6533b823fe1ef96bd127edea

RESEARCH PRODUCT

Exposure of the Croatian adult population to acrylamide through bread and bakery products

Suzana Rimac BrnčićMarija Badanjak SabolovićRohit ThirumdasJasenka Gajdoš KljusurićMartina IvešićFrancisco J. BarbaAdela KrivohlavekIvana Mandić AndačićAna Tot

subject

AdultFood SafetyCroatiaAdult populationFood ContaminationBiology01 natural sciencesAnalytical ChemistryFood categoryDietary Exposurechemistry.chemical_compound0404 agricultural biotechnologyTandem Mass SpectrometryLc ms msacrylamide ; LC/MS/MS ; bread ; dietary exposure ; bakery products ; food safetyHumansFood scienceCroatianAcrylamidebusiness.industryDietary exposure010401 analytical chemistry04 agricultural and veterinary sciencesGeneral MedicineBreadFood safety040401 food sciencelanguage.human_language0104 chemical scienceschemistryAcrylamidelanguagebusinessFood ScienceChromatography Liquid

description

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC– MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.

yearjournalcountryeditionlanguage
2019-04-08
10.1016/j.foodchem.2020.126771https://doi.org/10.1016/j.foodchem.2020.126771