Format

Send to

Choose Destination
Food Chem Toxicol. 2017 Oct;108(Pt A):249-256. doi: 10.1016/j.fct.2017.08.006. Epub 2017 Aug 12.

Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach.

Author information

1
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy.
2
Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131 Naples, Italy.
3
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy. Electronic address: tcirillo@unina.it.

Abstract

Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and baking processes. The purpose of this study was the assessment of the dietary intake to AA across six groups of consumers divided according to age through the consumption of potato crisps and other snacks, in order to eventually evaluate the margin of exposure (MOE) related to neurotoxic and carcinogenic critical endpoints. Different brands of potato crisps and other popular snacks were analyzed through a matrix solid-phase dispersion method followed by a bromination step and GC-MS quantification. The concentration of detected AA ranged from 21 to 3444 ng g-1 and the highest level occurred in potato crisps samples which showed a median value of 968 ng g-1. The risk characterization through MOE assessment revealed that five out of six consumers groups showed higher exposure values associated with an augmented carcinogenic risk.

KEYWORDS:

Acrylamide; Margin of Exposure; Potato crisps; Risk characterization; Savoury snacks

PMID:
28811114
DOI:
10.1016/j.fct.2017.08.006
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center