy
| | - P. M. Bracci
- Department of Epidemiology and Biostatistics, School of Medicine, University of California, San Francisco, San Francisco
| | - D. Li
- Department of Gastrointestinal Medical Oncology, M.D. Anderson Cancer Center, University of Texas, Houston, USA
| | - R. E. Neale
- Population Health Department, QIMR Berghofer Medical Research Institute, Brisbane, Australia
| | - E. Lucenteforte
- Department of Neurosciences, Psychology, Drug Research and Children’s Health, University of Florence, Florence
| | - D. Serraino
- Unit of Cancer Epidemiology, CRO Aviano National Cancer Institute, Aviano (PN), Italy
| | - K. E. Anderson
- School of Public Health, University of Minnesota, Minneapolis
| | - E. Fontham
- Department of Epidemiology, Louisiana State University Health Sciences Center School of Public Health, New Orleans, USA
| | - E. A. Holly
- Department of Epidemiology and Biostatistics, School of Medicine, University of California, San Francisco, San Francisco
| | - M. M. Hassan
- Department of Gastrointestinal Medical Oncology, M.D. Anderson Cancer Center, University of Texas, Houston, USA
| | - J. Polesel
- Unit of Cancer Epidemiology, CRO Aviano National Cancer Institute, Aviano (PN), Italy
| | - C. Bosetti
- Department of Epidemiology, IRCCS Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy
| | - L. Strayer
- School of Public Health, University of Minnesota, Minneapolis
| | - J. Su
- Department of Epidemiology, University of Arkansas for Medical Sciences, Little Rock
| | - P. Boffetta
- The Tisch Cancer Institute, Mount Sinai School of Medicine, New York, USA
| | - E. J. Duell
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), Barcelona, Spain
| | - C. La Vecchia
- Department of Clinical Sciences and Community Health, University of Milan, Milan
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Gezer PG, Liu GL, Kokini JL. Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen F, Yuan Y, Liu J, Zhao G, Hu X. Survey of acrylamide levels in Chinese foods. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 1:85-92. [PMID: 24784803 DOI: 10.1080/02652030802512461] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
A survey of levels of acrylamide (AA) in 349 food products obtained from the Chinese market was conducted. AA was determined by an liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The limit of detection (LOD) and the limit of quantification (LOQ) of the method in four different matrices ranged from 0.8 to 10 µg kg(-1) and from 4.0 to 25 µg kg(-1), respectively. The results from this survey indicated that AA was present in all samples except drinking water and tea. AA contents in different samples varied greatly according to the raw materials and processing conditions. The highest level of AA was found in potato products, with an average level of 1467 µg kg(-1). Preliminary estimates of AA exposure and risk assessment of AA from foods in the Chinese population were performed using a combination of data obtained in the present survey and 2002 dietary consumption survey carried out in 2002 for the Chinese population. The average dietary exposure of AA was estimated to be 0.38 µg kg(-1) body weight day(-1), which is relatively low compared with the result reported by the Food and Agricultural Organization/World Health Organization (FAO/WHO). Furthermore, the margin of exposure for neurotoxicity, reproductive toxicity, and carcinogenicity of AA was calculated to be 1318, 5250, and 787, respectively.
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Affiliation(s)
- F Chen
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
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9
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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10
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Liu C, Luo F, Chen D, Qiu B, Tang X, Ke H, Chen X. Fluorescence determination of acrylamide in heat-processed foods. Talanta 2014; 123:95-100. [DOI: 10.1016/j.talanta.2014.01.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/15/2014] [Accepted: 01/17/2014] [Indexed: 11/26/2022]
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Shamla L, Nisha P. Acrylamide in deep-fried snacks of India. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:220-5. [DOI: 10.1080/19393210.2014.894141] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Michalak J, Gujska E, Kuncewicz A. RP-HPLC-DAD studies on acrylamide in cereal-based baby foods. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.08.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Constantin OE, Kukurová K, Neagu C, Bednáriková A, Ciesarová Z, Râpeanu G. Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.). Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2086-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Lim HH, Shin HS. Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol. J Sep Sci 2013; 36:3059-66. [PMID: 23836628 DOI: 10.1002/jssc.201300209] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 06/07/2013] [Accepted: 06/11/2013] [Indexed: 11/06/2022]
Abstract
A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.
