Baby foods: Quality, safety, technology, and regulation

EditorialThe full development, growth, and health of children depend on adequate nutrition in infancy and early childhood. Therefore, diet plays a central role in delivering key nutrients to meet an individual’s physiological and nutritional needs, including components that cannot be synthesized by humans and must be obtained from foods, such as vitamins and minerals [...].info:eu-repo/semantics/publishedVersio

Combined effects of gamma irradiation and blanching process on acrylamide content in fried potato strips

Potato tubers were irradiated in 60Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes

Preliminary Estimate Of Acrylamide Intake In Brazil [estimativa Preliminar Da Ingestão De Acrilamida No Brasil]

Since the discovery of acrylamide occurrence in foods, several studies have been addressed to the possible risks that the exposure to this chemical can represent to human health, justified by its carcinogenic and genotoxic properties. The objectives of this work were to estimate the acrylamide intake by the Brazilian population, identify the main sources of exposure to this contaminant and assess the potential risks to health. The daily intake was assessed by combining measured levels of acrylamide in selected food categories, determined by liquid chromatography - tandem mass spectrometry, with national food consumption data inferred from a household economic survey conducted by the Brazilian Institute of Geography and Statistics. A mean daily intake of 0.14 μg/kg body weight was estimated and the foods that most contributed to acrylamide exposure were french fries, coffee, cassava flour, cracker and french bread. Risk characterization, performed by calculating margins of exposure, indicated a concern for human health in relation to carcinogenic effects. © 2008 Sociedade Brasileira de Toxicologia.211914(2002) Acrylamide in Food, , http://www.slv.se/templates/SLV_DocumentList.aspx?id=4089, SNFA (Swedish National Food Administration). Disponível em: Acessado em 16/jun/2004Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Tornqvist, M., Analysis of acrylamide, a carcinogen formed in heated foodstuffs (2002) Journal of Agricultural and Food Chemistry, 50 (17), pp. 4998-5006. , DOI 10.1021/jf020302fMottram, D.S., Wedzicha, B.L., Dodson, A.T., Acrylamide is formed in the Maillard reaction (2002) Nature, 419, pp. 448-449Stadler, R.H., Acrylamide from Maillard reaction products (2002) Nature, 419, pp. 449-450Becalski, A., Lau, B.P.-Y., Lewis, D., Seaman, S.W., Acrylamide in foods: Occurrence, sources, and modelling (2003) J Agric Food Chem, 51, pp. 602-608Acrylamide IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, 60, pp. 389-433. , IARC (International Agency for Research on Cancer). Lyon, FranceBoon, P.E., De Mul, A., Van Der Voet, H., Van Donkersgoed, G., Brette, M., Van Klaveren, J.D., Calculations of dietary exposure to acrylamide (2005) Mut Res, 580, pp. 143-155Summary and Conclusions of the Sixty-fourth Meeting, de 8 a 17 de Fevereiro de 2005. Rome, Italy, pp. 7-17. , FAO/WHO (Food and Agriculture Organization/World Health Organization)(2005) Pesquisa de Orçamentos Familiares 2002-2003: Consumo Alimentar Domiciliar Per Capita, , IBGE (Instituto Brasileiro de Geografia e Estatística)Arisseto, A.P., Toledo, M.C., Govaert, Y., Van Loco, J., Fraselle, S., Weverbergh, E., Degroodt, J.M., Determination of acrylamide levels in selected foods in Brazil (2007) Food Additives and Contaminants, 24 (3), pp. 236-241. , DOI 10.1080/02652030601053170, PII 770870679Govaert, Y., Arisseto, A., Van Loco, J., Scheers, E., Fraselle, S., Weverbergh, E., Degroodt, J.M., Goeyens, L., Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods (2006) Analytica Chimica Acta, 556 (2), pp. 275-280. , DOI 10.1016/j.aca.2005.09.045, PII S0003267005016053(2003) Instructions for Electronic Submission of Data on Chemical Contaminants in Foods - Appendix 4: Evaluation of Low Level Contamination in Foods, pp. 51-52. , WHO (World Health Organization). de junho deGuidelines for the Study of Dietary Intakes of Chemical Contaminants (1985) WHO Offset Publication No. 87, , WHO (World Health Organization). Geneva: WHOBurek, J.D., Albee, R.R., Beyer, J.E., Subchronic toxicity of acrylamide administered to rats in the drinking water followed by up to 144 days of recovery (1980) Journal of Environmental Pathology and Toxicology, 4 (5-6), pp. 157-182Tyl, R., Rat two-generation reproduction and dominant lethal study of acrylamide in drinking water (2002) Reprod Toxicol, 14, pp. 385-401Johnson, K.A., Gorzinski, S.J., Bodner, K.M., Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats (1986) Toxicology and Applied Pharmacology, 85 (2), pp. 154-168(2002) Assessment of Acrylamide Intake by Duplicate Diet Study, , http://www.bfr.bund.de/cm/208/ assessment_of_acrylamide_intake_by_duplicate_diet_study.pdf, SOPH (Swiss Office of Public Health). de 18 de dezembro de Disponível em: Acessado em 23/mar/2007(2003) Assessment of Acrylamide Intake from Foods Containing High Acrylamide Levels in Germany, , http://www.bfr.bund.de/cm/245/ assessment_of_ acrylamide_intake_from_foods_containing_high_acrylamide_ levels_in_germany.pdf, de 15 de julho de Disponível em: Acessado em 23/mar/2007Dybing, E., Sanner, T., Risk assessment of acrylamide in foods (2003) Toxicological Sciences, 75 (1), pp. 7-15. , DOI 10.1093/toxsci/kfg165Konings, E.J.M., Baars, A.J., Van Klaveren, J.D., Spanjer, M.C., Rensen, P.M., Hiemstra, M., Van Kooij, J.A., Peters, P.W.J., Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks (2003) Food and Chemical Toxicology, 41 (11), pp. 1569-1579. , DOI 10.1016/S0278-6915(03)00187-XSvensson, K., Dietary intake of acrylamide in Sweden (2003) Food Chem Toxicol, 41, pp. 1-6(2004) The Update Exposure Assessment for Acrylamide, , http://www.jifsan.umd.edu/presentations/acry2004/acry_2004_dinovihoward. pdf, de 13 de abril de Disponível em: Acessado em 23/mar/2007Kroes, R., Muller, D., Lambe, J., Lowik, M.R.H., Van Klaveren, J., Kleiner, J., Massey, R., Visconti, A., Assessment of intake from the diet (2002) Food and Chemical Toxicology, 40 (2-3), pp. 327-385. , DOI 10.1016/S0278-6915(01)00113-2, PII S0278691501001132(2002) Consultation: Health Implications of Acrylamide in Food, pp. 1-39. , FAO/WHO (Food and Agriculture Organization/World Health Organization). de 25 a 27 de junho de 2002. Geneva, SwitzerlandBarlow, S., Risk assessment of substances that are both genotoxic and carcinogenic (2006) Food Chem Toxicol, 44, pp. 1636-1650(2005) EFSA Draft Opinion on a Harmonized Approach for Risk Assessment of Compounds Which Are Both Genotoxic and Carcinogenic, , http://www.efsa.europa.eu/cs/BlobServer/Scientific_Opinion/ sc_op_ej282_gentox_en3.pdf?ssbinary=true, Disponível em: Acessado em 07/out/200

