Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5849762 | Food and Chemical Toxicology | 2015 | 30 Pages |
Abstract
This research updates the acrylamide content of commercial potato crisps marketed in Spain with the aim to evaluate its trend since 2004. Two different batches of 40 potato crisps brands from 18 producers were analysed. Acrylamide content ranged from 108 to 2180âµg/kg, with an average value of 630âµg/kg and a median of 556âµg/kg. Data revealed a continuous decreased trend from 2004 to 2014. In 2014, potato crisps showed an average acrylamide content 14.6% lower than the previous report in 2009 and 57.6% lower than the first report in 2004. These data confirm the overall effectiveness in the mitigation strategies implemented by the Spanish industrial sector, although variations up to 80% were observed between a number of brands. However, 17.5% of the samples registered values higher than the indicative value recommended by European Commission for potato crisps. The dietary exposure of the Spanish population to this contaminant through potato crisps intake was estimated to be 0.035âµg/kg body weight/day. Although exposure has decreased over the last ten years, it is necessary to continue efforts to reduce acrylamide content in potato crisps since there is still margin for it.
Keywords
Food Analysis Performance Assessment SchemeLOQFAPASBMDLJECFAEFSABMDAcrylamideEuropean Food Safety AuthorityMargin of exposureExposurebenchmark doseTrendWorld Health OrganizationFood and Agriculture OrganizationFAOJoint FAO/WHO Expert Committee on Food AdditivesBenchmark dose lower confidence limitlimit of quantificationDietary intakeMOEbody weightPotato crispsEuropean CommissionWHO
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Marta MesÃas, Francisco J. Morales,