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      Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

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          Abstract

          Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

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          Analysis of acrylamide, a carcinogen formed in heated foodstuffs.

          Eden Tareke, Per Rydberg, Patrik Karlsson … (2002)
          Reaction products (adducts) of acrylamide with N termini of hemoglobin (Hb) are regularly observed in persons without known exposure. The average Hb adduct level measured in Swedish adults is preliminarily estimated to correspond to a daily intake approaching 100 microg of acrylamide. Because this uptake rate could be associated with a considerable cancer risk, it was considered important to identify its origin. It was hypothesized that acrylamide was formed at elevated temperatures in cooking, which was indicated in earlier studies of rats fed fried animal feed. This paper reports the analysis of acrylamide formed during heating of different human foodstuffs. Acrylamide levels in foodstuffs were analyzed by an improved gas chromatographic-mass spectrometric (GC-MS) method after bromination of acrylamide and by a new method for measurement of the underivatized acrylamide by liquid chromatography-mass spectrometry (LC-MS), using the MS/MS mode. For both methods the reproducibility, given as coefficient of variation, was approximately 5%, and the recovery close to 100%. For the GC-MS method the achieved detection level of acrylamide was 5 microg/kg and for the LC-MS/MS method, 10 microg/kg. The analytic values obtained with the LC-MS/MS method were 0.99 (0.95-1.04; 95% confidence interval) of the GC-MS values. The LC-MS/MS method is simpler and preferable for most routine analyses. Taken together, the various analytic data should be considered as proof of the identity of acrylamide. Studies with laboratory-heated foods revealed a temperature dependence of acrylamide formation. Moderate levels of acrylamide (5-50 microg/kg) were measured in heated protein-rich foods and higher contents (150-4000 microg/kg) in carbohydrate-rich foods, such as potato, beetroot, and also certain heated commercial potato products and crispbread. Acrylamide could not be detected in unheated control or boiled foods (<5 microg/kg). Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms.
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            Scientific Opinion on acrylamide in food

            (2015)
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              Acrylamide formation mechanism in heated foods.

              Daniel Tallmadge, Marko Stojanovic, B EBERHART … (2003)
              Recent findings of a potential human carcinogen, acrylamide, in foods have focused research on the possible mechanisms of formation. We present a mechanism for the formation of acrylamide from the reaction of the amino acid asparagine and a carbonyl-containing compound at typical cooking temperatures. The mechanism involves formation of a Schiff base followed by decarboxylation and elimination of either ammonia or a substituted imine under heat to yield acrylamide. Isotope substitution studies and mass spectrometric analysis of heated model systems confirm the presence of key reaction intermediates. Further confirmation of this mechanism is accomplished through selective removal of asparagine with asparaginase that results in a reduced level of acrylamide in a selected heated food.
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                Author and article information

                Contributors
                Hiroyuki Kataoka: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 11 September 2020
                Publication date Collection: September 2020
                Volume: 25
                Issue: 18
                Electronic Location Identifier: 4156
                Affiliations
                [1 ]Department of Public Health, University of Naples “Federico II”, via Sergio Pansini, 5–80131 Naples, Italy; francesco.esposito4@ 123456unina.it (F.E.); teresa.rea@ 123456unina.it (T.R.)
                [2 ]Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, via di Val Cannuta, 247–00166 Roma, Italy; salvatore.velotto@ 123456uniroma5.it
                [3 ]Department of Science and Technology, Newton Consulting Srl, 80146 Napoli NA, Italy; tommasostasi@ 123456newtonconsulting.it
                [4 ]Department of Agricultural Sciences, University of Naples “Federico II”, via Università, 100–80055 Portici, Naples, Italy
                Author notes
                [* ]Correspondence: tcirillo@ 123456unina.it ; Tel.: +39-081-2539-450
                Author information
                https://orcid.org/0000-0001-7781-2558
                Article
                Publisher ID: molecules-25-04156
                DOI: 10.3390/molecules25184156
                PMC ID: 7571032
                PubMed ID: 32932804
                SO-VID: 9445ae20-83dc-4b03-91ea-567d45c3f4a6
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 13 August 2020
                Date accepted : 09 September 2020
                Categories
                Subject: Article

                Keywords: margin of exposure,acrylamide,2-propenamide,bromination,risk assessment
                Data availability:
                Keywords: margin of exposure, acrylamide, 2-propenamide, bromination, risk assessment

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