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Aktağ IG, Hamzalıoğlu A, Kocadağlı T, Gökmen V. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Curr Res Food Sci 2022; 5:1118-1126. [PMID: 35865802 PMCID: PMC9294190 DOI: 10.1016/j.crfs.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/20/2022] [Accepted: 07/04/2022] [Indexed: 11/19/2022] Open
Abstract
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide. Neglected Maillard reaction intermediates play role in acrylamide formation in gut. Exposure may increase when intermediates are converted into acrylamide in the gut. Nucleophiles cause elimination of acrylamide in the intestinal phase. The fate of acrylamide during digestion could be important for exposure estimation.
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Affiliation(s)
- Işıl Gürsul Aktağ
- Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey
| | - Aytül Hamzalıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
- Corresponding author.
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Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. Food Chem Toxicol 2021; 147:111857. [DOI: 10.1016/j.fct.2020.111857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/18/2020] [Accepted: 11/10/2020] [Indexed: 10/23/2022]
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3
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Dourado C, Pinto C, Barba FJ, Lorenzo JM, Delgadillo I, Saraiva JA. Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Dramićanin AM, Andrić FL, Poštić DŽ, Momirović NM, Milojković-Opsenica DM. Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Gifty AG, De Meulenaer B, Olango TM. Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich ( Plectranthus edulis ) landraces experimentally grown in Ethiopia. J Food Compost Anal 2018; 67:191-200. [DOI: 10.1016/j.jfca.2018.01.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Smeesters L, Meulebroeck W, Raeymaekers S, Thienpont H. Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide. J FOOD ENG 2017; 195:255-261. [DOI: 10.1016/j.jfoodeng.2016.09.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Muñoz S, Achaerandio I, Yang Y, Pujolà M. Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosum L.). FOOD BIOPROCESS TECH 2017; 10:759-69. [DOI: 10.1007/s11947-016-1857-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Palermo M, Gökmen V, De Meulenaer B, Ciesarová Z, Zhang Y, Pedreschi F, Fogliano V. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. Food Funct 2016; 7:2516-25. [DOI: 10.1039/c5fo00655d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.
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Affiliation(s)
- M. Palermo
- Department of Food Science
- University of Naples Federico II
- I-80055 Portici
- Italy
| | - V. Gökmen
- Department of Food Engineering
- Hacettepe University
- 06800 Beytepe
- Turkey
| | - B. De Meulenaer
- NutriFOODchem group
- Department of Food Safety and Food Quality (member of Food2Know)
- Ghent University
- B-9000 Gent
- Belgium
| | - Z. Ciesarová
- Food Research Institute
- NPPC National Agricultural and Food Centre
- 824 75 Bratislava
- Slovakia
| | - Y. Zhang
- Department of Food Science and Nutrition
- School of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou
- PR China
| | - F. Pedreschi
- Department of Chemical and Bioprocess Engineering
- Pontificia Universidad Católica de Chile
- Santiago
- Chile
| | - V. Fogliano
- Food Quality & Design Group
- Wageningen University
- 6700 EV Wageningen
- The Netherlands
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Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. J Agric Food Chem 2014; 62:310-316. [PMID: 24328312 DOI: 10.1021/jf404290v] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
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Affiliation(s)
- Van-Den Truong
- USDA-ARS, SAA Food Science Research Unit, North Carolina State University , Raleigh, North Carolina 27695, United States
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Mohan Kumar NS, Shimray CA, Indrani D, Manonmani HK. Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment. FOOD BIOPROCESS TECH 2014; 7:741-8. [DOI: 10.1007/s11947-013-1108-6] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chen MJ, Hsu HT, Lin CL, Ju WY. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment. Food Chem Toxicol 2012; 50:3867-76. [DOI: 10.1016/j.fct.2012.07.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 06/27/2012] [Accepted: 07/06/2012] [Indexed: 11/26/2022]
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Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.001] [Citation(s) in RCA: 167] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Shepherd L, Bradshaw J, Dale M, McNicol J, Pont S, Mottram D, Davies H. Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.070] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Vinci RM, Mestdagh F, De Muer N, Van Peteghem C, De Meulenaer B. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:417-25. [PMID: 20131131 DOI: 10.1080/19440040903453276] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8 degrees C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r = 0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r = 0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r = -0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement.
