Abstract
Acrylamide is a food process contaminant with carcinogenic and genotoxic properties. As a result of intensive research, numerous mitigation initiatives to prevent its formation were suggested and various of them were implemented in the food chain. To evaluate if the mitigation strategies applied were significant, a comparison was made between two time periods (2002–2007 versus 2008–2013) in terms of acrylamide food levels and dietary exposure in Belgian.The most important changes observed are a significant decrease of the acrylamide content in potato crisps and gingerbread, and a significant increase in (instant) coffee. Additionally, the acrylamide content of breakfast cereals, bread and rolls, chocolate and baby biscuits showed a downward trend, whereas for coffee substitute and ready-to-eat French fries (mainly obtained from catering facilities), an upward, although not significant, trend was observed. These changes resulted in only a slight, but insignificant decline of the overall dietary exposure of adults, adolescents and children.The mean and P95 intake estimated in the 2008–2013 period for these consumer groups corresponded to margins of exposure (MOE) ranging between 515 and 236 and between 155 and 71, respectively, when based on the endpoint for neoplastic effects (BMDL10 = 0.17 mg/kg bw per day). Such low MOE values indicate that acrylamide remains an issue for public concern, requiring renewed attention.
Paper version not known (
Free)
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call