Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Mihai, Adriana Laura; Negoiţă, M.; Horneț, Gabriela-Andreea

doi:10.35219/foodtechnology.2020.1.06

Cited by 7 publications

(4 citation statements)

References 17 publications

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“…The addition of antioxidants also inhibits the blocking of acrolein to a certain level, which can lead to lower AA levels. The effects of polyphenols on the Maillard reaction have been given particular attention by various researchers [ 155 , 156 , 157 , 158 , 159 ]. The use of different extracts obtained from buckwheat seeds and sprouts reduced the AA level in bread by 16.7–27.3% [ 160 ].…”

Section: Methods To Reduce the Acrylamide Content In Bakery Productsmentioning

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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Section: Methods To Reduce the Acrylamide Content In Bakery Productsmentioning

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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“…The European Food Safety Authority (EFSA) has confirmed that acrylamide increases the risk of cancer in all age groups, meanwhile ESFA also established a maximum allowable limit for acrylamide in food, and it has called for "indicative values" for acrylamide to be as low as possible (26). The acrylamide content of the control sample (171.15 ± 19.52 µg/kg) and 5 BR (222.59 ± 22.41 µg/kg) was lower than the benchmark level for "biscuits and wafers" (350 µg/kg) according to European Union regulations (27). Asparagine is an important precursor for acrylamide in cereal products.…”

Section: Free Asparagine Acrylamide Hmf Furfural Methylglyoxal and Gl...mentioning

confidence: 83%

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)

Lu¹,

Cheng

Chan

et al. 2022

Front. Nutr.

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This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.

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“…In Romania, little is known about the AA level of heat-processed agro-food products and the dietary exposure of the population to this contaminant (22). A very recent study, conducted in 2018-2019 on 46 samples of cereal-based food products, showed that in all samples were detected AA levels in the range of 5.63 μg.kg −1 to 548.80 μg.kg −1 , and a percentage of 8.7% of the total samples exceeds the limit level set by the EU Regulation 2017/2158 (6), the highest level of AA was determined in 4 biscuit samples exceeding the reference level provided by the European Union (18).…”

Section: Acrylamide Levels In Popular Foodsmentioning

confidence: 90%

“…The chronic exposure to AA in bread and biscuits of the Romanian population was estimated based on a study conducted on 19 samples of commercial bread and 13 samples of biscuits and wafers category (18). The calculations took into account per capita consumption and the average level of AA of these products according to FRD 2016 reports (27).…”

Section: Estimates Of Dietary Acrylamide Exposuresmentioning

confidence: 99%

Relevance of dietary exposure to acrylamide formed in heat-processed agri-food products

Nica-Badea¹

2022

Cent Eur J Public Health

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Objectives: Acrylamide (AA) is considered one of the contaminants that occur in heat-processed agri-food products, which through diet can increase the risk of developing cancer for consumers of all age groups.Methods: This review analysed the level of acrylamide of the most important heat-processed agri-food products that contribute to the dietary exposure of the population of different European countries and the assessment of health risks related to the presence of AA in food.Results: The results of monitoring AA concentrations in agri-food products, reported individually by researchers or projects such as CONTAM in 2015 and the UK Food Standard Agency in 2017, show that some products exceeding the recently set European reference level are reported as such for specific values -mean UB/RLs in µg.kg −1 : French fries (550/500), coffee dry (523/400), coffee substitutes (1,499/500, 400), processed cereal-based baby foods (76/40), potato crisps and snacks (2,214/750), breakfast cereals (744/300), biscuits and crackers (637/350, 400), and coffee substitutes (1,897/500). Average values (µg/kg body weight per day) of exposure to AA from food for different age groups (EFSA) are estimated at 0.4-1.9, but in different European countries, as reported by several studies (including Romania), are between 1.4 and 3.4. Conclusion:Starting from the genotoxic and carcinogenic potential of acrylamide, it is important to regularly monitor the presence of acrylamide and its levels in food and to investigate the food pattern of the population to detect the share of foods at risk of exposure.

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Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Cited by 7 publications

References 17 publications

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

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

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)

Relevance of dietary exposure to acrylamide formed in heat-processed agri-food products

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