Acrylamide in Baby Foods: A Probabilistic Exposure Assessment
Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano +2 more
Foods
Abstract
Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
acrylamide is common in biscuits and baked snacks
“its occurrence is common in biscuits and baked snacks”
acrylamide is a source of exposure for infants
“Infants may be exposed to AA as early as during weaning through baked food such as biscuits”
acrylamide develops in food during high-temperature cooking
“Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking”