Abstract
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest mean levels of AA (546 and 372 μg/kg, respectively) followed by coffee (353 μg/kg) and tea products (245 μg/kg). The mean AA dietary exposure values for toddlers (≤2 years), children (3–6 years), children (7–12 years), adolescents (13–19 years), adults (20–64 years), and seniors (≥65 years) were estimated to be 0.15, 0.13, 0.06, 0.06, 0.08, and 0.06 μg/kg body weight (BW)/day, respectively. Based on the benchmark dose lower confidence limit (BMDL10) of 0.18 and 0.31 mg/kg BW/day, the calculated mean and 95th percentile values for the margin of exposure were below 10,000 for the all age groups suggesting possible health concern for Koreans. Biscuits, crisps, and coffee were the primary foods contributing to dietary AA exposure among these in the Korean populations. In children, considering the health risk of AA dietary exposure, especially from biscuits and crisps, there is a need to further control and modify dietary habits to ensure lower AA exposure.
Highlights
Acrylamide (AA) is an industrial chemical used for the manufacturing of polyacrylamides and has been detected in a wide range of food products from very low levels of microgram per kilogram up to levels of a few milligram per kilogram [1,2]
According to a European Food Safety Authority (EFSA) statement, the highest levels of AA were observed in solid coffee substitutes and dry coffee, with average medium bound (MB)
The mean AA content was in the range of less than the limit of quantification (LOQ) to 23 μg/kg
Summary
Acrylamide (AA) is an industrial chemical used for the manufacturing of polyacrylamides and has been detected in a wide range of food products from very low levels of microgram per kilogram up to levels of a few milligram per kilogram [1,2]. The presence of variable AA amounts in food was first highlighted in 2002 [3]. When starchy foods, such as potatoes and cereal products are cooked or processed at temperatures above 120 ◦ C by frying, roasting, or baking, heat-induced reactions between the amino group of the free amino acid asparagine and the carbonyl groups of the reducing sugars such as glucose in the food results in the formation of AA [4,5,6]. According to the report of Commission Regulation (EU) 2017/2158, which established mitigation measures and benchmark levels for the reduction in the presence of AA in food products [8]
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