Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam

Hai, Yen Dao; Tran-Lam, Thanh-Thien; Nguyen, Trung Quang; Vu, Nam Duc; Kim, Hoi; Le, Giang Truong

doi:10.1080/19393210.2019.1576774

Cited by 18 publications

(9 citation statements)

References 44 publications

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“…These levels are generally in line with the results found in this study. A relatively higher concentrations were reported by Hai et al (2018) for bread sampled from Vietnamese market (28-612 µg kg −1 range) with mean value at 105 µg kg −1 . The threshold level of 50 µg kg −1 set in EC regulation was exceeded in 4 of the wheat-based soft bread samples (7.1%).…”

Section: Aa Levels In Soft Bread Samplesmentioning

confidence: 67%

Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures

Roszko

Szczepańska

Szymczyk

et al. 2019

Food Additives & Contaminants: Part B

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Acrylamide is regarded as a food chemical contaminant. The aims of this work included: (i) to develop sample cleanup procedures applicable for determination of AA in soft bread samples; (ii) to determine AA levels in soft bread available in retail trade in Poland and to compare them with currently standing benchmark levels; (iii) to determine dietary risk related to AA in soft bread. The procedure based on ion-exchange solid phase extraction was more suitable to obtain LOQs corresponding to AA concentrations in soft bread samples. AA levels found in bread samples were in 3.6-163 µg kg −1 range. AA levels varied greatly from sample to sample, which suggests that both food composition and manufacturing processes play a crucial role in AA generation. When considering reference point for neoplastic effects, Margin of Exposure calculated for AA taken with soft bread ranged between 543 and 3,035.

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Section: Aa Levels In Soft Bread Samplesmentioning

confidence: 67%

Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures

Roszko

Szczepańska

Szymczyk

et al. 2019

Food Additives & Contaminants: Part B

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“…However, results were in line with information provided by other authors in recent years. Hai et al [17] found levels ranging from 25 to 1620 µg/kg in potato chips from Hanoi (Vietnam), whilst Kafouris et al [18] described an average value of 642 µg/kg in potato crisps from Cyprus (10-2193 µg/kg). Higher concentrations have been reported in potato crisps from Italy (173-3444 µg/kg, average value: 1162 µg/kg) [19] and lower value (mean value 475 µg/kg) have been described for potato crisps collected from several Portuguese local markets [20].…”

Section: Acrylamide Levels In Potato Crispsmentioning

confidence: 99%

How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?

Mesías

Nouali

Delgado-Andrade

et al. 2020

Foods

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In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures and benchmark levels to reduce acrylamide in foods. Acrylamide was determined in seventy potato crisp samples commercialized in Spain. The aim was to update knowledge about the global situation in the snack sector and evaluate the effectiveness of mitigation strategies applied, especially since the publication of the Regulation. Results were compared with data previously published in 2004, 2008, and 2014, assessing the evolution over recent years. Average acrylamide content in 2019 (664 µg/kg, range 89–1930 μg/kg) was 55.3% lower compared to 2004, 10.3% lower compared to 2008 and practically similar to results from 2014. Results support the effectiveness of mitigation measures implemented by Spanish potato crisp manufacturers. However, 27% of samples exhibited concentrations above the benchmark level established in the Regulation (750 μg/kg), which suggests that efforts to reduce acrylamide formation in this sector must be continued. Besides the variability seen between samples, acrylamide significantly correlated with the color parameter a*, which enables discrimination of whether potato crisps contain above or below benchmark content. The calculated margin of exposure for carcinogenicity was below the safety limit, which should be considered from a public health point of view.

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“…Acrylamide, C3H5NO, is a white odorless, crystalline, water-soluble compound, categorized as an extremely hazardous substance in the United States and as an alarming health risk with serious toxicity in the European Union [ 4 ]. Acrylamide in food primarily arises through a chemical reaction called Maillard reaction which takes place when foods rich in carbohydrates such as glucose and fructose react with amino acids mainly asparagine under specific conditions such as high temperatures and low moisture content [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide

Kalash,

Kharroubi,

Ballout

et al. 2024

PLoS ONE

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Introduction For years, heat treatment has been an essential method for ensuring mature food that meet the desired quality and safety characteristics. However, this process could lead to the formation of harmful compounds such as acrylamide. In this study we aimed to investigate the knowledge, attitudes and practices (KAPs) of the Lebanese population toward the potential risk associated with acrylamide. Materials & methods An online survey (n = 598) was conducted among residents in Lebanon aged 18 years and above. The survey was divided into five sections including participants’ sociodemographic characteristics, knowledge, attitude and practice sections, and some questions related to consumer’s preferences. Results & discussion The results showed that the majority of the participants had low food safety knowledge regarding acrylamide. Specifically, 82.9% of the consumers had no idea about the chemical, its formation, the foods with a high risk of acrylamide formation and the health risks associated with its exposure. Despite lack of knowledge, good domestic food practices (storage, pre-treatment) were noticed among participants. Moreover, the majority of consumers (> 80%) showed positive attitude towards proper acrylamide labeling. Participants with a bachelor’s degree appeared to have a more positive attitude toward food safety compared to those with no qualifications (p<0.001). Conclusion Despite the high consumption of acrylamide by the consumers in Lebanon through fried potatoes, bread, and coffee, the majority have no idea about acrylamide’s presence in food, its sources and its adverse health effects. Raising awareness among the public, involving policy makers in addressing the issue of clear labeling and encouraging the adoption of alternative practices to reduce acrylamide are all crucial to protect consumers’ health in Lebanon and promote healthier food consumption habits.

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Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam

Cited by 18 publications

References 44 publications

Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures

Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures

How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?

An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide

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