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Sharafi K, Kiani A, Massahi T, Mansouri B, Ebrahimzadeh G, Moradi M, Fattahi N, Omer AK. Acrylamide in potato chips in Iran, health risk assessment and mitigation. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2024; 17:46-55. [PMID: 37982369 DOI: 10.1080/19393210.2023.2283055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 11/09/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.
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Affiliation(s)
- Kiomars Sharafi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Amir Kiani
- Regenerative Medicine Research Center (RMRC), Kermanshah University of Medical Sciences, Kermanshah, Iran
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Tooraj Massahi
- Student research committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Borhan Mansouri
- Substance Abuse Prevention Research Center, Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gholamreza Ebrahimzadeh
- Department of Environmental Health Engineering, School of Public Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Masoud Moradi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazir Fattahi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Abdullah Khalid Omer
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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2
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Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
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Affiliation(s)
| | - Marziyeh Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Raziyeh Barzegar-Bafrouei
- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Samane Samiee
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hadis Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Vahideh Mahdavi
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gea Oliveri Conti
- Department of Medical, Surgical and Advanced Technologies "G.F. Ingrassia," Hygiene and Public Health, University of Catania, Catania, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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3
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Sengul E, Gelen V, Yildirim S, Cinar İ, Aksu EH. Effects of naringin on oxidative stress, inflammation, some reproductive parameters, and apoptosis in acrylamide-induced testis toxicity in rat. ENVIRONMENTAL TOXICOLOGY 2023; 38:798-808. [PMID: 36598108 DOI: 10.1002/tox.23728] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 11/07/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Acrylamide (ACR) is used in many fields such as cosmetics, paper, and textile industries. It also occurs at very high temperatures in some foods. Gonadotoxic effects of ACR have been found in experimental animals. Many studies use flavonoids to prevent the reproductive side effects of ACR. Naringin (NA) is a flavonoid and it has been determined by studies that it has no toxic effect on tissues. In our study, we aimed to determine the protective effect of NA against the damage of ACR on testicular tissue and the reproductive system in rats. In our study, 50 Spraque Dawley male rats weighing 220-250 grams were used. Control: Only intragastric saline was administered for 10 days. ACR: Animals received ACR (40 mg/kg, intraperitoneally) for 10 days. NA50+ACR: Animals were given NA for 10 days and each NA was one hour after the administration of ACR. NA100+ACR: Animals received NA for 10 days and one hour after each NA was given ACR. NA100: Animals were given NA for 10 days. At the end of the applications, the rats were euthanized by cervical dislocation under anesthesia. Serum FSH, LH, and Dihydrotestosterone levels were compared between the groups. In addition, oxidative stress, inflammation, expression of some reproductive enzymes, and apoptosis markers were determined in testicular tissues. When these parameters were compared between groups, ACR induced testicular dysfunction and tissue damage in rats. We determined that only the NA application did not cause tissue damage. and the administration of NA along with ACR significantly reduced ACR-induced testis toxicity.
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Affiliation(s)
- Emin Sengul
- Department of Physiology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
| | - Volkan Gelen
- Department of Physiology, Faculty of Veterinary Medicine, Kasfkas University, Kars, Turkey
| | - Serkan Yildirim
- Department of Pathology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
| | - İrfan Cinar
- Department of Pharmacology and Toxicology, Faculty of Medicine, Kastamonu University, Kastamonu, Turkey
| | - Emrah Hicazi Aksu
- Department of Andrology, Faculty of Veterinary Medicine, Kastamonu University, Kastamonu, Turkey
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4
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Akbari-Adergani B, Shahbazi R, Esfandiari Z, Kamankesh M, Vakili Saatloo N, Abedini A, Ramezankhani R, Sadighara P. Acrylamide content of industrial and traditional popcorn collected from Tehran's market, Iran: A risk assessment study. J Food Prot 2023; 86:100001. [PMID: 36916578 DOI: 10.1016/j.jfp.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/10/2022] [Accepted: 10/22/2022] [Indexed: 12/23/2022]
Abstract
Acrylamide as a probable human carcinogen can be produced via the Maillard reaction between asparagine and reducing sugars at high temperatures during food processing. In this study, the concentration of acrylamide in industrial and traditional popcorn sold in Tehran, Iran in the spring of 2021 was analyzed. Industrial popcorn is popcorn that has a manufacturing license from the health authorities. Traditional popcorn is sold by retailers in entertainment centers. Estimated daily intake (EDI) and margin of exposure (MOE) for neurological changes and neoplastic effects have been estimated. The values of limit of detection (LOD) and limit of quantitation (LOQ) were determined as 3.1 and 10.2 ng/mL, respectively. The amount of acrylamide was measured ranging from nondetectable up to 14.8 mg/kg. Acrylamide was detected in 86% of samples. The level of acrylamide in most popcorn samples has been detected as greater than LOD and LOQ. The average content of acrylamide in traditional popcorn was determined to be 7.7 mg/kg which was higher than the average value of 3.08 mg/kg found in industrial popcorn. Significant difference was observed between industrial and traditional popcorn samples. The average intake of popcorn for adolescent population was estimated as 2 g per day. EDI was calculated as 0.3 and 0.12 µg/kg of body weight per day for the traditional and industrial popcorn. These results indicated that popcorn can be considered a potential source of acrylamide exposure in the adolescent population. Furthermore, if the actual MOEs for neurological and neoplastic effects are estimated to be less than 10 000, it is considered a health risk. In this study, MOE has been estimated lower than 10 000 for neurological changes and neoplastic effects.