Aluminum content and effect of in vitro digestion on bioaccessible fraction in cereal-based baby foods

The aim of this work was to determine the total concentration and the effect of in vitro digestion on the bioaccessible fraction of aluminum (Al) in 35 different cereal-based baby food samples and estimate the exposure to this element considering the consumption of this product. Total Al content was determined by inductively coupled plasma optical emission spectrometry after oxidative microwave digestion. An in vitro digestion method was applied and optimized to evaluate the bioaccessible fraction. The methods performance was efficient for both approached analysis and presented limits of detection and quantitation of 53 μg kg−1 and 89 μg kg−1, respectively. Total concentration and bioaccessibility varied according to the product composition (rice, oat, wheat, barley, corn, multicereal and fruit). Multicereals and fruit-based (plum) cereals presented the highest total Al concentrations (8.82 mg kg−1 and 7.49 mg kg−1, respectively), whilst lower values were observed for corn and rice flour cereals (0.92 mg kg−1 and 1.09 mg kg−1, respectively). The bioaccessible fraction varied from 1.5% to 10.4% in the evaluated samples. Exposure to Al was estimated and compared with the Provisional Tolerable Weekly Intake (PTWI) of 2 mg kg−1 body weight. The results showed that the daily consumption of three portions of cereals contributes up to 10.48% of the PTWI, when considering the total Al concentration reported in this study131CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP141085/2017-7sem informação2017/11334-