Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups

Hilbig, Annett; Freidank, Natja; Kersting, Mathilde; Wilhelm, Michael; Wittsiepe, Jürgen

doi:10.1078/1438-4639-00317

Cited by 73 publications

(42 citation statements)

References 21 publications

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“…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]. EFSA reported acrylamide amounts of biscuits and rusks for infants as a sub-group in the monitoring study of 2010 in Europe as 86 µg/kg [43].…”

Section: Resultscontrasting

confidence: 50%

“…Biscuits and crackers may contain high acrylamide levels, and these foods might pose serious public health risks since these foods are widely consumed by people especially children. It was reported that acrylamide exposure of children is higher than that of adults [16][17][18]. Mean acrylamide exposure levels in Europe were estimated by the European Food Safety Authority (EFSA) as 0.31-1.1, 0.43-1.4, 0.70-2.05 and 1.2-2.4 μg/kg body weight (bw)/day for adults (>18 years), for adolescents (11-17 years), for children and for toddlers (1-3 years), respectively [11].…”

Section: Introductionmentioning

confidence: 99%

“…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: 50%

Section: Introductionmentioning

confidence: 99%

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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“…Smoking by the mother is a major way by which the neonate is exposed to P. Erkekoglu and T. Baydar 324 acrylamide (26) . In addition, contaminated foodstuffs and drinking water are two other main ways to expose the baby or child to acrylamide.…”

Section: Toxicity Of Acrylamidementioning

confidence: 99%

Toxicity of acrylamide and evaluation of its exposure in baby foods

Erkekoğlu

Baydar

2010

Nutr. Res. Rev.

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Contaminants are a vast subject area of food safety and quality and can be present in our food chain from raw materials to finished products. Acrylamide, an α,β-unsaturated (conjugated) reactive molecule, can be detected as a contaminant in several foodstuffs including baby foods and infant formulas. It is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body-weight basis. Though exposure to acrylamide is inevitable, it is necessary to protect infant and children from high exposure. The present review focuses on the several adverse health effects of acrylamide including mutagenicity, genotoxicity, carcinogenicity, neurotoxicity and reproductive toxicity, and the possible outcomes of childhood exposure from baby foods and infant formulas.

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“…Given the potential danger to human health, quantifying consumer exposure to acrylamide is a high priority for governments and the industry alike (Dybing et al, 2005). To date, risk assessment studies on potential acrylamide intake from foods have been published on populations in Belgium (Matthys et al, 2005), Sweden (Svensson et al, 2003, Mucci et al, 2003, Holland (Konings et al, 2003), Germany (Hilbig et al, 2004), Slovakia (Ciesarova et al, 2004), Japan (Maitani, 2004), Norway (Norwegian Food Control Authority, 2002a), the United Kingdom (FSA, 2005), Australia (Croft et al, 2004) and the USA (Petersen, 2002). There is a gap in the scientific literature in terms of the absence of a fully quantitative risk assessment model which combines all components of acrylamide formation and the factors affecting its formation from farm-to-fork.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Acrylamide Formation in Processed Potato Products A Simulation Approach

Cummins

Butler

Brunton

et al. 2006

13th World Congress of Food Science &Amp; Technology

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The objective of this study was to create a quantitative farm-to-fork risk assessment model for acrylamide formation in processed potato products (French fries and potato crisps) in order to estimate human dietary exposure to acrylamide from these products and to identify possible risk reduction strategies. Various stages along the French fry and potato crisp making process were modelled, including potato harvest, storage and processing procedures, using Monte Carlo simulation techniques. Inputs were modelled using a variety of probability distributions to account for the inherent uncertainty and variability of the input parameters. The model was developed in Microsoft Excel with the @Risk add-on package and run for 10,000 iterations using Latin Hypercube sampling. The simulated mean level of acrylamide formation was estimated to be 317 µg/kg in commercially produced French fries and 720 µg/kg in potato crisps. The models indicated that human exposure to acrylamide through commercially produced French fries may be as high as 0.32 µg/kg bw/day for males and 0.26 µg/kg bw/day for females. This is below the WHO recommended daily limit of 1 µg/kg bw/day. The level of exposure from potato crisps was significantly less than that estimated for French fries (0.052 µg/kg bw/day and 0.064 µg/kg bw/day for males and females, respectively). The level of acrylamide in homemade French fries is likely to be high with a mean simulated level of 1073 µg/kg. A sensitivity analysis indicated that the initial level of reducing sugars was the most important parameter in both the French fry model and crisp model. The results highlight the importance of cultivar selection and process stages such as reconditioning, blanching, soaking and pre-frying, all of which help to reduce acrylamide formation and are stages which are not typically carried out in the home environment.

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Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups

Cited by 73 publications

References 21 publications

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Toxicity of acrylamide and evaluation of its exposure in baby foods

Factors Affecting Acrylamide Formation in Processed Potato Products A Simulation Approach

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Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups

Cited by 73 publications

References 21 publications

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Toxicity of acrylamide and evaluation of its exposure in baby foods

Factors Affecting Acrylamide Formation in Processed Potato Products  A Simulation Approach

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Factors Affecting Acrylamide Formation in Processed Potato Products A Simulation Approach