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Affiliation(s)
- Hyun-Hee Lim
- Department of Environmental Science, Kongju National University, Kongju, Republic of Korea
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15
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Cheng WC, Sun DC, Chou SS, Yeh AI. Acrylamide content distribution and possible alternative ingredients for snack foods. J Food Prot 2012; 75:2158-62. [PMID: 23212012 DOI: 10.4315/0362-028x.jfp-12-229] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography-mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 μg/kg), followed by cereal-based snack foods (299 μg/kg). Rice flour-based, seafood-based, and dried fruit snack foods had the lowest average AA content (<50 μg/kg). This is the first large surveillance of AA content in snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking.
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Affiliation(s)
- Wei Chih Cheng
- Graduate Institute of Food Science and Technology, National Taiwan University, 1, Roosevelt Road, Section 4, Taipei, 10617 Taiwan.
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Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study. Food Chem Toxicol 2012; 50:889-94. [DOI: 10.1016/j.fct.2011.12.033] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 12/21/2011] [Accepted: 12/22/2011] [Indexed: 11/23/2022]
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17
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Arribas-Lorenzo G, Morales FJ. Recent Insights in Acrylamide as Carcinogen in Foodstuffs. ADVANCES IN MOLECULAR TOXICOLOGY VOLUME 6 2012. [DOI: 10.1016/b978-0-444-59389-4.00005-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Kim B, Park S, Lee I, Lim Y, Hwang E, So HY. Development of a certified reference material for the determination of acrylamide in potato chips. Anal Bioanal Chem 2010; 398:1035-42. [PMID: 20625887 DOI: 10.1007/s00216-010-3953-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2010] [Revised: 06/16/2010] [Accepted: 06/20/2010] [Indexed: 10/19/2022]
Abstract
A certified reference material (CRM), KRISS CRM 108-10-003, has been developed for analysis of acrylamide in potato chips, as a representative of carbohydrate-rich food cooked in high-temperature oil. The material was prepared by grinding commercially available potato chips to a paste which was then homogenized, bottled in 15-g units, and stored at -70 °C. Certification, homogeneity and stability testing, were carried out by liquid chromatography-isotope-dilution mass spectrometry (ID-LC-MS). A single ID-LC-MS measurement was performed for each of 10 selected units for certification and homogeneity assessment. The mean measurement result for the 10 bottles, 0.455 ± 0.012 mg kg(-1), was assigned as the certified value of the CRM. The between-bottle homogeneity was 0.8% of the certified value. The within-bottle homogeneity, tested by measuring three replicate sub-samples from each of three randomly selected bottles, was similar to the between-bottle homogeneity. The stability of the CRM under storage conditions (-70 °C) was tested for 21 months and no change in the acrylamide content was observed within the measurement uncertainty. Stability of the CRM at -20 °C (storage at user's site) and room temperature (for regular use and transportation) was also tested. Also presented is the newly designed procedure for evaluating the uncertainty of the certified value for the characterization scheme used in this study.
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Affiliation(s)
- Byungjoo Kim
- Division of Metrology for Quality Life, Korea Research Institute of Standards and Science, Yuseong, Daejon, 305-600, Korea.