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Affiliation(s)
- Behrouz Akbari-Adergani
- Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Razieh Shahbazi
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Esfandiari
- Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Marzieh Kamankesh
- School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Amirhossein Abedini
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Reyhaneh Ramezankhani
- Department of Medicinal Chemistry, School of Pharmacy, Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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5
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Yuksel F, Kayacier A. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Acrylamide induced glucose metabolism disorder in rats involves gut microbiota dysbiosis and changed bile acids metabolism. Food Res Int 2022; 157:111405. [DOI: 10.1016/j.foodres.2022.111405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 05/05/2022] [Accepted: 05/21/2022] [Indexed: 11/18/2022]
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Žilić S, Nikolić V, Mogol BA, Hamzalıoğlu A, Taş NG, Kocadağlı T, Simić M, Gökmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4165-4181. [PMID: 35357820 PMCID: PMC9011392 DOI: 10.1021/acs.jafc.1c07249] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
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Affiliation(s)
- Slađana Žilić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Valentina Nikolić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Burçe Ataç Mogol
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Aytül Hamzalıoğlu
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Neslihan Göncüoğlu Taş
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Marijana Simić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Vural Gökmen
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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8
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Karimi S, Goudarzi F, Soleimani D, Hazratian S, Mahaki B, Pourmehdi M, Nachvak SM, Fattahi N. Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01343-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Verma V, Yadav N. Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index. Curr Res Food Sci 2022; 5:464-470. [PMID: 35243358 PMCID: PMC8881641 DOI: 10.1016/j.crfs.2022.01.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/21/2021] [Accepted: 01/09/2022] [Indexed: 11/13/2022] Open
Abstract
The harmful effects of acrylamide (AA) are a major health concern for human beings. To find out the levels of AA content in commercial food products, 43 samples representing 3 important product categories (French fries, bakery biscuits, and branded biscuits) were procured from the local market in Allahabad, India. An assay of AA was done using HPLC-DAD. The LOD and LOQ for AA were 3.733 and 11.045 ng/μl, respectively. The AA recovery from ten standard solutions was 100.6 percent, indicating good extraction efficiency. Level of AA ranged between 144.35 and 781.17 μg/kg, 126.33-664.90 μg/kg, and 825.96-1143.15 μg/kg, in branded biscuits, bakery biscuits, and French fries, respectively. A strong and positive correlation of AA was found with HMF, a* value, BI and negatively with ΔE (P ≤ 0.01). It is concluded that a high browning index is significantly associated with AA content and can be used as a screening food to reduce the intake of AA in the diet.
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Affiliation(s)
- Vandana Verma
- Centre of Food Technology, IPS, Faculty of Science, University of Allahabad, 21100, U.P, India
| | - Neelam Yadav
- Centre of Food Technology, IPS, Faculty of Science, University of Allahabad, 21100, U.P, India
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10
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Seilani F, Shariatifar N, Nazmara S, Khaniki GJ, Sadighara P, Arabameri M. The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:465-473. [PMID: 34150250 PMCID: PMC8172649 DOI: 10.1007/s40201-021-00619-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population.
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Affiliation(s)
- Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Shahrokh Nazmara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza Jahed Khaniki
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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11
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Barrios-Rodríguez YF, Pedreschi F, Rosowski J, Gómez JP, Figari N, Castillo O, Mariotti Celis MS. Is the dietary acrylamide exposure in Chile a public health problem? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1126-1135. [PMID: 33989119 DOI: 10.1080/19440049.2021.1914867] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed ~77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 µg kgbw-1 day-1 and 0.22 µg kgbw-1 day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 µg kgbw-1 day-1; 95th percentile, 3.90 µg kgbw-1 day-1). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.
