Analysis of Acrylamide in Coffee

Morales, Francisco J.; Mesías, Marta

doi:10.1016/b978-0-12-409517-5.00111-x

Cited by 3 publications

(1 citation statement)

References 42 publications

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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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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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Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods

Crews

2016

Acrylamide in Food

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The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages

Alshawi

2019

CNF

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Background: Acrylamide is the most powerful carcinogenic and neurotoxic compound widely distributed in thermally processed foods. This compound is formed during early stages of roasting processes of coffee beans through Millard reaction between reducing sugars and asparagine. Due to the huge consumption of coffee throughout the globe, it has been considered as the major dietary source of this dangerous compound. Thus, this study aims to investigate the effect of roasting conditions on sugars and acrylamide contents in the Arabic coffee beans and beverages. Methods: Arabic coffee beans were roasted at 125°C for 30 to 60 min, ground to powders, brewed in boiling water for 20 min and then analysed for sugars and acrylamide contents. Results: Roasting conditions significantly (P ≤ 0.05) reduced the content of both reducing and nonreducing sugars compared to untreated samples. Increasing roasting duration to 40 min significantly (P ≤ 0.05) increased the acrylamide concentration values to the maximum, whereas extending the duration over 40 min (P ≤ 0.05) reduced the acrylamide concentration of coffee beans and beverages. Conclusion: The present study confirms that the process of roasting coffee beans is a significant factor in the formation of acrylamide in Arabic coffee powders and beverages.

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Analysis of Acrylamide in Coffee

Cited by 3 publications

References 42 publications

Dietary and Smoking Acrylamide and Prostate Cancer Risk: CAPLIFE Study

Dietary and Smoking Acrylamide and Prostate Cancer Risk: CAPLIFE Study

Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods

The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages

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