Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Canada.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2024 Oct;41(10):1232-1241. doi: 10.1080/19440049.2024.2379388. Epub 2024 Jul 15.
Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008. Samples were analyzed using isotope dilution (C-acrylamide) with LC-MS/MS. The highest mean acrylamide levels were found in sweet potato chips. Among potato chips (57 to 4660 ng g), one brand consistently showed the highest concentrations with wide variability. Acrylamide concentrations decreased over time in ready-to-eat French fries (from 480 to 358 ng g), and one brand showed a clear reduction temporally. Wide variations were observed among brands, among lots/outlets of same brands, and among different food chains. Acrylamide levels in potato chips decreased between 2009 and 2016 (504.3 ng g) relative to the period 2002 - 2008 (1096.9 ng g). The acrylamide trends observed in the products measured in the latest study indicate that food producers may have adopted mitigation strategies.
加工的植物性食品，特别是富含碳水化合物的食品，是饮食中丙烯酰胺摄入的最大来源之一，丙烯酰胺是一种可能的人类致癌物。2009 年至 2020 年期间，进行了五次调查，以确定加拿大富含碳水化合物的食品中的丙烯酰胺。这些调查包括对土豆片和甘薯片、薯条和冷冻土豆/甘薯产品进行采样，作为我们 2002-2008 年早期调查的后续行动。使用 LC-MS/MS 进行同位素稀释（C-丙烯酰胺）对样品进行分析。在甘薯片中发现了最高的平均丙烯酰胺水平。在土豆片（57 至 4660ng g）中，一个品牌始终显示出最高的浓度和广泛的可变性。在即食薯条中，丙烯酰胺浓度随时间降低（从 480 至 358ng g），一个品牌显示出明显的时间性降低。在品牌之间、同一品牌的批次/销售点之间以及不同的食品连锁店之间观察到广泛的差异。与 2002-2008 年期间（1096.9ng g）相比，2009 年至 2016 年期间（504.3ng g）土豆片的丙烯酰胺水平有所下降。最新研究中测量的产品中观察到的丙烯酰胺趋势表明，食品生产商可能已经采取了缓解策略。
