Mestdagh Frédéric, Lachat Carl, Baert Katleen, Moons Emmanuelle, Kolsteren Patrick, Van Peteghem Carlos, De Meulenaer Bruno
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Mol Nutr Food Res. 2007 May;51(5):509-16. doi: 10.1002/mnfr.200600253.
A food and drink intake survey was carried out among university students and staff members. Consumption data were collected on days when the participants took hot lunch in a university canteen. The dietary acrylamide exposure was calculated through a probabilistic approach and revealed a median intake of 0.40 microg/kg bw/day [90% confidence interval: 0.36-0.44], which is in accordance with previous exposure calculations. Biscuits (35.4%), French fries (29.9%), bread (23.5%), and chocolate (11.2%) were identified to be the main sources of dietary acrylamide. Foodstuffs consumed in between the three main meals of the day (so called snack type foods) contributed the most to the intake (42.2%). The exposure was lower in an intervention group which received free portions of fruit and vegetables, indicating that a nutritionally balanced diet may contribute to a decreased acrylamide intake. French fries had a significant impact on the acrylamide intake, due to the frequent consumption in the canteen. This demonstrates the important responsibility of caterers and canteen kitchens in the mitigation of acrylamide exposure through reduction of acrylamide in their prepared products, in particular in French fries.
在大学生和教职员工中开展了一项饮食摄入调查。收集了参与者在大学食堂吃热午餐当天的消费数据。通过概率方法计算膳食丙烯酰胺暴露量，结果显示中位数摄入量为0.40微克/千克体重/天[90%置信区间：0.36 - 0.44]，这与之前的暴露量计算结果一致。饼干（35.4%）、炸薯条（29.9%）、面包（23.5%）和巧克力（11.2%）被确定为膳食丙烯酰胺的主要来源。一天中三顿主餐之间食用的食品（即所谓的零食类食品）对摄入量的贡献最大（42.2%）。在接受免费水果和蔬菜的干预组中，暴露量较低，这表明营养均衡的饮食可能有助于降低丙烯酰胺摄入量。由于食堂经常供应炸薯条，其对丙烯酰胺摄入量有显著影响。这表明餐饮服务商和食堂厨房在通过减少其制作产品中的丙烯酰胺，特别是炸薯条中的丙烯酰胺来降低丙烯酰胺暴露方面负有重要责任。
