Online first
Current issue
Archive
Special Issues
About the Journal
Publication Ethics
Anti-Plagiarism system
Instructions for Authors
Instructions for Reviewers
Editorial Board
Editorial Office
Contact
Reviewers
All Reviewers
2023
2022
2021
2020
2019
2018
2017
2016
General Data Protection Regulation (RODO)
RESEARCH PAPER
Dietary acrylamide exposure in chosen population of South Poland
1
Department of Hygiene and Dietetics, Jagiellonian University, Medical College, Krakow, Poland
2
Department for Health Problems of Ageing, Institute of Rural Health in Lublin, Poland
3
Pope John Paul II State School of Higher Education in Biała Podlaska, Institute of Public Health, Poland
4
Departament of Orthopaedics and Rehabilitation, Medical University of Lublin, Poland
5
Higher School of Public Health, Zielona Góra, Poland
Ann Agric Environ Med. 2013;20(2):351-355
KEYWORDS
ABSTRACT
Introduction:
Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin.
Objective:
Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk.
Material and Methods:
Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg bw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.
Results:
Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL100.18 and 0.31 mg/kgbw/day.
Conclusions:
Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin.
Objective:
Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk.
Material and Methods:
Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg bw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.
Results:
Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL100.18 and 0.31 mg/kgbw/day.
Conclusions:
Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
REFERENCES (49)
1.
Moorman WJ, Reutman SS, Shaw PB, Blade LM, Marlow D, Vesper H, Clark JC, Schrader SM. Occupational Exposure to Acrylamide in Closed System Production Plants: Air Levels and Biomonitoring. J Toxicol Environ Health A. 2012; 75(2): 100–111.
2.
Hogervorst JG, Baars BJ, Schouten LJ, Konings EJ, Goldbohm RA, van den Brandt PA. The carcinogenicity of dietary acrylamide intake: a comparative discussion of epidemiological and experimental animal research. Crit Rev Toxicol. 2010; 40(6): 485–512.
3.
McLean D, Agarwal V, Stack K, Horne J, Richardson D. Synthesis of guar gum-graft-poly(acrylamide-co-diallyldimethylammonium chloride) and its application in the pulp and paper industry. BioResources. 2011; 6(4): 4168–4180.
4.
Zhuang X, Wang Y, Li Q, Yan S, He N. The production of bioflocculants by Bacillus licheniformis using molasses and its application in the sugarcane industry. Biotech Bioproc Eng. 2012; 17(5): 1041–1047.
5.
Adamsa A, Hamdania S, Van Lanckera F, Méjrib S, De Kimpe N. Stability of acrylamide in model systems and its reactivity with selected nucleophiles. Food Res Int. 2010; 43(5): 1517–1522.
6.
Fuhr U, Boettcher MI, Kinzig-Schippers M, Weyer A, Jetter A, Lazar A, Taubert D, Tomalik-Scharte1 D, Pournara P, Jakob V, Harlfinger S, Klaassen T, Berkessel A, Angerer J, Sörgel F, Schömig E. Toxicokinetics of acrylamide in humans after ingestion of a defined dose in a test meal to improve risk assessment for acrylamide carcinogenicity. Cancer Epid Biom Prev. 2006; 15: 266–271.
7.
Capuano E, Fogliano V. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. Food Sci Technol. 2011; 44(4): 793–810.
8.
Turkington C, Mitchell D. The encyclopedia of poisons and atidots, 2009. Copyright by Estate of Carol Turkington.
9.
Xie J, Terry KL, Poole EM, Wilson KM, Rosner BA, Willett WC, Vesper HW, Tworoger SS. Acrylamide hemoglobin adduct levels and ovarian cancer risk: a nested case-control study. Cancer Epidemiol Biomarkers Prev. 2013; Feb 15 (available in the Internet).
10.
Clement FC, Dip R, Naegeli H. Expression profile of human cells in culture exposed to glycidamide, a reactive metabolite of the heatinduced food carcinogen acrylamide. Toxicology 2007; 240(1–2): 111–124.
11.
Busk L. Acrylamide – A case study on risk analysis. Food Control. 2010; 21(12): 1677–1682.
12.
