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Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Wendie Claeys, Katleen Baert, Frédéric Mestdagh UGent, J Vercammen, Paul Daenens, Bruno De Meulenaer UGent, Guy Maghuin-Rogister and André Huyghebaert (2010) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 27(9). p.1199-1207
abstract
The acrylamide (AA) intake of the Belgian consumer was calculated based on AA monitoring data of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) and consumption data of the Belgian food consumption survey coordinated by the Scientific Institute for Public Health (3214 participants of 15 years or older). The average AA exposure, calculated probabilistically, was 0.4 mu g kg-1 body weight (bw) day-1 (P97.5 = 1.6 mu g kg-1 bw day-1), the main contributors to the average intake being chips (23%), coffee (19%), biscuits (13%), and bread (12%). Additionally, the impact of a number of AA mitigation scenarios was evaluated (German minimization concept, scenarios for mitigation from the literature, signal values), which is an important issue for public health as well as for policy-makers. Specific actions in cooperation with the food industry to reduce the AA content of foods seems to be a more efficient strategy than mere implementation of signal values. Considering that an important share of the AA intake is due to prepared meals, the catering industry as well as consumers need to be better informed on the various possibilities for keeping the AA content of meals as low as possible.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
mass spectrometry (LC, MS), liquid chromatography, probabilistic modelling, exposure assessment, risk assessment, acrylamide, processed foods, REDUCE ACRYLAMIDE, BAKING CONDITIONS, RISK-ASSESSMENT, DIETARY-INTAKE, POTATO CRISPS, FOOD, CARCINOGENS, ASPARAGINE, EXPOSURE, BREAD, process contaminants
journal title
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Food Addit. Contam. Part A-Chem.
volume
27
issue
9
pages
1199 - 1207
Web of Science type
Article
Web of Science id
000279993200002
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.23 (2010)
JCR rank
24/124 (2010)
JCR quartile
1 (2010)
ISSN
1944-0049
DOI
10.1080/19440049.2010.489577
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1016436
handle
http://hdl.handle.net/1854/LU-1016436
date created
2010-08-02 10:30:05
date last changed
2016-12-19 15:46:23
@article{1016436,
  abstract     = {The acrylamide (AA) intake of the Belgian consumer was calculated based on AA monitoring data of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) and consumption data of the Belgian food consumption survey coordinated by the Scientific Institute for Public Health (3214 participants of 15 years or older). The average AA exposure, calculated probabilistically, was 0.4 mu g kg-1 body weight (bw) day-1 (P97.5 = 1.6 mu g kg-1 bw day-1), the main contributors to the average intake being chips (23\%), coffee (19\%), biscuits (13\%), and bread (12\%). Additionally, the impact of a number of AA mitigation scenarios was evaluated (German minimization concept, scenarios for mitigation from the literature, signal values), which is an important issue for public health as well as for policy-makers. Specific actions in cooperation with the food industry to reduce the AA content of foods seems to be a more efficient strategy than mere implementation of signal values. Considering that an important share of the AA intake is due to prepared meals, the catering industry as well as consumers need to be better informed on the various possibilities for keeping the AA content of meals as low as possible.},
  author       = {Claeys, Wendie and Baert, Katleen and Mestdagh, Fr{\'e}d{\'e}ric and Vercammen, J and Daenens, Paul and De Meulenaer, Bruno and Maghuin-Rogister, Guy and Huyghebaert, Andr{\'e}},
  issn         = {1944-0049},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE \& RISK ASSESSMENT},
  keyword      = {mass spectrometry (LC,MS),liquid chromatography,probabilistic modelling,exposure assessment,risk assessment,acrylamide,processed foods,REDUCE ACRYLAMIDE,BAKING CONDITIONS,RISK-ASSESSMENT,DIETARY-INTAKE,POTATO CRISPS,FOOD,CARCINOGENS,ASPARAGINE,EXPOSURE,BREAD,process contaminants},
  language     = {eng},
  number       = {9},
  pages        = {1199--1207},
  title        = {Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies},
  url          = {http://dx.doi.org/10.1080/19440049.2010.489577},
  volume       = {27},
  year         = {2010},
}

Chicago
Claeys, Wendie, Katleen Baert, Frédéric Mestdagh, J Vercammen, Paul Daenens, Bruno De Meulenaer, Guy Maghuin-Rogister, and André Huyghebaert. 2010. “Assessment of the Acrylamide Intake of the Belgian Population and the Effect of Mitigation Strategies.” Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment 27 (9): 1199–1207.
APA
Claeys, Wendie, Baert, K., Mestdagh, F., Vercammen, J., Daenens, P., De Meulenaer, B., Maghuin-Rogister, G., et al. (2010). Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 27(9), 1199–1207.
Vancouver
1.
Claeys W, Baert K, Mestdagh F, Vercammen J, Daenens P, De Meulenaer B, et al. Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2010;27(9):1199–207.
MLA
Claeys, Wendie, Katleen Baert, Frédéric Mestdagh, et al. “Assessment of the Acrylamide Intake of the Belgian Population and the Effect of Mitigation Strategies.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 27.9 (2010): 1199–1207. Print.