RESEARCH PAPER
Dietary acrylamide exposure in chosen population of South Poland
1
Department of Hygiene and Dietetics, Jagiellonian University, Medical College, Krakow, Poland
2
Department for Health Problems of Ageing, Institute of Rural Health in Lublin, Poland
3
Pope John Paul II State School of Higher Education in Biała Podlaska, Institute of Public Health, Poland
4
Departament of Orthopaedics and Rehabilitation, Medical University of Lublin, Poland
5
Higher School of Public Health, Zielona Góra, Poland
Ann Agric Environ Med. 2013;20(2):351–355
KEYWORDS
ABSTRACT
Introduction:
Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin.
Objective:
Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk.
Material and Methods:
Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg bw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.
Results:
Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL100.18 and 0.31 mg/kgbw/day.
Conclusions:
Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin.
Objective:
Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk.
Material and Methods:
Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg bw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.
Results:
Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL100.18 and 0.31 mg/kgbw/day.
Conclusions:
Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
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