Estimating the acrylamide exposure of adult individuals from coffee: Turkey

BASARAN, BURHAN/0000-0001-6506-6113; AYDIN, FERID/0000-0002-9931-6202WOS: 000573683900001PubMed: 32990505Many researchers have pointed out that coffee contributes significantly to the dietary exposure among the many foods that contain acrylamide. Within the context of this study, the 24 h dietary recall method was employed to obtain the coffee consumption information of 263 individuals with different socio-demographic characteristics, followed by an estimation based on the deterministic model and an analysis of statistical data, in an attempt to estimate acrylamide exposure from coffee. the acrylamide intake of individuals who consume coffee was estimated to be 0.11 +/- 0.084 mu g/kg bw per day (95th percentile, 0.27 mu g/kg bw per day); the exposure of women was estimated to range on an average between 0.12 +/- 0.097 mu g/kg bw per day while the exposure of men was estimated to range between 0.10 +/- 0.065 mu g/kg bw per day. A statistically significant difference (p ) was detected in the estimated average values between the parameters of age group, education level and coffee types consumed. Dietary acrylamide exposure was not of concern with respect to neurotoxicity and carcinogenicity. This is the first study carried out to estimate acrylamide exposure of individuals in Turkey from coffee.Ataturk University Coordination Center of Scientific Research Projects [FDK-2018-6675]This work was funded by Ataturk University Coordination Center of Scientific Research Projects [FDK-2018-6675]

The determination of acrylamide content in brewed coffee samples marketed in Turkey

KABAN, Guzin/0000-0001-6720-7231; BASARAN, BURHAN/0000-0001-6506-6113; AYDIN, FERID/0000-0002-9931-6202WOS: 000495013900001PubMed: 31697219Coffee is a beverage that is widely enjoyed and consumed by all segments of society. As well as having a rich content, it contains acrylamide, defined as 'a probable carcinogen for humans' by the International Agency for Research on Cancer. the aim of this study was both to determine the acrylamide levels of ready-to-drink coffees from various coffee brands marketed in Turkey and to offer a resource for risk assessment and acrylamide exposure studies in this area. For this purpose, a total of 41 coffee samples (22 instant coffee, 7 traditional Turkish coffee and 12 ready-to-drink (brewed) coffee) obtained from local markets and coffee shops were analysed in terms of acrylamide content. LC-MS/MS was used to detect the acrylamide content in the samples. the levels of acrylamide ranged from 16.5 to 79.5 ng mL(-1) in instant coffees, from 5.9 to 38.8 ng mL(-1) in ready-to-drink (brewed) coffees and from 5.3-54.8 ng mL(-1) in Turkish coffee and other traditional coffees. the study showed that instant coffee includes the highest level of acrylamide among the other types. in addition, it was found that terebinth coffee, a form of traditional Turkish coffee, had a high content of acrylamide.Ataturk University Coordination Center of Scientific Research Projects [FDK-2018-6675]This work was funded by Ataturk University Coordination Center of Scientific Research Projects [FDK-2018-6675]