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Affiliation(s)
- Raquel Medeiros Vinci
- NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium
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Tuta S, Palazoğlu TK, Gökmen V. Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. J FOOD ENG 2010; 97:261-6. [DOI: 10.1016/j.jfoodeng.2009.10.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xie SL, Wang K, Zhu RZ, Zhu XW, Wei WZ. Solid phase extraction–ultra performance liquid chromatography for the determination of acrylamide in mainstream cigarette smoke. Mendeleev Communications 2009. [DOI: 10.1016/j.mencom.2009.11.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Serpen A, Gökmen V. Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. J Food Compost Anal 2009; 22:589-95. [DOI: 10.1016/j.jfca.2008.11.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
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Knutsen S, Dimitrijevic S, Molteberg E, Segtnan V, Kaaber L, Wicklund T. The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.08.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Viklund GAI, Olsson KM, Sjöholm IM, Skog KI. Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying. J Agric Food Chem 2008; 56:6180-6184. [PMID: 18624433 DOI: 10.1021/jf073053+] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together with analytical data on the concentrations of free amino acids and sugars in five potato clones and acrylamide contents in potato chips (commonly known as crisps in Europe). The study was conducted for 3 years (2004-2006). The contents of acrylamide precursors differed between the clones and the three harvest years; the levels of glucose were up to 4.2 times higher in 2006 than in 2004 and 2005, and the levels of fructose were 5.6 times higher, whereas the levels of asparagine varied to different extents. The high levels of sugars in 2006 were probably due to the extreme weather conditions during the growing season, and this was also reflected in acrylamide content that was approximately twice as high as in preceding years. The results indicate that acrylamide formation is dependent not only on the content and relative amounts of sugars and amino acids but also on other factors, for example, the food matrix, which may influence the availability of the reactants to participate in the Maillard reaction.
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Affiliation(s)
- Gunilla A I Viklund
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
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Claus A, Mongili M, Weisz G, Schieber A, Carle R. Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. J Cereal Sci 2008; 47:546-54. [DOI: 10.1016/j.jcs.2007.06.011] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Abstract
Acrylamide reduction in certain food products is an important issue for both the food industry and academic research institutions. The present paper summarises past and current research on the occurrence and reduction of acrylamide in potatoes, bakery products, almonds, olives and dried fruit. In potatoes, the control of reducing sugars, process temperature and moisture is imperative to limit acrylamide formation. In bakery products, free asparagine and the type of baking agent largely determine acrylamide formation and present the starting points for reduction. The application of asparaginase is promising in this respect because it acts only on the key precursor, asparagine, whereby the product character remains unchanged. The baking agent NH4HCO3 promotes acrylamide formation in sweet bakery but its replacement by NaHCO3 effectively decreases acrylamide concentrations. Temperature and free asparagine are the key factors for acrylamide formation in roasted almonds. Olives and dried fruit may contain acrylamide and large amounts of acrylamide can be formed upon heating these products, a phenomenon which needs further investigation.
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Affiliation(s)
- Thomas M Amrein
- Institute of Food Science and Nutrition, 8092 Zurich, Switzerland
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Mestdagh F, De Wilde T, Castelein P, Németh O, Van Peteghem C, De Meulenaer B. Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. Eur Food Res Technol 2008; 227:69-76. [DOI: 10.1007/s00217-007-0694-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
Options of taking measures for reducing acrylamide exposure are discussed from the viewpoint of health authorities. To achieve a significant effect on total exposure (without changing eating habits), a substantial reduction must be accomplished for the foods contributing most to total intake. Priority should be given to consumers with high exposure, which means that the average intake profile is not relevant, but high consumption of products with high acrylamide contents is relevant. Rather than introducing legal limits on acrylamide in the end-products, more basic factors determining acrylamide formation should be brought under control. Five measures are proposed. (1) For the preparation of fried and roasted products, potatoes low in reducing sugars should be made available to households and commercial outlets. (2) The content of reducing sugars in prefabricates for French fries should be limited. (3) Newly installed fryers should control the temperature profile from an initially high to a lower final value. (4) The use of ammonium carbonate in bakery products should be restricted. (5) There should be provisions to intervene if an acrylamide content clearly exceeds the level determined by good manufacturing practice and the products involved substantially contribute to total exposure in cases of high consumption.
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Affiliation(s)
- K Grob
- Official Food Control Authority of the Canton of Zurich, Zurich, Switzerland.
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Yuan Y, Chen F, Zhao GH, Liu J, Zhang HX, Hu XS. A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods. J Food Sci 2007; 72:C212-6. [DOI: 10.1111/j.1750-3841.2007.00332.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mestdagh F, Lachat C, Baert K, Moons E, Kolsteren P, Van Peteghem C, De Meulenaer B. Importance of a canteen lunch on the dietary intake of acrylamide. Mol Nutr Food Res 2007; 51:509-16. [PMID: 17440997 DOI: 10.1002/mnfr.200600253] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
A food and drink intake survey was carried out among university students and staff members. Consumption data were collected on days when the participants took hot lunch in a university canteen. The dietary acrylamide exposure was calculated through a probabilistic approach and revealed a median intake of 0.40 microg/kg bw/day [90% confidence interval: 0.36-0.44], which is in accordance with previous exposure calculations. Biscuits (35.4%), French fries (29.9%), bread (23.5%), and chocolate (11.2%) were identified to be the main sources of dietary acrylamide. Foodstuffs consumed in between the three main meals of the day (so called snack type foods) contributed the most to the intake (42.2%). The exposure was lower in an intervention group which received free portions of fruit and vegetables, indicating that a nutritionally balanced diet may contribute to a decreased acrylamide intake. French fries had a significant impact on the acrylamide intake, due to the frequent consumption in the canteen. This demonstrates the important responsibility of caterers and canteen kitchens in the mitigation of acrylamide exposure through reduction of acrylamide in their prepared products, in particular in French fries.
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Affiliation(s)
- Frédéric Mestdagh
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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