Determination of acrylamide level in commercial baby foods and an assessment of infant dietary exposure

Mojska, Hanna; Gielecińska, Iwona; Stós, K.

doi:10.1016/j.fct.2012.05.023

Cited by 70 publications

(37 citation statements)

References 25 publications

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“…Higher levels of acrylamide in baby biscuits samples were reported by other researchers from different countries reaching to 1217 µg/kg with the mean value of 324 µg/kg [23]. The mean acrylamide content in baby biscuits determined in our study was also lower than those of reported in Poland (219 µg/kg) [29]. The highest amount revealed in baby biscuits in a single sample (588 µg/kg) was lower than that found in Germany (633 µg/kg) [17].…”

Section: Resultscontrasting

confidence: 55%

“…These food products were major sources of dietary acrylamide exposure due to their relatively high consumption rate and/or high acrylamide levels [11,17,18,[20][21][22][23][24][25][26][27][28][29]. Therefore, exposure to acrylamide is of concern for consumers due to its potential carcinogenicity and content of acrylamide in commonly consumed food products must be determined by highly sensitive methods.…”

Section: Introductionmentioning

confidence: 99%

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Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

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Section: Resultscontrasting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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“…Mojska et al (2012) analysed 111 commercially sold Polish baby food products, including follow-on formula, infant cereals, biscuits for infants and jarred baby food. The highest mean values were found in infant biscuits (219 μg/kg) and powdered cereals (148 and 129 μg/kg).…”

Section: Temporal Trend Analysis Of Aa Occurrence Data In Certain Foomentioning

confidence: 99%

“…Infants, toddlers, other children and adolescents Mojska et al (2012) analysed 111 commercially made Polish baby food products including follow-on formula, infant cereals, biscuits for infants and jarred baby food. The estimated AA dietary intake for non-breast-fed infants (6-12 months old) considering the minimum, average and maximum AA concentration found in those products ranged from 0.4 to 0.6, from 2.10 to 4.32, and from 7.47 to 12.35 μg/kg b.w.…”

Section: 32mentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

332

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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“…Such toxicants are potentially significant contributors to human disease (1–3), and are found in food supplies (4–6), water supplies (7) and in commercial products (8). Current methods for the detection of these chemical toxicants generally require multiple steps: (a) extraction of the toxicants from the environment (9); (b) purification of the toxicants via high-performance liquid chromatography (10) or gas chromatography (11) and (c) detection of the toxicants by mass spectrometry (12) or fluorescence spectroscopy (13).…”

Section: Introductionmentioning

confidence: 99%

Cyclodextrin-promoted energy transfer for broadly applicable small-molecule detection

Serio

Chanthalyma

Prignano

et al. 2014

Supramolecular Chemistry

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Reported herein is the development of non-covalent, proximity-induced energy transfer from small-molecule toxicants to organic fluorophores bound in the cavity of γ-cyclodextrin. This energy transfer occurs with exceptional efficiency for a broad range of toxicants in complex biological media, and is largely independent of the spectral overlap between the donor and acceptor. This generally applicable phenomenon has significant potential in the development of new turn-on detection schemes.

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Determination of acrylamide level in commercial baby foods and an assessment of infant dietary exposure

Cited by 70 publications

References 25 publications

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Scientific Opinion on acrylamide in food

Cyclodextrin-promoted energy transfer for broadly applicable small-molecule detection

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