Department of Public Health, University of Naples "Federico II", via Sergio Pansini, 5-80131 Naples, Italy.
Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma "San Raffaele", via di Val Cannuta, 247-00166 Roma, Italy.
Molecules. 2020 Sep 11;25(18):4156. doi: 10.3390/molecules25184156.
Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.
丙烯酰胺（AA）是一种新形成的有毒化合物，在 120°C 以上的烹饪温度下会在食物中形成。AA 表现出体内神经毒性和致癌作用，对人类具有潜在致癌性。它的出现很常见于烘烤食品，如面包和类似产品。本研究旨在分析意大利市场的面包和甜点，以评估欧盟法规 2017/2158 设定的基准阈值的影响，并根据暴露量（MOE）方法，确定意大利人口通过食用烘烤产品对 AA 的暴露情况，分为三个年龄组。共检测了 200 个样本，AA 的含量范围为面包及其制品 31-454μg/kg，甜食 204-400μg/kg。暴露数据未显示任何神经毒性健康问题，而与致癌终点相关的 MOE 值远低于 10000 的最低安全值。