Parka HR, Kima M-S, Kima SJ, Parka M, Konga KH, Kima HS, Kwackb SJ, Kangb TS, Kimb SH, Kima HS, Leea J. Acrylamide induces cell death in neural progenitor cells and impairs hippocampal neurogenesis. Toxicol Lett. 2010; 193(1): 86–93.
13.
Lin Y, Lagergren J, Lu Y. Dietary acrylamide intake and risk of oesophageal cancer in a population-based case-control study in Sweden. Int J Cancer. 2011; 128: 676–681.
14.
Pelucchi C, La Vecchia C, Bosetti C, Boyle P, Boffetta P. Exposure to acrylamide and human cancer – a review and meta-analysis of epidemiologic studies. Ann Oncol. 2011; 22: 1487–1499.
15.
IARC Monographs on the evaluation of carcinogenic risk to humans. Acrylamide, summary of data reported and evaluation. IARC, Lyon, France 1994, p.289.
16.
Yaminia Y, Ghambariana M, Esrafilia A, Yazdanfarb N, Moradia M. Rapid determination of ultra-trace amounts of acrylamide contaminant in water samples using dispersive liquid–liquid microextraction coupled to gas chromatography-electron capture detector. Int J Environ Anal Chem. 2012; 92(13): 1493–1505.
17.
JECFA Evaluation of certain food additives and contaminants. 72nd report of the joint FAO/WHO expert committee on food additive. WHO Technical Report Series 959, 2011.
18.
Bonneck S. Acrylamide risk governance in Germany. 2007. http:// www.researchgate.net/publication/227047240_Acrylamide_Risk_ Governance_in_Germany (accessed: 2012.12.07).
19.
Bolger PM, Leblancb J-C, Setzerc RW. Application of the Margin of Exposure (MoE) approach to substances in food that are genotoxic and carcinogenic: EXAMPLE: Acrylamide (CAS No. 79-06-1). Food Chem Toxicol. 2010; 48: S25–S3.
20.
Capuanoa E, Ferrignoa A, Acampaa I, Serpenb A, Açarb ÖÇ, Gökmenb V, Foglianoa V. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Res Int. 2009; 42(9): 1295–1302.
21.
Lasekan O, Abbas K. Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology. Food Chem. 2010; 125(2): 713–718.
22.
Yuan Y, Chen F, Zhao GH, Liu J, Zhang XH, Hu XSA. A comparative study of acrylamide formation induced by microwave and conventional heating methods. J Food Sci. 2007; 72(4): 212–216.
23.
Sannya M, Jinapb S, Bakkerc EJ, van Boekela MA, Luninga PA. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study. Food Chem. 2012; 132(1): 134–143.
24.
Center for Science in the Public Interest. FDA Urged to Limit Acrylamide in Food June 4, 2003. http://www.cspinet.org/new/200... (accessed: 2012.12.07).
25.
Szponar L, Wolnicka K, Rychlik E. Album fotografii produktów I potraw. Prace IŻŻ 96. Warszawa 2000.
26.
U.S. Food and Drug Administration. Survey Data on Acrylamide in Food: Individual Food Products. http://www.fda.gov/Food/FoodSa... FoodContaminantsAdulteration/ChemicalContaminants/Acrylamide/ ucm053549.htm (accessed: 2012.12.07).
27.
Mojska H, Gielecińska I, Szponar L, Ołtarzewski M. Estimation of the dietary acrylamide of the Polish population. Food Chem Toxicol. 2010; 48: 2090–2096.
28.
Szponar L, Sekuła W, Rychlik E, Ołtarzewski M, Figurska K. Badania indywidualnego spożycia żywności i stanu odżywienia w gospodarstwach domowych. Prace IŻŻ 101. Warszawa 2003.
29.
Claeysa W, Baerta K, Mestdaghb F, Vercammenc J, Daenensd P, De Meulenaerb B, Maghuin-Rogistere G, Huyghebaertb A. Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies. Food Add Contam. 2010; 27(9): 1199–1207.
30.
Sirot V, Hommetb F, Tarda A, Leblanca JC. Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study. Food Chem Toxicol. 2012; 50: 889–894.
31.
Chen F, Yuan Y, Liu J, Zhao G, Hu X. Survey of acrylamide levels in Chinese food. Food Add Contam: Part B Surveillance 2008; 1, 85–92.
