Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment
| Autor: | Salvatore Velotto, Tommaso Stasi, Teresa Rea, Francesco Esposito, Teresa Cirillo |
|---|---|
| Přispěvatelé: | Esposito, F., Velotto, S., Rea, T., Stasi, T., Cirillo, T. |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Carcinogenesis
Pharmaceutical Science Food Contamination Biology 01 natural sciences Article Gas Chromatography-Mass Spectrometry Analytical Chemistry Dietary Exposure lcsh:QD241-441 chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Organic chemistry Age groups Drug Discovery otorhinolaryngologic diseases Cooking Food science Physical and Theoretical Chemistry Risk assessment Acrylamide Dietary exposure Bromination 010401 analytical chemistry Organic Chemistry digestive oral and skin physiology Temperature technology industry and agriculture food and beverages Bread 04 agricultural and veterinary sciences Bromine 040401 food science Italian population Margin of exposure 0104 chemical sciences Italy chemistry Chemistry (miscellaneous) Carcinogens Molecular Medicine 2-propenamide Food Analysis 2-Propenamide Exposure data |
| Zdroj: | Molecules Volume 25 Issue 18 Molecules, Vol 25, Iss 4156, p 4156 (2020) |
| Popis: | Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 ° C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µ g/kg for bread and products thereof and from 204 to 400 µ g/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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