Acrylamide Contents in the High-Temperature Processed Taiwanese Traditional Foods

Abstract

ISEE-0705 Background and Objective: Acrylamide (AA) is an animal carcinogen, and can cause formation of DNA adducts and mutations. AA has been reported present in high-temperature processed food. Daily intake of AA from consumption of foods has been of great concerns worldwide. AA contents in western foods have been reported, particularly in French fry and potato chips with high levels. AA contents in few Eastern foods were reported. The objective of this study was to survey the AA contents in Taiwanese fried foods so that the daily intake of AA from food consumption can be assessed to lay the foundation to study the potential health effects of AA in high-temperature processed foods. Methods: Total more than 400 samples of 107 fried foods were collected for analysis of AA using liquid chromatography coupled with tandem mass spectrometry. Results: AA contents in traditional high-temperature processed Taiwanese foods vary from few ppb several hundreds of ppb, and much less than those in French fries and potato chips analyzed. Conclusions: These data would be critical for future studies and health risk assessment on the potential health effects caused by daily consumption of high-temperature processed foods in Taiwan.