Perestrelo Sara, Schwerbel Kristin, Hessel-Pras Stefanie, Schäfer Bernd, Kaminski Martin, Lindtner Oliver, Sarvan Irmela
German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany.
Federal Office of Consumer Protection and Food Safety (BVL), Diedersdorfer Weg 1, 12277 Berlin, Germany.
Food Chem X. 2024 Apr 23;22:101403. doi: 10.1016/j.fochx.2024.101403. eCollection 2024 Jun 30.
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-fried potatoes (450 μg/kg). In various foods, e.g. French fries and sweet potatoes, AA was also tested for different browning degrees and cooking methods. French fries cooked to a browning degree of 3 in all cooking methods exceeded the benchmark level set by the European Union. French fries prepared in the oven and sweet potatoes in the air fryer had the lowest AA levels. In foods from the German market, AA was found also in foods such as popcorn (243 μg/kg), salty sticks (190 μg/kg), and dark chocolate (130 μg/kg). Levels of AA found in our study may support future dietary exposure and food safety assessments.
丙烯酰胺（AA）是在食品热加工过程中形成的。在德国首次总膳食研究中，对230种食品中的丙烯酰胺进行了分析，发现蔬菜脆片（1430微克/千克）中的丙烯酰胺平均含量最高，其次是土豆煎饼（558微克/千克）和煎土豆（450微克/千克）。在各种食品中，如薯条和红薯，还针对不同的褐变程度和烹饪方法对丙烯酰胺进行了检测。所有烹饪方法中褐变程度达到3级的薯条超过了欧盟设定的基准水平。用烤箱烤制的薯条和用空气炸锅制作的红薯中的丙烯酰胺含量最低。在德国市场的食品中，还在爆米花（243微克/千克）、咸棒（190微克/千克）和黑巧克力（130微克/千克）等食品中发现了丙烯酰胺。我们研究中发现的丙烯酰胺含量可能有助于未来的膳食暴露和食品安全评估。