32.
Brantsaeter AL, Haugen M, Mul A, Bjellaas T, Becher G, Klaveren JV, Alexander J, Meltzer HM. Exploration of different methods to assess dietary acrylamide exposure in pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa). Food Chem Toxicol. 2008; 46: 2808–2814.
33.
Croft M, Tong P, Fuentes D, Hambridge T. A survey of acrylamide in carbohydrate-based foods. Food Add Contam. 2004; 21(8): 721–736.
34.
Olesen PT, Olsen A, Frandsen H, Frederiksen K, Overvad K, Tjønneland A. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study. Int J Cancer. 2008; 122(9): 2094–2100.
35.
European Food Safety Authority. Results on acrylamide levels in food from monitoring years 2007–2009 and Exposure assessment. EFSA Journal 2011; 9(4):2133–2181.
36.
Vesper HW, Caudill SP, Osterloh JD, Meyers T, Scott D, Myersand GL. Exposure of the U.S. Population to Acrylamide in the National Health and Nutrition Examination Survey 2003–2004. Environ Health Perspect. 2010; 118(2): 278–283.
37.
Joint FAO/WHO Expert Committee on Food Additives (JECFA). Evaluation of certain food contaminants, 2006. 64th Report.
38.
GUS. Analiza zmian cen towarów i usług konsumpcyjnych w ujęciu terytorialnym w pierwszym półroczu 2009.
39.
Hilbig A, Freidank N, Kersting M, Wilhelm M, Wittsiepe J. Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups. Int J Hyg Environ Health. 2004; 207(5): 463–71.
40.
Konings EJM, Baars AJ, van Klaveren DJ, Spanjer MC, Rensen PM, Hiemstra M, van Kooij JA, Peterset PWJ. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food Chem Toxicol. 2003; 41: 1569–1579.
41.
Lin Y, Lagergren J, Lu Y. Dietary acrylamide intake and risk of esophageal cancer in a population-based case-control study in Sweden. Int J Cancer. 2011; 128(3): 676–681.
42.
Segovia Bravo K, Ramírez R, Durst R, Escobedo-Avellaneda ZJ, WeltiChanes J, Sanz PD, Torres JA. Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods. J Food Sci. 2012; 77(1): R1-10.
43.
The Confederation of the Food and Drink Industries of the EU. http://www.fooddrinkeurope.eu/... Toolboxfinal260911.pdf (accessed: 2012.12.07).
44.
Recommendations Commission recommendation of 2 June 2010 on the monitoring of acrylamide levels in food. Official Journal of European Commission http://eur-lex.europa.eu/LexUr... =OJ:L:2010:137:0004:0010:EN:PDF (accessed: 2012.12.07).
45.
Wojtyła A, Biliński P, Jaworska-Łuczak B. Regulatory strategies to ensure food and feed safety in Poland—update review. Ann Agric Environ Med. 2010; 17(2): 215–220.
46.
Błochowiak K, Sidorowicz K, Sokalski J, Witmanowski H. Er:YAG laser evaluation in the treatment of benign neoplasms and tumorous lesions of the oral mucosa. PostEP Derm Alergol. 2012; XXIX, 3: 143–147.
47.
Witmanowski H, Lewandowicz E, Sobieszek D, Rykała J, Łuczkowska M. Facial skin cancers: general information and an overview of treatment methods. Postep Derm Alergol. 2012; XXIX, 4: 240-255.
48.
EFSA/WHO international conference with support of ILSI Europe on risk assessment of compounds that are both genotoxic and carcinogenic, 2005. 16–18 November 2005, Brussels, Belgium.
49.
EFSA Results on acrylamide levels in food from monitoring year 2008. EFSA Journal 2010; 8(5):1599–1630.
Share
RELATED ARTICLE
| eISSN: | 1898-2263 |
| ISSN: | 1232-1966 |
Improvement of visual identification of the journal - task financed under the agreement No. 618/P-DUN/2019 by the Minister of Science and Higher Education allocated to the activities of disseminating science.
Generation of the DOI (Digital Object Identifier) - task financed under the agreement No. 618/P-DUN/2019 by the Minister of Science and Higher
© 2006-2024 Journal hosting platform by Bentus
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
