Verification of the findings of acrylamide in heated foods

Abstract

We report here the first confirmation of the recent Swedish findings of acrylamide in heated foods. The verification exercise used an LC-MS/MS method developed for the purpose as well as an established GCMS method for acrylamide analysis. LC-MS/MS was suitable for the direct determination of acrylamide in aqueous extracts of foods by isotope dilution mass spectrometry (IDMS) using triply deuterated acrylamide. Some food matrices were not suited to the new method and mixed-mode solid-phase extraction (SPE) was used to clean these extracts. The foods tested included UK versions of some of the key food groups analysed in Sweden. Also tested were some foods heated under home-cooking conditions. There was good agreement between the LC-MS/MS results and the GC-MS results and the levels of acrylamide found here were similar to those reported for the corresponding foods analysed in the Swedish study. The analyses confirmed that acrylamide is absent from the raw or boiled foods but present at significant levels in fried, grilled, baked and toasted foods. The highest result was 12000 microg kg(-1) acrylamide in overcooked oil-fried chips.

Polyacrylamide in Agriculture and Environmental Land Management

“…Reports by Tareke et al (2002) and others (Ahn et al, 2002;Andrzejewski et al, 2004;Bacalski et al, 2003;Konings et al, 2003;Palevitz, 2002;Roach et al, 2003;Rosen and Hellenas, 2002;Svensson et al, 2003;Zyzak et al, 2003) have drawn new attention to health concerns related to AMD. Their papers (and many others) reported the AMD content of a wide range of cooked, baked, and fried foods.…”

Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System

“…After the report was published, it immediately caused widespread concern in the world food industry. Many confirmatory experiments [2,3,4] have been performed by other research groups from academic, industrial and official laboratories. These investigations caused considerable concern as AA has been regarded as a compound that has neurotoxicity, reproductive toxicity, genetic toxicity and carcinogenicity in animals [5,6].…”

Acrylamide in fried potatoes: An updated review

“…Desde entonces, se han publicado en revistas científicas o se han presentado en las reuniones internacionales, varios métodos analíti-cos que describen la determinación de acrilamida en alimentos procesados (Wenzl et al, 2003). Estos métodos se basan principalmente en el empleo de la espectrometría de masas (MS) como la técni-ca determinante, antecedido de una separación mediante cromatografía líquida (Ahn et al, 2002;Becalski et al, 2003;Hartig et al, 2002;Höfler et al, 2002;Gutsche et al, 2002;Nemoto et al, 2002;Tareke et al, 2002), o cromatografía de gases donde el analito se derivatiza (Gertz y Klostermann, 2002;Höfler et al, 2002;Ono et al, 2003;Tareke et al, 2002), o, se analiza directamente (Biedermann et al, 2002;Tateo y Bononi, 2003).…”