In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market

Lee, Sang‐Hee; Yoo, Miyoung; Koo, Minseon; Kim, Hyun Jung; Kim, Meehye; Park, Sung-Kug; Shin, Dongbin

doi:10.1002/fsn3.56

Cited by 22 publications

(10 citation statements)

References 22 publications

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“…Levels of acrylamide in 274 processed foods from Korean markets reported by Lee et al. () were as high as 1,435 μg/kg, with potato chips containing the highest amounts and nut product the lowest amounts. Zając et al.…”

Section: Introductionmentioning

confidence: 89%

“…The acrylamide levels in 56 Italian biscuits and breakfast cereals ranged from 30 to 940 μg/kg (Capei, Pettini, Lo Nostro, & Pesavento, 2015). Levels of acrylamide in 274 processed foods from Korean markets reported by Lee et al (2013) were as high as 1,435 μg/kg, with potato chips containing the highest amounts and nut product the lowest amounts. Zając et al (2013) found that the average acrylamide intake (in μg/kg bw/day) in Poland was 0.85 ± 0.82, but that young individuals consume 2.24 times more acrylamide than older individuals.…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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Acrylamide, formed in baked and fried plant‐based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato‐ and cereal‐based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten‐free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat‐based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato‐based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato‐containing gluten‐free matzos) μg/kg acrylamide. Except for the potato‐containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat‐ and sorghum‐based products were the highest. Flatbreads from alternative grains can result in gluten‐free products with high nutritional value and less acrylamide. Practical Application Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low‐acrylamide, gluten‐free functional food.

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Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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“…Some of our AA data (274 processed foods) for the 485 processed foods were previously published [ 22 ], whereas the rest of the data were reported by the Korea Food and Drug Administration [ 23 ]. The concentration of AA in 485 food samples, including potato crisps, crisps (other than potato crisps), biscuits, French fries, coffee, bread, cakes, breakfast cereals, chocolates products, cocoa products, nuts and nut products, juice, tea products, kimchi, and dried and roasted seaweed were analyzed.…”

Section: Methodsmentioning

confidence: 99%

Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population

Lee

Kim

2020

IJERPH

Self Cite

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The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest mean levels of AA (546 and 372 μg/kg, respectively) followed by coffee (353 μg/kg) and tea products (245 μg/kg). The mean AA dietary exposure values for toddlers (≤2 years), children (3–6 years), children (7–12 years), adolescents (13–19 years), adults (20–64 years), and seniors (≥65 years) were estimated to be 0.15, 0.13, 0.06, 0.06, 0.08, and 0.06 μg/kg body weight (BW)/day, respectively. Based on the benchmark dose lower confidence limit (BMDL10) of 0.18 and 0.31 mg/kg BW/day, the calculated mean and 95th percentile values for the margin of exposure were below 10,000 for the all age groups suggesting possible health concern for Koreans. Biscuits, crisps, and coffee were the primary foods contributing to dietary AA exposure among these in the Korean populations. In children, considering the health risk of AA dietary exposure, especially from biscuits and crisps, there is a need to further control and modify dietary habits to ensure lower AA exposure.

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“…As the pretreatment is effective for the complex tea matrix, it also works well in different types of food with minor modification [4][5][6][7][8][9][10][11]. As the pretreatment is effective for the complex tea matrix, it also works well in different types of food with minor modification [4][5][6][7][8][9][10][11].…”

Section: Synopsis Of Analytical Techniquesmentioning

confidence: 99%

“…Unfortunately, different amounts of acrylamide in tea and tea drinks were discovered by the survey of acrylamide levels in Asian foods [4][5][6][7][8][9][10][11][12][13]. The Maillard reaction has been shown to be the main pathway for acrylamide formation in a wide range of foods containing important precursors, mainly asparagine and reducing sugars, processed at high temperatures [14][15][16].…”

Section: Introductionmentioning

confidence: 99%