Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia
2021
Barón Cortés, Wilson Roberto | Vásquez Mejía, Sandra Milena | Suárez Mahecha, Héctor
Acrylamide is a food contaminant that is formed during processes such as frying, baking and roasting. According to the International Agency for Research on Cancer (IARC), acrylamide is a possible carcinogenic compound in humans. In this work, 257 food samples were analyzed in Colombia to determine the acrylamide content. Samples of potato chips, french fries, bread, cookies, coffee, panela, fried banana and traditional fritters (such as egg or cheese pies) were prepared and analyzed following the Total Diet Study methodology. The highest acrylamide content was found in potato chips with 635 μg/kg and panela with 521 μg/kg. The calculation of margin of exposure was made by combining the analytical results of composition with consumption data. The highest average exposure in the group of adults was 0.30 μg/kg body weight (b.w.) per day in adults from 19 to 30 years old; for children, the highest exposure was 0.92 μg/kg b.w. per day in children from 2 to 3 years old. These exposure values indicate that acrylamide is a public health concern for the Bogota population.
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