What’s in our food: first results of the BfR MEAL study on process contaminants

Data for dietary exposure assessment of substances in prepared foods are lacking or inadequate for many substances. To improve the knowledge of substance levels in foods, the first German total diet study called BfR MEAL Study (meals for exposure assessment and analytics in foods), was initiated. A total diet study is a cost-effective and reliable method used worldwide for the analysis of substances in foods prepared as typically consumed for dietary exposure assessment. Food preparation can have an influence on levels in foods e.g. by formation of process contaminants such as acrylamide (AA), monochlorpropanediols (MCPDs), monochloropropanediol esters (MCDPEs) and glycidol (GE). 230 and 82 foods were analysed for acrylamide and for MCPDs, MCPDEs and GE, respectively. The MEAL food list was developed based on available food consumption data and market data. Foods were purchased at retail level and prepared as consumed. Different browning degrees of foods and various cooking methods were tested in selected foods. To choose significant preparation methods and level of browning of foods, a survey on consumer behaviour on households was undertaken. Prior to analysis, similar foods were homogenized and pooled. The highest levels of acrylamide were found in vegetable crisps, potato-based products and sweet potato fries. Surprisingly, coffee contained low levels of acrylamide. Highest mean levels of 3-MCPD-E were found in filled pastries and highest GE mean levels were analysed in potato crisps. Differences in acrylamide, MCPDs, MCPDEs and GE levels could be seen between different browning degrees and different process methods. Levels of acrylamide, MCPDs, MCPD-Es, and GE found in our study closes gaps in the knowledge of substance levels in foods and can be used to develop or confirm recommendations in dietary guidelines. In future, the data will be combined with national consumption data to estimate total dietary exposure for food safety assessments.