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Tateo F, Bononi M, Gallone F. Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02176.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Kaplan O, Kaya G, Ozcan C, Ince M, Yaman M. Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry. Microchem J 2009. [DOI: 10.1016/j.microc.2009.06.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Gökmen V, Morales FJ, Ataç B, Serpen A, Arribas-Lorenzo G. Multiple-stage extraction strategy for the determination of acrylamide in foods. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Pardo O, Yusà V, Coscollà C, León N, Pastor A. Determination of acrylamide in coffee and chocolate by pressurised fluid extraction and liquid chromatography-tandem mass spectrometry. ACTA ACUST UNITED AC 2007; 24:663-72. [PMID: 17613050 DOI: 10.1080/02652030701235198] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A selective and sensitive procedure has been developed and validated for the determination of acrylamide in difficult matrices, such as coffee and chocolate. The proposed method includes pressurised fluid extraction (PFE) with acetonitrile, florisil clean-up purification inside the PFE extraction cell and detection by liquid chromatography (LC) coupled to atmospheric pressure ionisation in positive mode tandem mass spectrometry (APCI-MS-MS). Comparison of ionisation sources (atmospheric pressure chemical ionisation (APCI), atmospheric pressure photoionization (APPI) and the combined APCI/APPI) and clean-up procedures were carried out to improve the analytical signal. The main parameters affecting the performance of the different ionisation sources were previously optimised using statistical design of experiments (DOE). PFE parameters were also optimised by DOE. For quantitation, an isotope dilution approach was used. The limit of quantification (LOQ) of the method was 1 microg kg(-1) for coffee and 0.6 microg kg(-1) for chocolate. Recoveries ranged between 81-105% in coffee and 87-102% in chocolate. The accuracy was evaluated using a coffee reference test material FAPAS T3008. Using the optimised method, 20 coffee and 15 chocolate samples collected from Valencian (Spain) supermarkets, were investigated for acrylamide, yielding median levels of 146 microg kg(-1) in coffee and 102 microg kg(-1) in chocolate.
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Affiliation(s)
- O Pardo
- Public Health Laboratory of Valencia, Generalitat Valenciana, Valencia, Spain
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Arisseto AP, Toledo MC, Govaert Y, Loco JV, Fraselle S, Weverbergh E, Degroodt JM. Determination of acrylamide levels in selected foods in Brazil. ACTA ACUST UNITED AC 2007; 24:236-41. [PMID: 17364924 DOI: 10.1080/02652030601053170] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 microg kg(-1), a limit of quantitation of 20 microg kg(-1) and mean recoveries ranging 100 to 115% were obtained during a laboratory validation procedure. The concentration of acrylamide in the samples ranged from <20 to 2528 microg kg(-1), with a considerable variation between individual foodstuffs within the same food product class. The highest levels were found in potato products processed at high temperature and in instant coffee, while the lowest concentrations were detected in cassava- and maize-based products, bread and beer. These results are comparable with those reported in other countries.
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Eerola S, Hollebekkers K, Hallikainen A, Peltonen K. Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Mol Nutr Food Res 2007; 51:239-47. [PMID: 17230586 DOI: 10.1002/mnfr.200600167] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Sample clean-up and HPLC with tandem mass spectrometric detection (LC-MS/MS) was validated for the routine analysis of acrylamide in various foodstuffs. The method used proved to be reliable and the detection limit for routine monitoring was sensitive enough for foods and drinks (38 microg/kg for foods and 5 microg/L for drinks). The RSDs for repeatability and day-to-day variation were below 15% in all food matrices. Two hundred and one samples which included more than 30 different types of food and foods manufactured and prepared in various ways were analysed. The main types of food analysed were potato and cereal-based foods, processed foods (pizza, minced beef meat, meat balls, chicken nuggets, potato-ham casserole and fried bacon) and coffee. Acrylamide was detected at levels, ranging from nondetectable to 1480 microg/kg level in solid food, with crisp bread exhibiting the highest levels. In drinks, the highest value (29 microg/L) was found in regular coffee drinks.
