Stats Powers Ltd, Somerset UK.
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading UK.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021 May;38(5):782-806. doi: 10.1080/19440049.2020.1871083. Epub 2021 Mar 18.
European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g: a 54% reduction since 2002. The 85, 90 and 95 quantiles did show evidence of continued downward progress, the 90 quantile being lower than the 750 ng g European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011-2018 was also analysed. The yearly means were higher than those of the ESA data but showed a fall in average acrylamide from 715 ± 40.5 ng g in 2015 to 505 ± 28.5 ng g in 2018, as well as steep falls in the 85, 90 and 95 quantiles. Nevertheless, even the 85 quantile remained above the 750 ng g Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g, from over 40% in 2002 to 7.75% in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.
对 2002 年至 2019 年欧洲薯片协会（ESA）的丙烯酰胺数据（99704 个观测值）进行了分析。自 2011 年以来，丙烯酰胺水平已趋于稳定，尽管目前的最低平均值出现在 2018 年，为 353±2.7ng/g，比 2002 年降低了 54%。85、90 和 95 分位数确实显示出持续下降的迹象，90 分位数自 2017 年至 2019 年低于欧洲基准水平 750ng/g。还分析了欧洲食品安全局（EFSA）2011-2018 年较小的数据集（2124 个观测值）。每年的平均值高于 ESA 数据，但 2015 年平均丙烯酰胺从 715±40.5ng/g 降至 2018 年的 505±28.5ng/g，85、90 和 95 分位数也大幅下降。尽管如此，即使是 85 分位数仍高于 750ng/g 的基准水平。ESA 数据显示，丙烯酰胺含量超过 750ng/g 的样品比例从 2002 年的 40%以上降至 2019 年的 7.75%。季节性明显，11 月至 5 月丙烯酰胺水平最高。薯片类型影响不大，只有较厚的类型含有>750ng/g 丙烯酰胺的样品比例更高。对最终产品原产地区域的分析表明，东部和北部地区有所改善。地理因素加上季节性仍然是一个问题，但也是进步最明显的一个方面。调查结果表明，减少高丙烯酰胺含量样品数量方面已经取得了进展，但这并不意味着自 2011 年以来，丙烯酰胺的平均水平可以大幅降低，也不意味着可以持续将丙烯酰胺水平保持在当前的基准水平以下。
