Acrylamide is naturally formed during thermal food processing and domestic cooking of foods. However, acrylamide represents a potential risk to consumers due to its toxicity in animal models. Acrylamide behaves as a genotoxic ca rcinogen mediated by glycidamine, resulting epoxide from acrylamide biotransformation. Accordingly, acrylamide is defined as a new processing contaminant. In arder to establish this potential risk to population, dietary exposure has been evaluated in different countries in parallel with monitoring activities of acrylamide content in a large number of food commodities. In addition, dietary habits of population are changing from a traditional scheme to other increasing snacking and fast food consumption. Dietary exposure to acrylamide was investigated in a group of Spanish male adolescents (11-14 years) consuming a balanced diet during 14 days. Lunch and dinners were based in traditional recipes to resembling domestic cooking habits and prepared daily by a local catering firm. Breakfast and afternoon snacking was chosen by adolescents from a wide range of allowed foods. The food composition of meals was recorded daily by questionnaire. Acrylamide content was determined in the edible portian of each meal and dishes. Acrylamide was determined and validated by liquid chromatography tandem mass spectrometry procedure. Dietary intake of acrylamide was determined by applying a deterministic approach. For each dish, contribution was estimated from the mean acrylamide leve! in the dish and the amounts consumed for each participant. The total acrylamide intake (breakfast, lunch, afternoon snacking, and dinner) was estimated at 29.83 ~g/day, ranging from 15.39 to 50.17 ~g/day. The mean daily acrylamide intake was 0.534 ~g/kg bw/day, which is in the same order of magnitude of other European countries. Meals from traditional standard diets contain less acrylamide resulting in lower exposure than diets with high proportion of snacking.

Resumen del póster presentado al 2º Congreso Internacional de Seguridad Alimentaria, celebrado los días 19, 20 Y 21 de junio de 2013 en la Facultad de Medicina de la Universidad Complutense de Madrid.

Peer reviewed