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Affiliation(s)
- Susanna Eerola
- Chemistry and Toxicology Unit, Finnish National Food Safety Authority, Helsinki, Finland
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Bjellaas T, Stølen LH, Haugen M, Paulsen JE, Alexander J, Lundanes E, Becher G. Urinary acrylamide metabolites as biomarkers for short-term dietary exposure to acrylamide. Food Chem Toxicol 2007; 45:1020-6. [PMID: 17258374 DOI: 10.1016/j.fct.2006.12.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2006] [Revised: 12/01/2006] [Accepted: 12/07/2006] [Indexed: 11/30/2022]
Abstract
It has previously been reported that heat-treated carbohydrate rich foods may contain high levels of acrylamide resulting in consumers being inadvertently exposed to acrylamide. Acrylamide is mainly excreted in the urine as mercapturic acid derivatives of acrylamide and glycidamide. In a clinical study comprising of 53 subjects, the urinary excretion of these metabolites was determined using solid-phase extraction and liquid chromatography with positive electrospray MS/MS detection. The median (range) total excretion of acrylamide in urine during 24 h was 16 (7-47) microg acrylamide for non-smokers and 74 (38-106) microg acrylamide for smokers, respectively. It was found that the median intake estimate in the study based on 24 h dietary recall was 21 (13-178) and 26 (12-67) for non-smokers and smokers, respectively. The median dietary exposure to acrylamide was estimated to be 0.47 (range 0.17-1.16) microg/kg body weight per day. In a multiple linear regression analysis, the urinary excretion of acrylamide metabolites correlated statistically significant with intake of aspartic acid, protein, starch and coffee. Consumption of citrus fruits correlated negatively with excretion of acrylamide metabolites.
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Affiliation(s)
- Thomas Bjellaas
- Norwegian Institute of Public Health, Division of Environmental Medicine, P.O. Box 4404, Nydalen, NO-0403 Oslo, Norway
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Development of Isotope Dilution-Liquid Chromatography/Tandem Mass Spectrometry as a Candidate Reference Method for the Determination of Acrylamide in Potato Chips. B KOREAN CHEM SOC 2007. [DOI: 10.5012/bkcs.2007.28.5.737] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Rufian-Henares JA, Arribas-Lorenzo G, Morales FJ. Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives. ACTA ACUST UNITED AC 2007; 24:343-50. [PMID: 17454107 DOI: 10.1080/02652030601101169] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (>5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 microg kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively.
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Affiliation(s)
- Jose A Rufian-Henares
- Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, Madrid 28040, Spain
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30
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Graf M, Amrein TM, Graf S, Szalay R, Escher F, Amadò R. Reducing the acrylamide content of a semi-finished biscuit on industrial scale. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.05.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Ren Y, Zhang Y, Jiao J, Cai Z, Zhang Y. Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate. ACTA ACUST UNITED AC 2006; 23:228-36. [PMID: 16517524 DOI: 10.1080/02652030500415645] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry (LC-MS/MS) was applied to the quantification of acrylamide in chocolate matrixes (dark chocolate, milk chocolate, chocolate with nuts, chocolate with almonds, and chocolate with wheat best element). The method included defatting with petroleum ether, extracting with aqueous solution of 2 mol l(-1) sodium chloride and clean-up by solid-phase (SPE) with OASIS HLB 6 cm3 cartridges. Acrylamide was detected with an Atlantis dC18 5 microm 210 x 1.5 mm column using 10% methanol/0.1% formic acid in water as the mobile phase. The analytical method was in-house validated and good results were obtained with respect to repeatability (RSD < 3.5%) and recovery (86-93%), which fulfilled the requirements defined by European Union legislation. The acrylamide levels in chocolate were 23-537 microg kg(-1). Therefore, the method was successfully used for the quantitative analysis of acrlyamide in various chocolate products.
