Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia

Cortés, Wilson Roberto Barón; Mejia, S. M. Vasquez; Mahecha, Héctor Suárez

doi:10.1016/j.jfca.2021.103934

Cited by 19 publications

(15 citation statements)

References 13 publications

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“…JECFA and FAO/WHO stated in 2011 that the acrylamide neurotoxic NOAEL value in mice was 0.2 mg/kg bw per day ( 10 ). The acrylamide exposure value calculated for the average-case scenario in the study is very close to similar studies ( 5 , 87 , 88 ) in Colombia (0.52 μg/kg bw per day), the European Union (0.50 μg/kg bw per day), Germany (0.50 μg/kg bw per day), and the Netherlands (0.48 μg/kg). bw per day).…”

Section: Resultssupporting

confidence: 84%

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Başaran

Faiz

2022

Iran J Pharm Res

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: In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299 μg/kg in meat products, 11.8 - 69.3 μg/kg in bread, 11.8 - 179 μg/kg in bagels, 11.7 - 85.0 μg/kg in baked desserts, and 32.3 - 527 μg/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 μg/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 μg/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.

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Section: Resultssupporting

confidence: 84%

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Başaran

Faiz

2022

Iran J Pharm Res

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“…The chips, by a significant margin, presented the highest average acrylamide content (391 µg/kg). However, lower values for this food have been reported elsewhere by the EFSA [4], and in studies of samples obtained from households [15] and from local markets [16]. On the other hand, higher mean values have been found in samples from restaurants [15].…”

Section: Acrylamide Content In the Food Groupsmentioning

confidence: 70%

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

González-Mulero

Mesías

Morales

et al. 2021

Foods

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In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.

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“…Regarding consumption of potato chips and increase the risk of developing leukemia, this study revealed that the children who never and rarely eating chips potato are a likely a lower risk of developing acute leukemia than those who always eating chips potato (B= -3.391-; P. value=0.002; OR= 0.034; 95% C. I = 0.004-0.299), this result was consistent with the finding of (29), which founded that the increase consumptions of potato chips every day leading to increased risk of developing cancer in children. because it is contain the highest level of acrylamide which is a carcinogenic substance that is formed during processes of such as frying, baking and roasting of potato over 160 o C. (30) Regarding drinking of sweetened carbonated drink and risk of developing of cancer, this study showed that who is not drinking soft drink are a likely a lower risk of acute leukemia than those who always drinking soft drink (B= -2.588-; P. value=0.001; OR=0.075; 95% C. I = 0.017-0.332), this result was disagreement with the meta-analysis studies which done by (31), which was concluded that The overall findings are considerably in favour of a lack of association with the risk of developing cancer.…”

Section: Dietary Habitsmentioning

confidence: 72%

Nutritional evaluation of the children and teenagers at the diagnosis time of acute leukemia

Al-khateeb¹,

Al-hafidh²,

Al-jumaily³

2022

ijhs

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Acute leukemia is the most cancer has frequency in children, Malnutrition is one of the common complications of children with cancer, and malnutrition has been identified as a significant factor in treatment tolerance, increased morbidity, poor prognosis, reduced quality of life, and higher healthcare expenses. The study aimed at assessing the nutritional status of children with acute leukemia at diagnosis time before chemotherapy, assess the prevalence of malnutrition in acute leukemia groups compared to healthy groups and find any association between malnutrition and demographic factors such as gender and socioeconomic level. A case-control study was conducted in Karbala city, The case data was collected from Imam Al-Hussain Oncology and Hematology center and a control group was collected from primary health centers in Karbala city. The data was collected over a period of approximately 3 months starting from 2nd January 2022 to the 5th April 2022. The study sample included 140 children (70 cases and 70 controls) whose ages were from (2 to 14) years, The study used convenient sampling (non-random sampling technique) to choose the case and control groups via direct interviews and physical examination.

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Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia

Cited by 19 publications

References 13 publications

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

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

Nutritional evaluation of the children and teenagers at the diagnosis time of acute leukemia

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