Acrylamide Levels In Foods Research Articles

Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide.

Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulation No. 2017/2158 is currently in force, which establishes measures meant to reduce AA levels in food and sets reference values, but not legal limits, equal to 40 and 150 μg/kg AA in processed cereal-based foods intended for infants and young children and in biscuits and rusks, respectively. For this reason, sixty-two baby foods were analyzed using ultra-high performance liquid chromatography with diode array detector and quadrupole time-of-flight mass spectrometry (UHPLC-DAD-Q-TOF/MS) to check whether industries were complying with these values, even though AA control is not legally mandatory. In total, 14.5% of the samples exceeded the reference values; these were homogenized chicken products (211.84 ± 16.53, 154.32 ± 12.71, 194.88 ± 7.40 μg/kg), three biscuits (276.36 ± 0.03, 242.06 ± 0.78, 234.78 ± 4.53 μg/kg), a wheat semolina (46.07 ± 0.23 μg/kg), a homogenized product with plaice and potatoes (45.52 ± 0.28 μg/kg), and a children's snack with milk and cocoa (40.95 ± 0.32 μg/kg). Subsequently, the daily intake of AA was estimated, considering the worst-case scenario, as provided by the consumption of homogenized chicken products and biscuits. The results are associated with margins of exposure (MOEs) that are not concerning for neurotoxic effects but are alarming for the probable carcinogenic effects of AA.

Effective processing strategies for minimizing acrylamide level in potato chips using L‐asparaginase from Streptomyces koyangensisSK4

AbstractAcrylamide is a potent carcinogen present in fried and baked foods. The L‐asparaginase enzyme is well known for its application in the food industry to mitigate acrylamide levels in foods. L‐asparaginase from Arctic actinomycete, Streptomyces koyangensis SK4 with acrylamide‐reducing potential, was exploited for this study. In the present study, a statistical optimization was carried out to determine the effect of different parameters such as L‐asparaginase concentration, acetic acid pre‐treatment, NaCl pre‐treatment, frying method and frying temperature on acrylamide reduction in potato chips. A full factorial experimental design was implemented to statistically analyze the effect and significance of each parameter. The analysis of variance (ANOVA) of the result of the experimental design indicated a high correlation coefficient (R2) of 0.96. The linear regression model obtained was well‐suited to the experimental result. The study had shown the frying method and temperature, sodium chloride pre‐treatment and the concentration of L‐asparaginase significantly affected acrylamide mitigation in potato chips (p < 0.05). We found that pre‐treatment with acetic acid did not significantly affect enzymatic acrylamide reduction in potato chips (p > 0.05). Under optimal conditions such as pre‐treatment of potato slices by blanching in sodium chloride solution, immersion in L‐asparaginase (40 IU/mL) and frying the slices by air frying at 160°C caused an 81% reduction in the acrylamide level of potato chips. The study suggests that statistical optimization of the concentration of L‐asparaginase from Streptomyces koyangensis SK4 and different processing parameters is a promising method for the maximum reduction of acrylamide content in potato chips.Practical ApplicationAcrylamide is a potent carcinogen reported widely in potato chips. It is formed during the baking or frying of potatoes, at high temperatures of more than 120°C. At high temperatures, the reducing sugars and L‐asparagine present in the potato react together to form acrylamide. The higher consumption of acrylamide in humans is reported to cause gastrointestinal and ovarian cancers. The microbial L‐asparaginase is utilized in the food industries to remove the amino acid, L‐asparagine in potatoes which leads to the formation of acrylamide during the frying process. In this study, we are analyzing the effect of different pre‐treatment and frying parameters utilized in potato chip making on acrylamide reduction using L‐asparaginase obtained from Arctic actinomycetes. The study highlights the influence of different process parameters on acrylamide content in the final product. The observations can be utilized at the industrial level to produce safer and healthier chips with low acrylamide content.

Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of potato chips creates acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for l-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), Asparagine / Acrylamide ratio (AAR) and Asparagine content (mg/kg). The highest acrylamide concentrations were reduced from 1346.0 ± 7.9 mg/kg in the blank sample (control) to 285.7 ± 3.2 and 325.3 ± 10.5 mg/kg in the baker's yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg l-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents of 116.0 ± 5.3 mg/kg and 195.0 ± 5.0 mg/kg, respectively.The results showed that some enzymes, baker's yeast and green tea powder could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It has the ability to be used as a functional food, as well as to protect the human body of school-age children and adolescents from absorbing 70–80% of their daily acrylamide intake without these treatments.

Acrylamide in food: Occurrence, metabolism, molecular toxicity mechanism and detoxification by phytochemicals.

