Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 71, Issue 1, Pages 122-131Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2019.1624692
Keywords
Acrylamide; exposure assessment; MOE; school canteen; school-aged population
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Funding
- Italian Ministry of Health [CUP D98C13000110001]
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Acrylamide (AA) is a food process contaminant with carcinogenic and genotoxic properties that is formed in thermally treated foods, especially carbohydrate-rich. Dietary exposure to AA, due to school canteen foods, was estimated in schoolchildren aged 3-13 years by combining the AA concentration in foods with the amount and frequency of food consumption. Potato products and bakery products presented the highest mean levels of AA (841 and 244 mu g/kg, respectively) followed by meat (222 mu g/kg) and egg products (151 mu g/kg). The mean total AA intake was estimated at 2.16 mu g/kg bw/d, with the highest percentages provided by potato products (34.5%), meat products (26.1%) and bread (24.5%). The calculated margins of exposure (MOEs) for the average AA exposure (84 and 212 for the benchmark dose lower confidence limits (BMDL) of 0.17 and 0.43 mg/kg bw/d) suggest that there is a health concern with respect to students eating in school canteens.
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