期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2013
卷号：20
期号：2
页码：351-355
出版社：Institute of Agricultural Medicine in Lublin
摘要：Introduction: Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. Objective: Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk. Material and Me thods: Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequenc y Questionnaire was used. Consumption data of individuals were calculated into μg/kgbw/day. Statistic s was calculated for both whole group and different age groups. MOE values were calculated. Results: Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbwper day and calculated 95thpercentile was 1.70 μ gacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6 –12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL100.18 and 0.31 mg/kgbw/d ay.Conclusions: Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary
关键词：semi-quantitative food frequenc y questionnaire; acrylamide; margin of exposure