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Affiliation(s)
- Yeison Fernando Barrios-Rodríguez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile.,Centro Surcolombiano de Investigación en Café "CESURCAFÉ", Universidad Surcolombiana, Neiva, Colombia
| | - Franco Pedreschi
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Jaime Rosowski
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Juan Pablo Gómez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Nicole Figari
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Oscar Castillo
- Escuela de Nutrición y Dietética, Facultad de Medicina, Unversidad Finis Terrae, Santiago, Chile
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12
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Wongthanyakram J, Kheamphet P, Masawat P. Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01835-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Mousavi Khaneghah A, Fakhri Y, Nematollahi A, Seilani F, Vasseghian Y. The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1791175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam
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14
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Basilicata MG, Pepe G, Rapa SF, Merciai F, Ostacolo C, Manfra M, Di Sarno V, Autore G, De Vita D, Marzocco S, Campiglia P. Anti-Inflammatory and Antioxidant Properties of Dehydrated Potato-Derived Bioactive Compounds in Intestinal Cells. Int J Mol Sci 2019; 20:E6087. [PMID: 31816826 PMCID: PMC6928682 DOI: 10.3390/ijms20236087] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/29/2019] [Indexed: 02/08/2023] Open
Abstract
Inflammation and oxidative stress are always more recognized as responsible for chronic disease at the intestinal level. Currently, a growing interest is addressed to the discovery of diet-derived products which have anti-inflammatory and antioxidant properties. This work aims to characterize the pharmacological potential of dehydrated potatoes. For this purpose, a simulated gastrointestinal digestion was carried out. The bioaccessible peptides were fractionated on the basis of their molecular weight and tested on intestinal epithelial cells (IEC-6) under oxidative and inflammatory conditions. Our results demonstrate that the tested peptide fractions were able to significantly inhibit tumor necrosis factor-α release and cycloxygenase-2 and inducible nitric oxide synthase expression. The tested peptides also showed significant antioxidant activity, being able to both reduce reactive oxygen species (ROS) release, also from mitochondria, and nitrotyrosine formation, and increase the antioxidant response by heme oxygenase-1 and superoxide dismutase expression. Moreover, the peptide fractions were able to significantly increase the wound repair in IEC-6. The obtained results indicate the anti-inflammatory and antioxidant potential of dehydrated potatoes at the intestinal level.
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Affiliation(s)
- Manuela Giovanna Basilicata
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
| | - Giacomo Pepe
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Shara Francesca Rapa
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Fabrizio Merciai
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
| | - Carmine Ostacolo
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, I-80131 Napoli, Italy;
| | - Michele Manfra
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, I-85100 Potenza, Italy;
| | - Veronica Di Sarno
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Giuseppina Autore
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Daniela De Vita
- Department of Environmental Biology, University of Rome “La Sapienza”, I-00185 Rome, Italy;
| | - Stefania Marzocco
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Pietro Campiglia
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- European Biomedical Research Institute of Salerno, Via De Renzi 50, I-84125 Salerno, Italy
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Juodeikiene G, Zadeike D, Vidziunaite I, Bartkiene E, Bartkevics V, Pugajeva I. Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Shahrbabki PE, Hajimohammadi B, Shoeibi S, Elmi M, Yousefzadeh A, Conti GO, Ferrante M, Amirahmadi M, Fakhri Y, Mousavi Khaneghah A. Probabilistic non-carcinogenic and carcinogenic risk assessments (Monte Carlo simulation method) of the measured acrylamide content in Tah-dig using QuEChERS extraction and UHPLC-MS/MS. Food Chem Toxicol 2018; 118:361-370. [DOI: 10.1016/j.fct.2018.05.038] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/07/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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17
