Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

González-Mulero, Lucía; Mesías, Marta; Morales, Francisco J.; Delgado-Andrade, Cristina

doi:10.3390/foods10092008

Cited by 12 publications

(10 citation statements)

References 37 publications

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“…Therefore, it would be logical to compare the results of muffins with cake. González-Mulero et al ( 40 ) found acrylamide concentration in the range of 15 to 138 μg/kg in sponge cake which was in agreement with the findings in the present study. EFSA reported the set values of acrylamide in cake as 66 μg/kg which were in accordance with the values observed in the samples studied in the present study.…”

Section: Resultssupporting

confidence: 93%

“…Fermentation is involved in the preparation of pizza. In a study conducted on pizza by González-Mulero et al ( 40 ), it was found that acrylamide contents were in the range of 15 to 104 μg/kg which was concurrent to the findings of the present study. The acrylamide levels analyzed in pizza samples from Italy were in the range of 90 to 250 μg/kg ( 41 ) which were higher than the values obtained in the present study.…”

Section: Resultssupporting

confidence: 91%

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Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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“…Same snacks prepared by different manufacturers contained different acrylamide levels ( 41 ). This is probably due to several factors such as the different types of raw material used or the different heating temperature and time applied during the cooking process.…”

Section: Discussionmentioning

confidence: 99%

Acrylamide Contents of Local Snacks in Singapore

Yeo

Henry

2021

Front. Nutr.

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Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore.

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“…These items were classified into 6 food groups in a similar way to the Bellicha et al study [ 16 ]: (i) potato fries and chips; (ii) bread; (iii) breakfast cereals; (iv) mixed dishes (pasta, pizza, and croquettes); (v) cookies, pastries, and chocolates; and (vi) coffee. For the determination of the concentration of acrylamide in these 20 acrylamide-containing foods, the quantity of acrylamide for each food was derived from data published using Spanish populations, given the absence of an acrylamide database in this country [ 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 ]. If no previous Spanish study had evaluated the acrylamide concentration of a particular food, the Scientific Opinion on acrylamide in food of the EFSA was consulted [ 10 ].…”

Section: Methodsmentioning

confidence: 99%

Dietary and Smoking Acrylamide and Prostate Cancer Risk: CAPLIFE Study

Lozano-Lorca,

Muñoz-Bravo,

Barrios-Rodríguez

et al. 2024

Nutrients

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Acrylamide is a probable carcinogen. Its main sources are the diet and tobacco. The association between acrylamide intake from the diet and tobacco and prostate cancer (PCa) has not been previously evaluated. We aimed to evaluate the relationship between dietary acrylamide intake and exposure to acrylamide through cigarettes and PCa risk. A population-based case–control (CAPLIFE) study was conducted, including 428 incident PCa cases and 393 controls. Smoking and dietary information, with a validated food frequency questionnaire, was collected. We calculated the amount of acrylamide from both sources, and tertiles (Ts) were created. Multivariable logistic regression and restricted cubic spline models were applied to assess the association between exposure to acrylamide and PCa risk. The median was similar for acrylamide in both dietary and smoking acrylamide among PCa cases and controls. No association was observed between dietary acrylamide intake and overall PCa risk (adjusted ORT3vsT1 = 0.90 (95% CI 0.59, 1.37)). A risk trend was observed for acrylamide exposure from cigarette smoking (p-trend = 0.032), with the highest odds in those subjects with the high exposure to acrylamide through cigarettes (adjusted ORT3vsT1 = 1.67 (95% CI 0.92, 3.04)). The restricted cubic splines suggested a linear relationship. In conclusion, acrylamide from smoking could be positively associated with PCa risk, but no association was observed for dietary acrylamide.

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Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

Cited by 12 publications

References 37 publications

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Acrylamide Contents of Local Snacks in Singapore

Dietary and Smoking Acrylamide and Prostate Cancer Risk: CAPLIFE Study

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