Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study

作者：Sirot Veronique^*; Hommet Frederic; Tard Alexandra; Leblanc Jean Charles

来源：Food and Chemical Toxicology, 2012, 50(3-4): 889-894.

DOI：10.1016/j.fct.2011.12.033

• Total Diet Study
• Acrylamide
• Exposure
• Food

Acrylamide is a heat-induced carcinogen compound that is found in some foods consequently to cooking or other thermal processes. In the second French Total Diet Study (TDS), acrylamide was analysed in 192 food samples collected in mainland France to be representative of the population diet and prepared "as consumed". Highest mean concentrations were found in potato chips/crisps (954 mu g/kg), French fries and other fried potatoes (724 mu g/kg), and salted biscuits other than potato chips (697 mu g/kg). Exposure of general adult and child populations was assessed by combining analytical results with national consumption data. Mean acrylamide exposure was assessed to be 0.43 +/- 033 mu g/kg of body weight (bw) per day for adults and 0.69 +/- 0.58 mu g/kg bw/day for children. Although the exposure assessed is lower than in previous evaluations, the calculated margins of exposure, based on benchmark dose limits defined for carcinogenic effects, remain very low especially for young children (below 100 at the 95th percentile of exposure), indicating a health concern. It is therefore advisable to continue efforts in order to reduce dietary exposure to acrylamide.

• 出版日期2012-4