Acrylamide in foods : occurrence, analytical methods and intake estimates

Orientadores: Maria Cecilia de Figueiredo ToledoTese (doutorado) Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Uma importante descoberta de pesquisadores suecos em abril de 2002 mostrou que acrilamida, uma substância provavelmente carcinogênica a seres humanos, pode ser formada em determinados alimentos que são submetidos a tratamento térmico em altas temperaturas. No presente estudo, 111 amostras de diferentes categorias de alimentos foram coletadas em supermercados, lojas de ¿fast-foods¿ e restaurantes da cidade de Campinas-SP, entre os meses de setembro de 2004 e abril de 2006, e analisadas para verificar a presença de acrilamida. As amostras foram selecionadas em função dos resultados divulgados por outros países e incluíram, além de produtos à base de batata, trigo e café, alimentos tipicamente brasileiros à base de mandioca e milho, processados em altas temperaturas. Os níveis de acrilamida foram determinados por cromatografia líquida de alta eficiência e espectrometria de massas em série (LC-MS/MS), conforme método previamente desenvolvido. Como a aplicação deste método em matrizes de cacau não apresentou resultados satisfatórios, o mesmo foi modificado através da inclusão de uma etapa de precipitação de proteínas e de alterações no procedimento de limpeza, o que resultou em melhor desempenho nesta matriz. As concentrações de acrilamida determinadas nas amostras analisadas confirmam que produtos à base de batata, tais como batatas fritas e batatas chips, biscoitos e café são os alimentos que apresentam os maiores níveis de acrilamida. Em etapa posterior, a ingestão potencial diária deste contaminante foi estimada combinando-se os dados analíticos de ocorrência de acrilamida obtidos no presente estudo com dados de consumo dos alimentos analisados, disponíveis para a população em geral e para uma população de adolescentes da cidade de Piracicaba-SP. Os valores médios de ingestão estimados para ambas as populações (0,14 e 0,12 µg/kg de peso corpóreo/dia, respectivamente) são inferiores aos valores relatados para populações de países da América do Norte e Europa (0,3 a 2 µg/kg de peso corpóreo/dia), o que pode ser parcialmente atribuído ao fato de que as estimativas de ingestão nestes países levaram em conta a contribuição de um maior número de alimentos. Dessa forma, é importante que mais amostras e grupos de alimentos sejam investigados para que, futuramente, possa ser calculada a contribuição da dieta total como fonte de acrilamida para a população brasileira e avaliados os possíveis riscos à saúde relacionados à exposição a este contaminanteAbstract: An important discovery of Swedish researchers in April 2002 showed that acrylamide, a probable carcinogen to humans, can be formed in certain foods which are submitted to thermal treatment at high temperatures. In the present study, 111 samples of different food categories were collected at supermarkets, fast-food restaurants and restaurants, in Campinas-SP, between September 2004 and April 2006, and analysed to verify the presence of acrylamide. The samples were selected according to results reported in other countries and included, beyond potato- and wheat-based products and coffee, typical Brazilian foods made from cassava and maize, and processed at high temperatures. The levels of acrylamide were determined by high performance liquid chromatography tandem mass spectrometry (LC-MS/MS), according to a method previously developed. As the application of this method in cocoa matrices did not presented satisfactory results, there was a need to modify it by the inclusion of a protein precipitation step and changes in the clean-up procedure, which improved its performance in this matrix. The concentrations of acrylamide determined in analysed samples confirm that potato-based products, such as French fries and potato chips, biscuits and coffee are the foods containing the highest levels of acrylamide. In a next step, the potential daily intake of this contaminant was estimated by combining analytical data on the occurrence of acrylamide obtained in the present study with data on food consumption for the analysed foods, available for the general population and for a population of adolescents from the city of Piracicaba-SP. The mean intakes estimated for both populations (0.14 e 0.12 µg/kg body weight/day, respectively) are below the values reported for populations from North American and European countries (0.3 to 2 µg/kg body weight/day), which may be partially attributed to the fact that intake estimates conducted in these countries took into account the contribution of a greater number of foods. In this way, it is important that more samples and food groups be investigated so that, in the future, it may be possible to calculate the contribution of the total diet as source of acrylamide for the Brazilian population, and to assess the possible risks to health with regard to the exposure to this contaminantDoutoradoDoutor em Ciência de Alimento

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

Ésteres de cloropropanóis e de glicidol em alimentos

Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern

Quality and Safety Aspects of Infant Nutrition

Quality and safety aspects of infant nutrition are of key importance for child health, but oftentimes they do not get much attention by health care professionals whose interest tends to focus on functional benefits of early nutrition. Unbalanced diets and harmful food components induce particularly high risks for untoward effects in infants because of their rapid growth, high nutrient needs, and their typical dependence on only one or few foods during the first months of life. The concepts, standards and practices that relate to infant food quality and safety were discussed at a scientific workshop organized by the Child Health Foundation and the Early Nutrition Academy jointly with the European Society for Paediatric Gastroenterology, Hepatology and Nutrition, and a summary is provided here. The participants reviewed past and current issues on quality and safety, the role of different stakeholders, and recommendations to avert future issues. It was concluded that a high level of quality and safety is currently achieved, but this is no reason for complacency. The food industry carries the primary responsibility for the safety and suitability of their products, including the quality of composition, raw materials and production processes. Introduction of new or modified products should be preceded by a thorough science based review of suitability and safety by an independent authority. Food safety events should be managed on an international basis. Global collaboration of food producers, food-safety authorities, paediatricians and scientists is needed to efficiently exchange information and to best protect public health. Copyright (C) 2012 S. Karger AG, Base

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

Risks for public health related to the presence of furan and methylfurans in food

EFSA wishes to thank the hearing experts: Diana Doell and Ruud Woutersen and EFSA staff member: José Cortinas Abrahantes for the support provided to this scientific output. The CONTAM Panel acknowledges all European competent institutions and other stakeholders that provided occurrence data on furan and methylfurans in food, and supported the data collection for the Comprehensive European Food Consumption Database. Adopted: 20 September 2017Peer reviewedPublisher PD

Teores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivados

O objetivo deste trabalho foi avaliar o efeito da adição de linhaça‑dourada e derivados sobre os teores de colesterol e a oxidação lipídica em hambúrguer bovino. Foram elaborados hambúrgueres com 5,0% de óleo, ou farinha, ou sementes de linhaça‑dourada, além de uma formulação‑controle (sem adição de linhaça ou derivados). Os hambúrgueres foram mantidos congelados, a ‑18ºC, por 90 dias. Determinou-se o teor de colesterol e a estabilidade oxidativa dos produtos crus e grelhados. Os menores teores de colesterol foram observados nos produtos com óleo de linhaça. No entanto, a adição de linhaça e derivados aumentou a oxidação lipídica em hambúrguer bovino (maiores valores de malonaldeído), após o armazenamento