Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment
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Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Krakow, Poland
Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture, Krakow, Poland
Iwona Cieślik   

Department of Animal Products Technology Faculty of Animal Products Technology University of Agriculture in Krakow, Balicka, 122, Kraków, Poland
Introduction and objective:
Acrylamide (AA) is a carcinogenic and genotoxic food contaminant occurring in carbohydrate-rich foods produced at high cooking temperatures. The aim of the study was to determine the importance of AA exposure with respect to traditional food and to assess the associated risks.

Material and methods:
165 food samples were collected from local markets in Lesser Poland. The participants enrolled in the study were 500 residents: (males – 179, females – 321) who had purchased food from local markets. Exposure of the participants to AA was assessed by combining the analytical AA results with data on the individual consumption of traditional foods. Risk assessment of AA exposure from traditional foods was estimated and the margin of exposure (MOE) values were calculated.

The highest mean AA level was measured in pretzels (92 µg kg −1), followed by bagels (74.81 µg kg−1) and pork paté (59.56 µg kg−1). The average and 95th percentile values of AA exposure were 0.213 and 0.458 [µg kg−1 body weight (BW) day−1]. The calculated values of MOE for the average [798 and 2,019 for both benchmark dose lower confidence limit (BMDL) 0.17 and 0.43 mg kg−1 BW day−1] and 95th percentile AA exposure values (371 and 939 for both BMDL 0.17and 0.43 mg kg −1 BW day−1) suggest that there is a health concern with respect to adult residents.

The results of the study confirm the general recommendation to the consumers, especially certain population groups, to eat a balanced healthy diet and to limit the amount of baked cereal products and fried products.

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