Levels of acrylamide in foods included in ‘the first French total diet study on infants and toddlers’

Lambert, Marine; Inthavong, Chanthadary; Hommet, Frédéric; Leblanc, Jean-Charles; Hulin, Marion; Guérin, Thierry

doi:10.1016/j.foodchem.2017.08.035

Cited by 41 publications

(19 citation statements)

References 28 publications

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“…A study by Lambert et al. () on French foods showed that acrylamide was detected at mean concentrations in the range of 0.14 to 102 μg/kg. The acrylamide levels in 56 Italian biscuits and breakfast cereals ranged from 30 to 940 μg/kg (Capei, Pettini, Lo Nostro, & Pesavento, ).…”

Section: Introductionmentioning

confidence: 99%

“…Another Finish study (Hirvonen et al, 2011) found that acrylamide exposure was highest among the 3-year-old children (mean = 1.02 μg/kg bw/day; 97.5th percentile = 1.95 μg/kg/day) and lowest among 65 to 74-year-old women (median = 0.31 μg/kg bw/day; 97.5th percentile = 0.69 μg/kg bw/day). A study by Lambert et al (2018) on French foods showed that acrylamide was detected at mean concentrations in the range of 0.14 to 102 μg/kg. The acrylamide levels in 56 Italian biscuits and breakfast cereals ranged from 30 to 940 μg/kg (Capei, Pettini, Lo Nostro, & Pesavento, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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Acrylamide, formed in baked and fried plant‐based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato‐ and cereal‐based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten‐free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat‐based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato‐based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato‐containing gluten‐free matzos) μg/kg acrylamide. Except for the potato‐containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat‐ and sorghum‐based products were the highest. Flatbreads from alternative grains can result in gluten‐free products with high nutritional value and less acrylamide. Practical Application Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low‐acrylamide, gluten‐free functional food.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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“…The main exposure route to acrylamide toxicity for humans is industrial occupation and smoking but evidences have revealed that diet may be considered as the another important ACR source for human and animals. ACR does not occur naturally in diets but however, can be generated from food components during heat treatment as a result of Maillard reaction condensation of the carbonyl group of reducing sugars with the nucleophilic amino group of the amino acids (especially asparagine and lysine residues) (Lambert et al, 2018). Generation of ACR by this reaction mainly depends on the food cooking and processing conditions, especially temperature (above 120-150 C) (Sassano et al, 2017;Lambert et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…ACR does not occur naturally in diets but however, can be generated from food components during heat treatment as a result of Maillard reaction condensation of the carbonyl group of reducing sugars with the nucleophilic amino group of the amino acids (especially asparagine and lysine residues) (Lambert et al, 2018). Generation of ACR by this reaction mainly depends on the food cooking and processing conditions, especially temperature (above 120-150 C) (Sassano et al, 2017;Lambert et al, 2018). ACR is a well-known neurotoxic agent in both humans and experimental animals which can show dose-and time-dependent deleterious effects, mainly degeneration, on central and peripheral nervous systems (Kopanska et al, 2018;Lopachin, 2004).…”

Section: Introductionmentioning

confidence: 99%

Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Özer¹,

Türkoğlu²

2019

Adv. Anim. Vet. Sci.

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“…According to the World Health Organization (WHO) guideline, the threshold limit for acrylamide in drinking water is 0.5 µg L −1 [5]. It should be pointed out that an exposure to low amount of acrylamide (0.5-0.98 µg kg −1 b.w./day for adults > 15 years and 1.25-2.54 µg kg −1 b.w./day for 3-14 years) by consuming of foodstuffs increases the risk of cancer [6]. Therefore, accurate determination of acrylamide in food stuffs is a vital issue for food safety and human health.…”

Section: Introductionmentioning

confidence: 99%

Dummy molecularly imprinted polymers based on a green synthesis strategy for magnetic solid-phase extraction of acrylamide in food samples

Bagheri

Arabi

Ghaedi

et al. 2019

Talanta

329

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In this work, novel dummy molecularly imprinted polymers (DMIP) with propanamide as a dummy template molecule were prepared based on a green synthesis strategy of less consumption of hazardous/organic reagents and at mild conditions for magnetic solid-phase extraction (MSPE) of acrylamide in biscuit samples, followed by high performance liquid chromatography (HPLC) determination. The resultant DMIP was well characterized by FT-IR, SEM, TEM and VSM, exhibiting uniform nanoscale coreshell structure and good magnetic property in favor of simple rapid separation. Several main variables influencing MSPE efficiency were investigated, including DMIP dosage, sample solution pH, extraction time and desorption solvent; central composite design (CCD) and response surface methodology (RSM) were employed to assist in the MSPE condition optimization with rapidity and reliability. Under optimized conditions, excellent linearity for acrylamide was obtained in the range of 5.0-5000.0 µg kg −1 , and low detection and quantification limits were 1.3 µg kg −1 and 4.4 µg kg −1 , respectively. The method recoveries at five spiked concentrations were found within 86.0-98.3% with relative standard deviations (RSDs) of 1.2-4.1%. Furthermore, endogenous acrylamide was detected in five different biscuit samples and the RSDs values were lower than 3.3%. The present study suggested promising perspectives of water-compatible eco-friendly DMIP based MSPE-HPLC method for highly effective sample pretreatment and targeted analytes determination in complicated matrices. Recently, chromatographic techniques coupled with sensitive detectors (hyphenated techniques) such as gas chromatography-mass spectrometry (GC-MS) [7], GC-electron capture spectrometry [8],

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Levels of acrylamide in foods included in ‘the first French total diet study on infants and toddlers’

Cited by 41 publications

References 28 publications

Acrylamide Content of Experimental and Commercial Flatbreads

Acrylamide Content of Experimental and Commercial Flatbreads

Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Dummy molecularly imprinted polymers based on a green synthesis strategy for magnetic solid-phase extraction of acrylamide in food samples

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