El Tawila Mahmoud M, Al-Ansari Ahmed M, Alrasheedi Amani A, Neamatallah Abdulateef A
Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.
Food and Nutrition Department, Faculty of Home Economics, King Abdulaziz University, Jeddah, Saudi Arabia.
J Sci Food Agric. 2017 Oct;97(13):4494-4500. doi: 10.1002/jsfa.8314. Epub 2017 Apr 10.
Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks.
The highest mean AA level was measured in chocolate pies (439 µg kg ), followed by custard pies (435 µg kg ) and cheese pies (432 µg kg ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg body weight (BW) school day ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg BW school day ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages.
The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg BW day ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg BW day ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry.
丙烯酰胺（AA）是一种具有致癌性和基因毒性的食品污染物，在富含碳水化合物的食品高温烹制过程中产生。沙特阿拉伯吉达市学校销售的食品就属于此类经高温烹制的富含碳水化合物的食品。确定接触丙烯酰胺对学校自助餐厅食品的影响并评估相关风险至关重要。
巧克力派中测得的丙烯酰胺平均含量最高（439微克/千克），其次是蛋奶派（435微克/千克）和芝士派（432微克/千克）。丙烯酰胺暴露的平均值和第95百分位数分别为0.51和1.17[微克/千克体重（BW）/上学日]。随着年龄增长，平均暴露量显著下降，从小学生的0.65（微克/千克体重/上学日）降至中学生的0.37。芝士派和巧克力派是丙烯酰胺摄入的主要来源。芝士派和巧克力派在小学生、初中生和高中生平均暴露量中的占比分别为23.1%、24.7%和29.4%以及16.9%、12.1%和11.9%。其他贡献显著的产品包括芝士三明治（10.8%、8.9%和12.7%）、普通饼干（7.7%、5.6%和6.7%）和蛋奶派（'7.7%、4.8%和8.9%）。自助餐厅的其他产品对丙烯酰胺暴露的贡献比例要低得多。
计算得出的平均丙烯酰胺暴露边际（MOE）值[基准剂量下限置信区间（BMDL）为0.18和0.31毫克/千克体重/日时分别为356和614]以及第95百分位数丙烯酰胺暴露值（BMDL为0.18和0.31毫克/千克体重/日时分别为154和265）表明学龄学生存在健康问题。©2017化学工业协会。