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Kaçar S, Şahintürk V, Can B, Musmul A. L-Cysteine Partially Protects Against Acrylamide-Induced Testicular Toxicity. Balkan Med J 2018; 35:311-319. [PMID: 29636310 PMCID: PMC6060964 DOI: 10.4274/balkanmedj.2017.0830] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 03/30/2018] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Acrylamide is a widespread substance having many areas of utilization. Besides, it also forms a part of high-temperature processed starchy foods. To date, numerous in vivo and in vitro studies have documented that acrylamide has toxic effects on various organ systems. AIMS To determine the potential protective effect of L-cysteine on acrylamide-induced testicular toxicity. STUDY DESIGN Animal experimentation. METHODS We randomly divided 28 rats into four groups as control (0.9% saline), L-cysteine (150 mg/kg), acrylamide (40 mg/kg) and acrylamide + L-cysteine. After a 10-day intraperitoneal injection period, we euthanized the animals, recorded their body and testis weights, collected blood samples for serum testosterone measurement, and excised testes for histopathological and morphometric evaluation. Besides, immunohistochemical scoring of proliferating cell nuclear antigen and bax proteins was performed. RESULTS Acrylamide reduced body (p<0.01) and testis weights (p<0.05), seminiferous tubule diameter (p<0.001) and proliferating cell nuclear antigen expression (p<0.05), while it increased bax protein expression (p<0.01) and the percentage of seminiferous tubules that contain multinucleated giant cells (p<0.001), but did not significantly change serum testosterone levels when compared to control. L-cysteine administered with acrylamide decreased multinucleated giant cell number (p<0.001) and reversed the reduced proliferating cell nuclear antigen positivity (p<0.001), but did not restore other parameters compared with the acrylamide alone-treated group. CONCLUSION Taking into account the dose and duration employed, the present study concluded that L-cysteine partially protects testis against acrylamide-induced toxic effects.
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Affiliation(s)
- Sedat Kaçar
- Department of Histology and Embryology, Eskişehir Osmangazi University School of Medicine, Eskişehir, Turkey
| | - Varol Şahintürk
- Department of Histology and Embryology, Eskişehir Osmangazi University School of Medicine, Eskişehir, Turkey
| | - Betül Can
- Department of Medical Biochemistry, Eskişehir Osmangazi University School of Medicine, Eskişehir, Turkey
| | - Ahmet Musmul
- Department of Biostatistics, Eskişehir Osmangazi University School of Medicine, Eskişehir, Turkey
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Martínez E, Rodríguez JA, Bautista M, Rangel-Vargas E, Santos EM. Use of 2-Naphthalenethiol for Derivatization and Determination of Acrylamide in Potato Crisps by High-Performance Liquid Chromatographic with Fluorescence Detection. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1150-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food Chem Toxicol 2017; 108:244-248. [DOI: 10.1016/j.fct.2017.08.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/02/2017] [Accepted: 08/11/2017] [Indexed: 11/30/2022]
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20
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Acrylamide induces immunotoxicity through reactive oxygen species production and caspase-dependent apoptosis in mice splenocytes via the mitochondria-dependent signaling pathways. Biomed Pharmacother 2017; 94:523-530. [DOI: 10.1016/j.biopha.2017.07.033] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 07/03/2017] [Accepted: 07/06/2017] [Indexed: 02/04/2023] Open
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21
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Hu F, Jin SQ, Zhu BQ, Chen WQ, Wang XY, Liu Z, Luo JW. Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2017; 10:228-232. [DOI: 10.1080/19393210.2017.1329233] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Hu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Shao Qiang Jin
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Bing Qi Zhu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Wan Qin Chen
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Xin Yi Wang
- Department of Public Health Surveillance and Advisory, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, P.R. China
| | - Zhu Liu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Jin Wen Luo
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
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22
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Hariri E, Abboud MI, Demirdjian S, Korfali S, Mroueh M, Taleb RI. Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food Chem Toxicol 2015; 81:104-110. [DOI: 10.1016/j.fct.2015.03.031] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 03/15/2015] [Accepted: 03/30/2015] [Indexed: 11/22/2022]
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24
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Pacetti D, Gil E, Frega NG, Álvarez L, Dueñas P, Garzón A, Lucci P. Acrylamide levels in selected Colombian foods. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:99-105. [PMID: 25494681 DOI: 10.1080/19393210.2014.995236] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg(-1)) when compared with similar bakery products tested, such as soft bread (102-594 µg kg(-1)), which is a made with wheat flour.
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Affiliation(s)
- Deborah Pacetti
- a Department of Agricultural, Food, and Environmental Sciences , Università Politecnica delle Marche , Ancona , Italy
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25
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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26
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Shamla L, Nisha P. Acrylamide in deep-fried snacks of India. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:220-5. [DOI: 10.1080/19393210.2014.894141] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Yang LX, Zhang GX, Yang LX, He Y. LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2012; 5:100-4. [DOI: 10.1080/19393210.2012.658874] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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