Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee

Seal, Chris; Mul, Anika de; Eisenbrand, Gerhard; Haverkort, A. J.; Franke, Knut; Lalljie, Sam P.D.; Mykkänen, Hannu; Reimerdes, E. H.; Scholz, Gabriele; Somoza, Veronika; Tuijtelaars, Sandra; Boekel, T. van; Klaveren, J.D. van; Wilcockson, S. J.; Wilms, Lonneke C.

doi:10.1017/s0007114508965314

Cited by 60 publications

(48 citation statements)

References 202 publications

(261 reference statements)

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“…Highest levels (several hundred µg/kg) of acrylamide have been reported in foods including potato crisps, coffee and crispbread (Stadler & Scholz 2004). Various steps may be taken to minimise levels of acrylamide in food (e.g., Zhang & Zhang 2007;Seal et al 2008). The real risk to human health of diet-derived acrylamide remains unclear; but a framework for assessing the risk has been published (Dybing et al 2005).…”

Section: Acrylamidementioning

confidence: 99%

Dietary Maillard Reaction Products: Implications for Human Health and Disease

Ames¹

2009

Czech J. Food Sci.

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When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health.

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Section: Acrylamidementioning

confidence: 99%

Dietary Maillard Reaction Products: Implications for Human Health and Disease

Ames¹

2009

Czech J. Food Sci.

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“…According to the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) a margin of exposure (MOE) of 10000 would indicate low concern, underlining that the relatively low MOE for acrylamide calls for rapid and effective mitigation measures in order to lower consumer exposure (Bolger et al, 2010;Seal et al, 2008).…”

Section: Epidemiological Evidence Of Risk From Consumption Of Acrylammentioning

confidence: 99%

Estimated Acrylamide Intake from Coffee Consumption in Latin America

Porto¹,

Freitas-Silva²,

Rosa³

et al. 2015

American Journal of Agricultural and Biological Sciences

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Abstract:The presence of acrylamide in foods such as coffee can pose risks to human health. Coffee consumption and production in Latin America have increased in recent years. According to the FAO, world coffee consumption is divided into five groups of countries according to average yearly per capita consumption: (i) between 8.0 kg and 12 kg; (ii) between 4.1 kg and 8.0 kg; (iii) between 2.4 kg and 4.5 kg; (iv) between 0.8 kg and 2.4 kg; and (v) less than 0.8 kg. In this work, the countries of Latin America are divided into three groups according to annual per capita coffee consumption: group 1: between 4.1 kg and 8.0 kg (Brazil, Argentina, Colombia and Costa Rica); group 2: between 2.4 kg and 4.5 kg (Guyana, French Guyana, Honduras, Suriname, Uruguay and Venezuela); and group 3: between 0.8 kg and 2.4 kg (Bolivia, Chile, Cuba, El Salvador, Ecuador, Guatemala, Haiti, Jamaica, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico and Dominican Republic). There are great differences in the consumption of acrylamide-forming foods among populations from different countries. The literature shows a range from 0.5 to 4.21 µg of acrylamide per 300 mL of coffee and the World Health Organization recommends a maximum daily limit for acrylamide intake of 1 µg/kg bw. Thus, coffee is a beverage that contributes greatly to acrylamide intake in almost all population groups. From the calculated data on acrylamide intake in Latin America, it was possible to estimate the daily intake in the region's countries. According to the maximum limit set by the WHO of 1 µg acrylamide per day per bw, for people in the countries of group 1, coffee makes a large contribution to the intake of acrylamide. Thus, there should be focus on reducing the levels of acrylamide in foods, since they are the predominant sources of this substance for some populations.

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“…The FAO (Food and Agriculture Organisation) and WHO (World Heath Organisation) attributed high priority to the study of this phenomenon on an international level through multidisciplinary research. Pioneer research on carbohydrate products such as fried potatoes (containing the highest recorded concentrations of acrylamide) and cereals demonstrated that acrylamide formation is derived from the Maillard reaction, involving the reducing sugars glucose and fructose and the amino acid asparagine (Asn) 1–3…”

Section: Introductionmentioning

confidence: 99%

“…Particular research attention has been focused on postharvest storage effects on precursor levels and resultant formation of acrylamide under varying processing conditions 4–9. Although research on optimising processing conditions is ongoing,3 the development of alternative strategies to improve the raw material by reducing the levels of acrylamide precursors is considered essential 10. In potato, Asn is relatively abundant, whereas the sugars are limiting to acrylamide formation and, as such, are regarded as the pivotal determinants of acrylamide content in processed products 3, 4, 10–13.…”

Section: Introductionmentioning

confidence: 99%

Late‐Year News

2012

ChemPhysChem

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Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee

Cited by 60 publications

References 202 publications

Dietary Maillard Reaction Products: Implications for Human Health and Disease

Dietary Maillard Reaction Products: Implications for Human Health and Disease

Estimated Acrylamide Intake from Coffee Consumption in Latin America

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