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

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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.
Keywords
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

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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.
@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},
}

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