Food contamination with acrylamide in terms of consumer health risk

Autor: Agata Piekut, Renata Baranowska, Mateusz Suchanek, Anna Spychała
Jazyk: English<br />Polish
Rok vydání: 2022
Předmět:
Zdroj: Medycyna Ogólna i Nauki o Zdrowiu, Vol 28, Iss 2, Pp 196-201 (2022)
Druh dokumentu: article
ISSN: 2083-4543
2084-4905
DOI: 10.26444/monz/146552
Popis: Introduction and objective Food is a basis for proper functioning of the human body. Inadequate quality of consumed food products may have a negative impact on mhuman health. Acrylamide (AA) is a dangerous and harmful chemical compound contained in food products. The aim of the study was to identify and analyze data from literature concerning the risk to consumer health associated with the consumption of highly processed foods containing acrylamide, and to estimate the size of this risk. Material and methods Analysis of the size of consumer health risk related to exposure to AA in food was performed by reviewing the available literature data published over 11 years (from 2011–2021). Data on the consumption of particular food products by an average Pole was obtained from the Central Statistical Office. Adult exposure was calculated to assess the health risks to consumers from consuming individual foods containing AA. The health risk was estimated in accordance with US EPA guidelines. Results The analysis of the size of health risk to an average Pole performed based on three scenarios that assumed the consumption of selected food products containing minimum, medium and high amounts of acrylamide did not show any significant exposure in any groups of products Conclusions The estimated health risk resulting from exposure to acrylamide contained in food did not show any significant exposure, however, considering that a person consumes food containing AA throughout the whole life the content of this toxic compound in food products is important.
Databáze: Directory of Open Access Journals
Externí odkaz: