Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

Abt, Eileen; Robin, Lauren Posnick; McGrath, Sara C.; Srinivasan, Jannavi; Dinovi, Michael; Adachi, Yoko; Chirtel, Stuart J.

doi:10.1080/19440049.2019.1637548

Cited by 61 publications

(38 citation statements)

References 43 publications

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“…In contrast, Korean infants up to 2 years of age were found to have similar median AA intake (0.12 μg/kg bw/day) to the 3–6 year olds (0.11 μg/kg bw/day) [ 46 ], and Turkish 1 year olds had higher mean AA intake compared to 1.5–3 year olds [ 33 ]. A study from the USA also reported that infants below 2 years of age had higher mean AA intake (1.42 μg/kg bw/day) as compared to the rest of the population >2 years of age (0.36 μg/kg bw/day) [ 47 ] ( Figure 8 ).…”

Section: Resultsmentioning

confidence: 99%

A Review of Dietary Intake of Acrylamide in Humans

Timmermann

Mølck

Kadawathagedara

et al. 2021

Toxics

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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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Section: Resultsmentioning

confidence: 99%

A Review of Dietary Intake of Acrylamide in Humans

Timmermann

Mølck

Kadawathagedara

et al. 2021

Toxics

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“…Acrylamide or acrylic acid amide is a chemical contaminant that is formed during the technological process of baking, frying or grilling certain foods at temperatures above 120 °C and in low humidity conditions [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

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“…In 2005, the Food and Agriculture Organization (FAO) and WHO declared the presence of significant amounts of acrylamide in certain processed food or cooked at high temperatures [164]. Table 5 summarizes the acrylamide levels in food products known as to contain higher acrylamide concentrations and the acrylamide intake by individuals >2 years of age collected by the Food and Drug Administration (FDA) between 2011-2015 [165]. The major foods contributors to acrylamide dietary exposure proved to be breakfast cereals and French fries.…”

Section: Food Applicationsmentioning

confidence: 99%

“…Food products ranked by acrylamide levels and respective average intake values collected by FDA between 2011-2015[165].…”

mentioning

confidence: 99%

Recent Strategies and Applications for l-Asparaginase Confinement

et al. 2020

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l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic leukaemia (ALL) treatment, and in acrylamide reduction when starch-rich foods are cooked at temperatures above 100 °C. Its use as a biosensor for asparagine in both industries has also been reported. However, there are certain challenges associated with ASNase applications. Depending on the ASNase source, the major challenges of its pharmaceutical application are the hypersensitivity reactions that it causes in ALL patients and its short half-life and fast plasma clearance in the blood system by native proteases. In addition, ASNase is generally unstable and it is a thermolabile enzyme, which also hinders its application in the food sector. These drawbacks have been overcome by the ASNase confinement in different (nano)materials through distinct techniques, such as physical adsorption, covalent attachment and entrapment. Overall, this review describes the most recent strategies reported for ASNase confinement in numerous (nano)materials, highlighting its improved properties, especially specificity, half-life enhancement and thermal and operational stability improvement, allowing its reuse, increased proteolysis resistance and immunogenicity elimination. The most recent applications of confined ASNase in nanomaterials are reviewed for the first time, simultaneously providing prospects in the described fields of application.

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Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

Cited by 61 publications

References 43 publications

A Review of Dietary Intake of Acrylamide in Humans

A Review of Dietary Intake of Acrylamide in Humans

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Recent Strategies and Applications for l-Asparaginase Confinement

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