Health risk assessment of acrylamide in bread in Iran using LC-MS/MS

Eslamizad, Samira; Kobarfard, Farzad; Tsitsimpikou, Christina; Tsatsakis, Aristidis; Tabib, Kimia; Yazdanpanah, Hassan

doi:10.1016/j.fct.2019.02.019

Cited by 44 publications

(14 citation statements)

References 24 publications

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“…The content of AA detected in the bakery products analysed in Romania were similar with the ones measure in Lesser Poland, where the level was between undetectable to 77.7 μg/kg, with an average of 29.74 μg/kg for the 15 products analysed (Cieślik et al, 2019). In a survey carried out in Iran, the AA values of traditional and industrial bread samples were less than 83.3 µg/kg (Eslamizad et al, 2019). The AA levels for all bread samples analysed were below the benchmark levels presented in the Commission Regulation (EU) 2017/2158.…”

Section: Aa Content Of Soft Breadsupporting

confidence: 73%

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

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2020

Ann.UDJG.FoodTechnology

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This study reports the acrylamide (AA) content of some cereal-based products purchased from different Romanian suppliers. The AA level was determined by using gas chromatography tandem mass spectrometry (GC-MS/MS) in SRM mode. The analytical method was characterized by a high degree of sensitivity (limit of detection (LOD) = 1.23 μg/kg, and limit of quantification (LOQ) = 3.70 μg/kg). A total of 46 food samples of bread, biscuits, and similar products (doughnuts, cakes, cookies etc.) were analysed. The results showed that the AA level varied between food samples, for soft bread (5.63-85.05 µg/kg), biscuits (8.55-548.80 µg/kg), crackers (13.92-167.58 µg/kg) and for similar products (12.57-99.01 µg/kg) which were lower than the benchmark levels set by the Commission Regulation (EU) 2017/2158. The highest AA content (548.80 µg/kg) was found for biscuits, while the lowest AA content (5.63 µg/kg) was obtained for wheatbased bread. From the analysed products, 4 biscuit samples exceeded the benchmark levels of 350 µg/kg established by European Union.

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Section: Aa Content Of Soft Breadsupporting

confidence: 73%

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

Mihai

Negoiţă

Horneț

2020

Ann.UDJG.FoodTechnology

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“…The mechanisms behind the effect of ultra-processed food on oxidative damage are not clear. Several studies have shown that different ultra-processed food in the food market, such as cereals including cookies and cakes (54,55) , biscuits (56,57) , industrial bread (58)(59)(60) , potato chips (57,61,62) and coffee (63) , contain a high concentration of acrylamide (64) . Based on laboratory data, this chemical has been shown to have a carcinogenic effect (63,(65)(66)(67)(68)(69) , although the epidemiological evidence has not been consistent in this regard (70) .…”

Section: Discussionmentioning

confidence: 99%

Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents

et al. 2020

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Ultra-processed food is one of the main contributors to energy supply and consumption in food systems worldwide, and evidence of their detrimental health outcomes in humans is emerging. This study aimed to assess ultra-processed food intake and its association with urinary levels of 8-hydroxy-2'-deoxyguanosine (8-OHdG), a biomarker of DNA oxidative damage, in 139 healthy adolescents in Karaj city in Iran. Usual dietary intake was measured using a 168-item validated food frequency questionnaire. The daily intake of ultra-processed food consumption was determined through the classification of NOVA and general linear models were used to compare the urinary levels of 8-OHdG/creatinine (ng/mg crn) within tertiles of ultra-processed food intake. Adolescents in the higher tertile of ultra-processed food consumption had a significantly higher mean level of urinary 8-OHdG/ creatinine in comparison to the lower tertiles in the crude model (P for trend: 0.003) and after adjustment for confounding variables, including total energy intake, sex, age, body mass index (BMI) for age Z-score, obesity, and physical activity (P for trend:0.004). This association was still significant after adjusting for dietary intake of whole grains, nuts, legumes, the ratio of monosaturated fatty acids (MUFAs) to saturated fatty acids (SFAs) (g/day), and Mediterranean dietary score (P for trend: 0.002). More studies are needed to explore the determinants of ultra-processed food supply, demand, consumption, and health effects; such studies should be applied to develop evidence-informed policies and regulatory mechanisms to improve children’s and adolescents’ food environment policy-making and legislation with special attention to ultra-processed food.

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“…By detecting potato chips in 31 elementary school cafeterias in Spain, the average AA level was 329 µg/kg (Mesias et al, 2020). In the Shiraz region of Iran, where the average concentration of AA in semi-industrial sangak bread was 135 µg/kg, and the potential health risk of AA intake by children through the consumption of sangak bread was the highest (Eslamizad et al, 2019). In addition, the researchers collected 143 different meals from companies providing school canteens in the Umbria region of central Italy.…”

Section: Risk Assessment Of Dietary Exposure To Acrylamidementioning

confidence: 99%

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Huang¹,

Jiang²,

Yang³

et al. 2021

NRFHH

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Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.

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Health risk assessment of acrylamide in bread in Iran using LC-MS/MS

Cited by 44 publications

References 24 publications

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

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

Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

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