Dietary exposure to acrylamide in adolescents from a Canadian urban center

作者：Normandin Louise; Bouchard Michele^*; Ayotte Pierre; Blanchet Carole; Becalski Adam; Bonvalot Yvette; Phaneuf Denise; Lapointe Caroline; Gagne Michelle; Courteau Marilene

来源：Food and Chemical Toxicology, 2013, 57: 75-83.

DOI：10.1016/j.fct.2013.03.005

• Acrylamide Dietary intake
• Adolescents Food analysis
• Liquid chromatography-mass spectrometry
• Dietary survey

The distribution of acrylamide in food items frequently consumed by Canadian adolescents was determined along with estimates of their contribution to the overall dietary intake of acrylamide. A total of 196 non-smoking adolescents (10-17 years old) were recruited in Montreal Island population, Canada. Participants were invited to fill out a 2-day food diary and a food frequency questionnaire over the last month. 146 samples of foods most frequently consumed by participants were analyzed for acrylamide contents. The highest acrylamide contents were measured in deep-fried french fries and potato chips (mean +/- SD: 1053 +/- 657 and 524 +/- 276 ng/g respectively). On the basis of the 2-day food diary, median total daily intake of acrylamide was estimated at 0.29 mu g/kg bw/d, as compared to 0.17 mu g/kg bw/d on the basis of the food frequency questionnaire. These values are similar to those reported in comparable populations. Deep-fried french fries consumption contributed the most to daily acrylamide intake (50%) followed by potato chips (10%), oven-baked french fries (8%) and breakfast cereals (8%). Margins of exposure based on genotoxic benchmark dose limits were estimated to be low (approximate to%26lt;100) in high-consumer adolescents, indicating the need to continue efforts to reduce dietary acrylamide exposure.

• 出版日期2013-7