Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Yu, Wesley Zongrong; Shen, Ping; Lim, In Taek; Shi, Raymond Rong Sheng; Cai, Ming; Chin, Y S; Tay, Chin Yen; Ang, Wee Han; Er, Jun Cheng; Lim, Geraldine Songlen; Wu, Yanyu; Li, Angela; Aung, Kyaw Thu; Chan, Sheot Harn

doi:10.3390/foods12163022

Cited by 8 publications

(4 citation statements)

References 37 publications

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“…The levels of 3-MCPD esters and glycidyl esters in this study were the highest in fats and oils (731 ppb) and RTE savouries (538 ppb). A detailed discussion on acrylamide, 3-MCPD esters and glycidyl esters tested in foods from this study has previously been published [39,40].…”

Section: Discussionmentioning

confidence: 99%

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Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Lim,

Er,

Bhaskaran

et al. 2024

Foods

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A total diet study is often used to evaluate a population’s baseline dietary exposure to chemical hazards from across the diet. In 2021–2023, Singapore carried out a TDS, and this article presents an overview of the study design and methodological selections in Singapore’s TDS, as well as its relevance to ensuring food safety. A food consumption survey was conducted on Singapore citizens and permanent residents, where food consumption patterns of the Singapore population were identified. The selection of chemical hazards and foods for inclusion in Singapore’s TDS, as well as principal considerations on sampling, food preparation, and analytical testing are discussed. Commonly consumed foods by the Singapore population in food categories such as grain and grain-based products, meat and meat products, fish and seafood, vegetables, fruits, milk and dairy products were included in this study, and mean concentrations of chemicals tested in each food category were reported, with food categories possessing higher levels identified. Future work will include dietary exposure assessments for the population and analysis of the contributions by food and cooking method.

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Section: Discussionmentioning

confidence: 99%

“…The mean concentrations for metals and processed contaminants studied in Singapore's TDS by food category are shown in Tables 4 and 5. Concentration data for the other chemical groups can be found in Tables S12 to S15 of Supplementary Information, and elsewhere [38][39][40].…”

Section: Chemical Concentrations Found In Foodsmentioning

confidence: 99%

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Lim,

Er,

Bhaskaran

et al. 2024

Foods

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“…In this study, a deterministic method was used to estimate the dietary exposure to 3-MCPDEs and GEs of an individual consumer (µg/kg bw/day) (Equation ( 1)) [37]:…”

Section: Dietary Exposure Assessmentmentioning

confidence: 99%

“…The literature has shown that the quality of food is closely linked to both primary and secondary food production processes [49]. Cooking methods used for home cooking can not only significantly impact the natural phytochemical compositions and biological characteristics of the food, but also introduce processed contaminants to the food [37,50,51]. Our study investigated the occurrence of 3-MCPDEs and GEs in domestically cooked food prepared with different cooking methods.…”

Section: Occurrence Of 3-mcpdes and Ges In Domestically Prepared Foodmentioning

confidence: 99%

Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore

Shi,

Shen,

et al. 2023

Foods

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This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs.

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Application of Saccharomyces cerevisiae on the Inhibition of Heat‐Induced Toxicants in French Fries

Verma,

Singh,

Yadav

2024

Starch Stärke

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Acrylamide (AA) and 5‐hydroxymethylfurfural (HMF) are the byproducts of the Maillard reaction that pose health risks due to their high exposure to the Western diet. Current study examines the impact of yeast fermentation on AA, HMF formation, and chemical composition of French fries. Fermentation, known for enriching food with beneficial probiotics, vitamins, and minerals, is coupled with blanching, a technique used to inactivate enzymes and reduce microbial load, thus preserving color and extending shelf life. Fermentation reduced HMF and AA levels in French fries by approximately 86.5% and 54.78%, respectively. Furthermore, combining fermentation with blanching treatment further decreased HMF and AA levels by 88.62% and 59.81%, respectively. This research suggests that yeast fermentation, particularly when combined with blanching treatment, can effectively mitigate the formation of AA and HMF in French fries, thereby potentially reducing their health risks. This pioneering research opens avenues for additional inquiries, laying the groundwork for future advancements in enhancing food safety.

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Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Cited by 8 publications

References 37 publications

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore

Application of Saccharomyces cerevisiae on the Inhibition of Heat‐Induced Toxicants in French Fries

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