Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents

被引：35

作者：

Arisseto, Adriana Pavesi ^{[1
]}

de Figueiredo Toledo, Maria Cecilia ^{[1
]}

Govaert, Yasmine ^{[2
]}

van Loco, Joris ^{[2
]}

Fraselle, Stephanie ^{[2
]}

Degroodt, Jean-Marie ^{[2
]}

Rosseto Caroba, Daniela Cristina ^{[3
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil

[2] Inst Publ Hlth, Food Dept, B-1050 Brussels, Belgium

[3] Univ Sao Paulo, Fac Publ Hlth, PRONUT, BR-05508900 Sao Paulo, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 01期

关键词：

Acrylamide; Exposure assessment; Adolescents; Carcinogen; DIETARY ACRYLAMIDE; RISK-ASSESSMENT; EXPOSURE; CANCER;

D O I：

10.1016/j.lwt.2008.05.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from Sao Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC-MS/MS method, with individual food consumption data, using a deterministic approach. Data on food consumption were generated using 24 h recall applied to 578 individuals aged from 11 to 17 years, between July and August 2001. The mean and maximum acrylamide intakes were estimated to be 0.12 and 1.92 mu g/kg bw/day, respectively. At 50th, 95th and 97.5th percentiles, the average intakes were 0.04, 0.55 and 0.77 mu g/kg bw/day, respectively. Boys presented exposure levels lower than girls, while the acrylamide intake by younger adolescents (11-14 years) was higher compared to the older group (15-17 years). The foods that contributed most to acrylamide exposure were French fries, French bread, water and salt biscuit and coffee. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：207 / 211

页数：5

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