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms. To date, there have been some reviews summarizing the formation, absorption, detection and prevention of ACR, but there is no systematic summary on the mechanism of ACR-induced toxicity. In the past five years, the molecular mechanism for ACR-induced toxicity has been further explored and the detoxification of ACR by phytochemicals has been partly achieved. This review summarizes the ACR level in foods and its metabolic pathways, as well as highlights the mechanisms underlying ACR-induced toxicity and ACR detoxification by phytochemicals. It appears that oxidative stress, inflammation, apoptosis, autophagy, biochemical metabolism and gut microbiota disturbance are involved in various ACR-induced toxicities. In addition, the effects and possible action mechanisms of phytochemicals, including polyphenols, quinones, alkaloids, terpenoids, as well as vitamins and their analogs on ACR-induced toxicities are also discussed. This review provides potential therapeutic targets and strategies for addressing various ACR-induced toxicities in the future.

Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.

Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review

Context: Acrylamide (AA) is a dangerous contaminant that occurs in food products, and the formation of this toxic compound is mainly related to the Millard reaction. Acrylamide forms in food products during heat processing, such as frying, roasting, and baking. The AA level in foods depends on the food matrix, processing temperature, amount of carbohydrates, amino acid content, and food additives. Objectives: The main foods contributing to AA formation include potato chips, coffee, cookies, French fries, and bread. The international agency recognized this compound for research on cancer as" probably carcinogenic to humans." WHO/FAO determined the amount of daily intake of AA as 0.3 to 0.8 µg/kg bw, while its amount in fried potato products is reported as 400-1500 µg/kg. Results: Considering the maximum formation of AA in fried potato products and the high consumption of these products, by using methods such as choosing the suitable variety of potato, storing at a temperature above 8°C, frying under vacuum, or at a temperature lower than 120°C, lactic fermentation, soaking potato chips in acetic acid, citric acid, glycine, hydrocolloids, salts, asparaginase enzyme, vitamins, and antioxidants can minimize the amount of AA in fried potato chips. Conclusions: This article provides information on AA formation and strategies for reducing AA in fried potatoes and potato chips.

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China.

This study aimed to investigate the distribution of acrylamide (AA) in food by developing a universal method for detecting AA in various foods and analyzing the levels of AA in 437 food samples collected from Southeast China. The developed method was simple, rapid, and widely applicable, with an average recovery rate range of 81.7-94.2% and a relative standard deviation range of 1.7-8.2%. The limit of detection (LOD, 2.0-3.4 µg kg-1) and limit of quantitation (LOQ, 6.0-10 µg kg-1) were also determined. AA was detected in all types of food, with a total detection rate of 76%, and the levels ranged from LOQ to 6020 µg kg-1. Potato chips had the highest level of AA (mean value of 504 µg kg-1), whereas pastries had the lowest level (mean value < 6.0 µg kg-1). Kruskal-Wallis analysis revealed significant differences in AA levels among different foods (H = 229.8, p < 0.05). The AA safety limit intake recommendations suggested that the intake of high-AA foods should be strictly controlled to reduce the risk of potential carcinogenic effects. The developed method provides a useful tool for monitoring AA levels in food.

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment.

In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299 μg/kg in meat products, 11.8 - 69.3 μg/kg in bread, 11.8 - 179 μg/kg in bagels, 11.7 - 85.0 μg/kg in baked desserts, and 32.3 - 527 μg/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 μg/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 μg/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.

Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-rich Food

Abstract: Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetics and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist in providing an in-depth understanding of acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.

The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels

The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 μg kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.

Determination of acrylamide using the immuno-enzymatic method in commercial dog and cat foods

Pet animals raised by humans do not have the chance to choose their own food. Therefore, mistakes made by humans in feeding dogs and cats will adversely affect the health of the animal. There are applications at high temperatures at various stages during the production of dog and cat foods. It is predicted that acrylamide (AA) can be formed as a result of a possible Maillard reaction since the cat and dog foods contain starch in its structure. The aim of this study is to determine the AA residue immuno-enzymatically in dry cat and dog feeds from different companies available on the market. Thus, possible threats to cat and dog health, if any, will be determined, and the applicability of the method will be tested by determining the AA level in foods for the first time with this method. For this purpose, 42 cat and dog foods belonging to various companies in the market were randomly collected from different pet clinics in Aydın and made ready for testing by passing through various stages. AA residues in foods were tested in an immuno-enzymatic way and as a result, AA residue was found in approximately 33% (14 samples) of the analyzed samples in dry cat and dog foods, with an average AA concentration of 87.35 ppb in these samples. The AA concentration in the samples was determined as 45 ppb at the lowest and 155 ppb at the highest. AA could not be detected in 67% of the investigated samples. In conclusion, the Maillard reaction observed during the preparation of food for pets is an important cause of AA formation. Therefore, improvement of formulation and process needs to be regulated carefully. In addition, it is recommended that the immuno-enzymatic method used in the study must be supported by more future studies.

Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode

Acrylamide is a neurotoxin that is potentially carcinogenic to animals. In processed food, it is a side product of the Maillard reaction that is primarily formed when a carbohydrate-reach food is fried or baked. In this work, a sensitive and low-cost biosensor was prepared on a simple carbon paste electrode. Hemoglobin was initially fixed on a hybrid nanocomposite composed of iron magnetic nanoparticles with a layer of chitosan. The nanocomposite/hemoglobin was mixed with carbon paste to produce a biosensor. The device presented repeatability for both measurement and construction, with relative errors of 4.14% and 4.68%, respectively. The calibration curve presented linearity (R2 equal to 0.9945) for acrylamide concentrations ranging from 10 to 171 nmol L−1. The limits of detection was 0.06 nmol L−1, respectively, with analytical recoveries from 90.83% to 103.64%. The device was successfully used for the analysis of French fries . These results show that a simple and sensitive device was constructed, which is suitable to monitor the levels of acrylamide in food.

Survey for acrylamide in processed foods from Korean market and individual exposure estimation using a non-parametric probabilistic model

ABSTRACT Acrylamide, a known carcinogen, is formed during preparation of food containing reducing sugar and asparagine. Because acrylamide exposure of the population is primarily through food, the maximum levels of acrylamide in food were set by the European Commission in 2017. Moreover, in the 2016 Korean Total Diet study, acrylamide showed the lowest margin of exposure among 23 food-processing-related chemicals, necessitating risk reduction options. Therefore, the objective of this study was to determine the variation of acrylamide content in different food items and identify the food categories, to provide options for risk management. Acrylamide was analysed using high-performance liquid chromatography coupled with tandem mass spectrometry in more than 1,000 processed food items. To estimate acrylamide exposure, the analytical data obtained herein and the food consumption data of Korean National Health and Nutrition Examination Survey from 2013 to 2017 were used. A non-parametric technique of a probabilistic model was used for exposure estimation. Confectioneries (here this category includes potato and similar savoury snacks) contained a wide range of acrylamide content. Particularly, the highest acrylamide content was detected in a tea made of Jerusalem artichoke. The presence of acrylamide in turmeric along with the Jerusalem artichoke was reported in this study for the first time. The main contributors of dietary acrylamide exposure were confectioneries for youths aged 3–18 years and coffee for adults aged 19–80 years. Therefore, risk management in confectionery and coffee could help reduce acrylamide exposure for Koreans. In addition, the mitigation strategies for food containing high acrylamide content, such as Jerusalem artichoke tea, are needed to reduce acrylamide exposure to loyal consumers.

Using probiotics for mitigation of acrylamide in food products: a mini review

Acrylamide is a process-induced food toxicant which is formed during heating of food products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes DNA damage, neurotoxicity, genetic toxicity, reproductive toxicity and carcinogenicity. Therefore, efficient approaches should be applied to reduce acrylamide level in foods. However, most of these approaches are not practical, require costly equipment, and cause nutrition loss and decline of sensory properties. In this regard, using specific strains of probiotics especially Lactobacillus has been newly hypothesized and scarcely explored. The mechanism responsible for this activity is associated with the presence of peptidoglycan components particularly carbohydrates and alanine which binds to acrylamide. Another possible mechanism is production of the enzyme asparaginase which converts l -asparagine to l -aspartic acid and ammonia and prevents acrylamide formation. It has been highlighted that some Lactobacillus species (Lactobacillus casei and Lactobacillus reuteri) possess asparaginase genes. Therefore, adding probiotics could provide a good promising approach in reducing the acrylamide in food products. This article reviews the efficacy of probiotics in mitigation of acrylamide in food products.

Gene cloning and expression of the l-asparaginase from Bacillus cereus BDRD-ST26 in Bacillus subtilis WB600

l-Asparaginase (ASN; EC 3.5.1.1) shows great commercial value because of its ability to reduce toxic levels of acrylamide in foods. To achieve high-efficiency production of l-asparaginase, an open reading frame of 978 bp encoding asparaginase (BcA) was amplified from Bacillus cereus BDRD-ST26, followed by its expression in Bacillus subtilis WB600, with the highest yield of 374.9 U/ml obtained using an amyE-signal peptide. A four-step purification protocol was used to purify BcA, resulting in a 15.1-fold increase in purification yield, with a specific activity of purified BcA at 550.8 U/mg and accompanied by detection of minimal l-glutaminase activity. Maximum BcA activity was detected at 50°C and pH 9.0 in 20mM Tris-HCl buffer, with a half-life at 50°C of 17.35min and a Km and kcat of 9.38mM and 63.6s-1, respectively. Compared with untreated potato strips, 72% acrylamide (2.35mg/kg) was removed from potato strips pretreated with BcA. These results indicated that this novel BcA variant represents a potential candidate for application in the food-processing industry.

Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

Abstract Acrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 °C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide. In order to provide healthier food, this investigation proposes to apply high intensity ultrasound (US) as a frying pretreatment in water for 30 min, in order to reduce the acrylamide content of fried potatoes. Different US treatments were studied at distinct frequencies (35 and 130 kHz), ultrasonic power densities (0, 9.5, 47.6 and 95.2 W/kg), and water temperatures (30 and 42 °C). To evaluate the effects caused by ultrasonic cavitation, the increment of weight and moisture, the decrease in reducing sugars and the electrical conductivity of water in different treatments were evaluated. After frying, colorimetric analyses (L*, a* y b*) were carried out to ascertain the indirect formation of acrylamide in potatoes. At the temperature of 42 °C, the weight gain was greater as the ultrasonic power used in both frequencies was lower. Increments in US power densities decreased the potatoes' moisture gain and increased the electrical conductivity of soaking water. A treatment of 35 kHz and 92.5 W/kg at 42 °C provided an additional extraction of 31% of the reducing sugars over that of control samples. The colorimetric parameters L * and a * decreased and increased, respectively, with the frying time for the treatment at 35 kHz/92.5 W/kg/42 °C, which are a consequence of the reduction of reducing sugars by ultrasound. Thanks to the application of this treatment, 90% acrylamide content reduction was determined compared to potatoes fried directly, and up to 50% reduction with respect to control samples only soaked in water (42 °C/30 min). This investigation has demonstrated that US pretreatments can serve as a valid strategy to reduce the acrylamide content of fried potatoes.

Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy.

Acrylamide dietary intakes from selected street foods in youth population are estimated. The intake evaluation was carried out by combining levels of acrylamide in food, analytically determined by high performance liquid chromatography, with individual consumption data recorded using a questionnaire applied to a group of 200 students aged 19 to 30. The mean value of acrylamide exposure was recorded to be 0.452 µg/kg bw/day, while the average intakes at 50th and 95th percentile were 0.350 µg/kg bw/day and 1.539 µg/kg bw/day, respectively. The street food categories that contributed the most to acrylamide intake are pizza and French fries. The margins of exposure, based on benchmark dose limits defined for neoplastic effects and peripheral neuropathy, are within the range of values that indicate a concern for public health as defined by European Authority for Food Safety (EFSA), confirming the needed effort to reduce acrylamide dietary exposure.

Levels of acrylamide in foods included in ‘the first French total diet study on infants and toddlers’

This study describes an optimisation and validation process using liquid chromatography coupled with tandem mass spectrometry to quantify acrylamide in foods mainly consumed by infants and toddlers. A limit of quantification of 5µg.kg−1 for both solid and liquid samples was achieved, except for unprepared infant cereals (LOQ of 18µg.kg−1). The method was then applied to 141 food samples from the first French total diet study on infants and toddlers. Acrylamide was detected in most samples at mean LB/UB concentrations ranging from 0.14 to 102µg.kg−1. The “Follow-on formula” and “Infant formula” products contained the lowest average content (LB/UB of 0.14/2.2µg.kg−1 and 0.60/2.9µg.kg−1 respectively) and the “Sweet and savoury biscuits and bars” (102µg.kg−1; n=1 represented by a plain dry biscuit) contained the highest.

Study of Acrylamide Level in Food from Vending Machines.

Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i) potato chips; ii) salted bakery products; iii) biscuits and wafers; iv) sweet bakery products; v) sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg) followed by salted bakery products (211 ±245 μg/kg), biscuits and wafers (184±254 μg/kg), sweet bakery products (100±72 μg/kg) and sandwiches (42±10 μg/kg). In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Acrylamide in Food – EU versus FDA Approaches

Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures processed foods. At EU level, first adopted measure was Commission Recommendation on the monitoring of acrylamide levels in food , on May 2007, extended then by Commission Recommendation 2010/307/EU . European Food Safety Authority (EFSA) then, collected and compiled data, each year (2007-2010), and published an annual report. On January 2011 was adopted the Recommendation on the investigations into the levels of acrylamide in food and then, on November 2013 was adopted Commission Recommendation 2013/647/EU on investigation into levels of acrylamide in food . Based on these, EFSA had published, in June 2015 a comprehensive risk assessment on acrylamide in food. The FDA first published a draft regarding Detection and Quantitation of Acrylamide in Foods , in 2003 followed in 2004 by the Action Plan for Acrylamide in Food . In 2006 FDA published Survey Data on Acrylamide in food then in 2009, in August (updated in November) a Federal Register Notice entitled: Acrylamide in food: Request for comments and for scientific data and information . Their findings have been materialized, in November 2013, into a powerful tool for industry: Draft Guidance for industry: Acrylamide in Foods . Despite research implications that exposure to acrylamide from food is safe, some consumers may choose to take measures to further reduce their acrylamide exposure.