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Importance of a canteen lunch on the dietary intake of acrylamide

Frédéric Mestdagh UGent, Carl Lachat UGent, Katleen Baert, Emmanuelle Moons, Patrick Kolsteren UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2007) MOLECULAR NUTRITION & FOOD RESEARCH. 51(5). p.509-516
abstract
A food and drink intake survey was carried out among university students and staff members. Consumption data were collected on days when the participants took hot lunch in a university canteen. The dietary acrylamide exposure was calculated through a probabilistic approach and revealed a median intake of 0.40 mu g/kg bw/day [90% confidence interval: 0.36-0.44], which is in accordance with previous exposure calculations. Biscuits (35.4%), French fries (29.9%), bread (23.5%), and chocolate (11.2%) were identified to be the main sources of dietary acrylamide. Foodstuffs consumed in between the three main meals of the day (so called snack type foods) contributed the most to the intake (42.2%). The exposure was lower in an intervention group which received free portions of fruit and vegetables, indicating that a nutritionally balanced diet may contribute to a decreased acrylamide intake. French fries had a significant impact on the acrylamide intake, due to the frequent consumption in the canteen. This demonstrates the important responsibility of caterers and canteen kitchens in the mitigation of acrylamide exposure through reduction of acrylamide in their prepared products, in particular in French fries.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
acrylamide, balanced diet, canteen food, dietary intake, RISK-ASSESSMENT, FRENCH FRIES, EXPOSURE, FOOD, POTATOES, SUGARS, MODEL
journal title
MOLECULAR NUTRITION & FOOD RESEARCH
Mol. Nutr. Food Res.
volume
51
issue
5
pages
509-516 pages
Web of Science type
Article
Web of Science id
000246630100001
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.439 (2007)
JCR rank
3/102 (2007)
JCR quartile
1 (2007)
ISSN
1613-4125
DOI
10.1002/mnfr.200600253
language
English
UGent publication?
yes
classification
A1
id
373746
handle
http://hdl.handle.net/1854/LU-373746
date created
2007-07-13 11:21:00
date last changed
2015-06-17 10:43:58
@article{373746,
  abstract     = {A food and drink intake survey was carried out among university students and staff members. Consumption data were collected on days when the participants took hot lunch in a university canteen. The dietary acrylamide exposure was calculated through a probabilistic approach and revealed a median intake of 0.40 mu g/kg bw/day [90\% confidence interval: 0.36-0.44], which is in accordance with previous exposure calculations. Biscuits (35.4\%), French fries (29.9\%), bread (23.5\%), and chocolate (11.2\%) were identified to be the main sources of dietary acrylamide. Foodstuffs consumed in between the three main meals of the day (so called snack type foods) contributed the most to the intake (42.2\%). The exposure was lower in an intervention group which received free portions of fruit and vegetables, indicating that a nutritionally balanced diet may contribute to a decreased acrylamide intake. French fries had a significant impact on the acrylamide intake, due to the frequent consumption in the canteen. This demonstrates the important responsibility of caterers and canteen kitchens in the mitigation of acrylamide exposure through reduction of acrylamide in their prepared products, in particular in French fries.},
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Lachat, Carl and Baert, Katleen and Moons, Emmanuelle and Kolsteren, Patrick and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {1613-4125},
  journal      = {MOLECULAR NUTRITION \& FOOD RESEARCH},
  keyword      = {acrylamide,balanced diet,canteen food,dietary intake,RISK-ASSESSMENT,FRENCH FRIES,EXPOSURE,FOOD,POTATOES,SUGARS,MODEL},
  language     = {eng},
  number       = {5},
  pages        = {509--516},
  title        = {Importance of a canteen lunch on the dietary intake of acrylamide},
  url          = {http://dx.doi.org/10.1002/mnfr.200600253},
  volume       = {51},
  year         = {2007},
}

Chicago
Mestdagh, Frédéric, Carl Lachat, Katleen Baert, Emmanuelle Moons, Patrick Kolsteren, Carlos Van Peteghem, and Bruno De Meulenaer. 2007. “Importance of a Canteen Lunch on the Dietary Intake of Acrylamide.” Molecular Nutrition & Food Research 51 (5): 509–516.
APA
Mestdagh, Frédéric, Lachat, C., Baert, K., Moons, E., Kolsteren, P., Van Peteghem, C., & De Meulenaer, B. (2007). Importance of a canteen lunch on the dietary intake of acrylamide. MOLECULAR NUTRITION & FOOD RESEARCH, 51(5), 509–516.
Vancouver
1.
Mestdagh F, Lachat C, Baert K, Moons E, Kolsteren P, Van Peteghem C, et al. Importance of a canteen lunch on the dietary intake of acrylamide. MOLECULAR NUTRITION & FOOD RESEARCH. 2007;51(5):509–16.
MLA
Mestdagh, Frédéric, Carl Lachat, Katleen Baert, et al. “Importance of a Canteen Lunch on the Dietary Intake of Acrylamide.” MOLECULAR NUTRITION & FOOD RESEARCH 51.5 (2007): 509–516. Print.