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 METHODS

Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg(bw)/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.

RESULTS

Average acrylamide intake was 0.85 ± 0.82 μg(acrylamide)/kg(bw) per day and calculated 95th percentile was 1.70 μg(acrylamide)/kg(bw)/day. In general total dietary exposure decreased with age from 1.51 μg(acrylamide)/kg(bw)/day for the youngest group (6-12 years old) to 0.67 μg(acrylamide)/kg(bw)/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 BMDL10 0.18 and 0.31 mg/kg(bw)/day.

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.