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Affiliation(s)
- Yiping Ren
- Physical and Chemical Department, Zhejiang Centre for Disease Prevention and Control, 17 Old Zhejiang University Straight Road, Hangzhou 310009, Zhejiang, P. R. China
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32
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Gökmen V, Senyuva HZ. A generic method for the determination of acrylamide in thermally processed foods. J Chromatogr A 2006; 1120:194-8. [PMID: 16464456 DOI: 10.1016/j.chroma.2006.01.084] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2005] [Revised: 01/17/2006] [Accepted: 01/20/2006] [Indexed: 11/22/2022]
Abstract
A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively.
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Affiliation(s)
- Vural Gökmen
- Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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33
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Gökmen V, Senyuva HZ, Acar J, Sarioğlu K. Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. J Chromatogr A 2005; 1088:193-9. [PMID: 16130751 DOI: 10.1016/j.chroma.2004.10.094] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
A simple and rapid method using liquid chromatography coupled to diode array detection (LC-DAD) was developed for the determination of acrylamide in potato-based foods at low levels. The method entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with a Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by LC-DAD for quantification and by liquid chromatography coupled to mass spectrometry (LC-MS) for confirmation. The chromatographic separations were performed on a hydrophilic and a hydrophobic interaction columns having good retention of acrylamide under 100% aqueous flow conditions (k' 3.67 and 2.54, respectively). The limit of quantitation was estimated to be 4.0 microg/kg based on the signal-to-noise ratio of 3 recorded at 226 nm. Recoveries of acrylamide from potato chips samples spiked at levels of 250, 500 and 1000 (n = 4 for each level) microg/kg ranged between 92.8 and 96.2% with relative standard deviations of less than 5%. The results of this study revealed that a conventional LC instrument coupled to DAD can also be used accurately and precisely, as an alternative to tandem LC-MS methods for the determination of acrylamide in potato-based foods.
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Affiliation(s)
- Vural Gökmen
- Food Engineering Department, Hacettepe University, 06532 Beytepe, Ankara, Turkey.
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34
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Zhang Y, Zhang G, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments. J Chromatogr A 2005; 1075:1-21. [PMID: 15974113 DOI: 10.1016/j.chroma.2005.03.123] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
In early 2002, Swedish National Food Administration (SNFA) and University of Stockholm together announced that certain foods that are processed or cooked at high temperature contain relatively high levels of acrylamide. The occurrence of acrylamide is derived from heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars during baking and frying. Corresponding chromatographic methods are used to determine various structural groups present during this process. Gas chromatography (GC)-mass spectrometry (MS) and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis are both acknowledged as the major useful and authoritative methods for the acrylamide determination and other chromatographic methods are also briefly introduced. The aim of this review is to summarize the state-of-the-art about the occurrence, analytical methods, and extraction and clean-up procedures of acrylamide. Special attention is given to chromatographic techniques applied for the occurrence and determination of acrylamide.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, China
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35
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Dybing E, Farmer PB, Andersen M, Fennell TR, Lalljie SPD, Müller DJG, Olin S, Petersen BJ, Schlatter J, Scholz G, Scimeca JA, Slimani N, Törnqvist M, Tuijtelaars S, Verger P. Human exposure and internal dose assessments of acrylamide in food. Food Chem Toxicol 2005; 43:365-410. [PMID: 15680675 DOI: 10.1016/j.fct.2004.11.004] [Citation(s) in RCA: 249] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2004] [Accepted: 11/09/2004] [Indexed: 11/21/2022]
Abstract
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.
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Affiliation(s)
- E Dybing
- Norwegian Institute of Public Health, Division of Environmental Medicine, P.O. Box 4404, Nydalen, NO-0403 Oslo, Norway
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36
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Senyuva HZ, Gökmen V. Survey of acrylamide in Turkish foods by an in-house validated LC-MS method. ACTA ACUST UNITED AC 2005; 22:204-9. [PMID: 16019788 DOI: 10.1080/02652030512331344178] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers>potato chips>biscuits>cakes>baby foods>corn chips>cookies>breakfast cereals>breads>grilled vegetables>wafers>chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.
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Affiliation(s)
- H Z Senyuva
- Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey.
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