Consejo Superior de Investigaciones Científicas, Instituto del Frío, Madrid, Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Mar;26(3):289-97. doi: 10.1080/02652030802477954.
Potato crisps are one of the food commodities that contribute most to overall dietary human exposure of acrylamide. This investigation has estimated the dietary exposure to acrylamide form potato crisps in the Spanish population. Sampling of potato crisps (n = 36) from 16 different producers were carried out in March 2008. An average level of 740 microg kg(-1) (ranging from 81 to 2622 microg kg(-1); minimum to maximum) and a median of 592 microg kg(-1) were obtained. Acrylamide levels in marketed potato crisps have been significantly reduced (nearly to 50%) compared with a previous sampling performed 4 years earlier. The observed signal value (90th percentile) was 1377 microg kg(-1) with 86% of the samples with acrylamide levels lower than 1000 microg kg(-1). Dietary exposure to acrylamide from potato crisp consumption in the total Spanish population was estimated to be 0.042 microg kg(-1) body weight day(-1) by using a deterministic approach based on the National consumption database. In a second study, dietary exposure (based on a 3-day food record) was determined to be 0.053 microg kg(-1) body weight day(-1) for the adult population (17-60 years) and 0.142 microg kg(-1) body weight day(-1) for children (7-12 years). The contribution of potato crisps to the estimated dietary acrylamide exposure of the Spanish population is moderate as compared with other European Member States.
薯条是导致人类日常饮食中丙烯酰胺暴露的主要食物之一。本研究旨在评估西班牙人群从薯条中摄入丙烯酰胺的情况。2008 年 3 月，对 16 家不同生产商的 36 份薯条样品进行了采样。平均水平为 740μg/kg（范围为 81-2622μg/kg；最低值到最高值），中位数为 592μg/kg。与 4 年前进行的上一次抽样相比，市场上销售的薯条中丙烯酰胺的含量显著降低（接近 50%）。观察到的信号值（第 90 个百分位）为 1377μg/kg，86%的样品丙烯酰胺含量低于 1000μg/kg。采用基于国家消费数据库的确定性方法估算西班牙总人口因食用薯条而摄入丙烯酰胺的量为 0.042μg/kg 体重·天。在第二项研究中，基于 3 天的食物记录，成年人（17-60 岁）的膳食暴露量为 0.053μg/kg 体重·天，儿童（7-12 岁）为 0.142μg/kg 体重·天。与其他欧洲成员国相比，薯条对西班牙人群估计的膳食丙烯酰胺暴露量的贡献是中等的。
