Exposure of the Croatian adult population to acrylamide through bread and bakery products

Andačić, Ivana Mandić; Tot, Ana; Ivešić, Martina; Krivohlavek, Adela; Thirumdas, Rohit; Barba, Francisco J.; Sabolović, Marija Badanjak; Kljusurić, Jasenka Gajdoš; Brnčić, Suzana Rimac

doi:10.1016/j.foodchem.2020.126771

Cited by 30 publications

(22 citation statements)

References 15 publications

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“…As far as the bread category is concerned, the levels of AA reported in this study are lower than the data observed in toast and bread from the Slovenian market that ranged from 44.5 μg/kg to 246.1 μg/kg [ 4 ]. In contrast, they are consistent with results observed by Mojiska et al (2010) and in Croatian wheat bread sampled between January 2015 and April 2018, whereas the levels of AA from the latter study related to bread samples collected after April 2018 are lower than our results and so are the data by EFSA (2015) and Roszko et al (2020) concerning soft wheat bread products [ 6 , 19 , 27 , 28 ].…”

Section: Resultssupporting

confidence: 93%

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Esposito

Velotto²,

Rea

et al. 2020

Molecules

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Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

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Section: Resultssupporting

confidence: 93%

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Esposito

Velotto²,

Rea

et al. 2020

Molecules

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“…Acrylamide is formed mainly in carbohydrate-rich foods, during the Maillard reaction between reducing carbohydrates (glucose, fructose, etc.) and amino acids (especially asparagine), a reaction responsible for the formation of specific taste and color (browning/ frying) [8][9][10].…”

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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“…The average level of acrylamide in all the analyzed samples was 13.63 µg/kg, which means it is 27.26% less compared to the benchmark level allowed by European legislation. Compared to Croatia, where the market of bread and bakery products has a main ingredient of wheat flour, it was found that the bread produced in Romania had a much lower content (73%) of acrylamide (13.63 µg/kg compared to 51 µg/kg) [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Determination of Acrylamide in Selected Foods from the Romanian Market

Pogurschi

Zugravu

Ranga

et al. 2021

Foods

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Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety. Knowing the acrylamide content of food offers the possibility of implementing corrective measures when needed, targeted at lowering its level. The aim of the paper was to screen for the presence of acrylamide in four products consumed almost daily in Romania and calculate acrylamide exposure by consuming one serving. Expressed in µg/kg coffee has the highest average acrylamide content (199), followed by potato chips (134), pretzels (120), and bread (14). Results regarding the acrylamide content in one serving showed the highest levels of acrylamide in pretzels (10.20 µg/serving), followed by potato chips (4.00 µg/serving), coffee (2.20 µg/cup), and bread (0.40 µg/slice). The calculation of the acrylamide content for one serving of the studied products will facilitate the following studies on the dietary acrylamide intake of the Romanian population, studies which, to our knowledge, have not been performed so far.

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Exposure of the Croatian adult population to acrylamide through bread and bakery products

Cited by 30 publications

References 15 publications

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

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

Determination of Acrylamide in Selected Foods from the Romanian Market

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