Estimation of the dietary acrylamide exposure of the Polish population

Mojska, Hanna; Gielecińska, Iwona; Szponar, L; Ołtarzewski, M.

doi:10.1016/j.fct.2010.05.009

Cited by 123 publications

(99 citation statements)

References 25 publications

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“…Similarly, in our study, pure chocolate wafers and chocolate wafers with nuts contained higher levels of lauric (5.11-4.08%) and myristic (2.97-2.14%) acids than other groups. Mojska et al (2006) determined TFAs in foods in Poland including 12 chocolate products. TFAs were detected to make 7.86% in the chocolate products.…”

Section: Resultsmentioning

confidence: 99%

“…Some research has been carried out into TFAs in various foods worldwide (Demmelmair et al 1996;Wagner et al 2000;Mojska et al 2006) and in Turkey (Demirbas & Yilmaz 2000;Cetin et al 2003;Daglioglu & Tasan 2003;Karabulut 2007;Basol & Tasan 2008). The most recent study concerning trans fatty acids in Turkey reports fatty acid compositions of Turkish shortenings (Basol & Tasan 2008).…”

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confidence: 99%

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Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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AbstractÇakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J. Food Sci., 28: 177-184.Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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“…Biscuits and crackers may contain high acrylamide levels, and these foods might pose serious public health risks since these foods are widely consumed by people especially children. It was reported that acrylamide exposure of children is higher than that of adults [16][17][18]. Mean acrylamide exposure levels in Europe were estimated by the European Food Safety Authority (EFSA) as 0.31-1.1, 0.43-1.4, 0.70-2.05 and 1.2-2.4 μg/kg body weight (bw)/day for adults (>18 years), for adolescents (11-17 years), for children and for toddlers (1-3 years), respectively [11].…”

Section: Introductionmentioning

confidence: 99%

“…These food products were major sources of dietary acrylamide exposure due to their relatively high consumption rate and/or high acrylamide levels [11,17,18,[20][21][22][23][24][25][26][27][28][29]. Therefore, exposure to acrylamide is of concern for consumers due to its potential carcinogenicity and content of acrylamide in commonly consumed food products must be determined by highly sensitive methods.…”

Section: Introductionmentioning

confidence: 99%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

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“…Prior AA risk assessments (Konings et al, 2003;Matthys et al, 2005;Mojska et al, 2010) estimated AA intake from the consumption of typical diets. This study estimates AA intake from the consumption of typical diets, specifically Western teenage diets (ages 13-19), and compares these intake estimates to intake estimates obtained by modeling the DGA.…”

Section: Introductionmentioning

confidence: 99%