Sebastià Albert, Fernández-Matarredona Carmen, Castagnini Juan Manuel, Barba Francisco J, Berrada Houda, Moltó Juan Carlos, Pardo Olga, Esteve-Turrillas Francesc A, Ferrer Emilia
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain.
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain; Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures RiskTox Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain.
Food Chem Toxicol. 2025 Feb;196:115145. doi: 10.1016/j.fct.2024.115145. Epub 2024 Nov 27.
Snacks, including popcorn, are increasingly consumed in Spain and are susceptible to acrylamide (AA) formation. AA, classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), is produced via the Maillard reaction between reducing sugars and amino acids, particularly glucose, and asparagine, when foods are heated above 120 °C. This study aims to analyze the AA content in 91 popcorn samples, categorized by flavor (salted, butter, caramel, flavored, colored, unflavored) and cooking method (ready-to-eat, popcorn maker, microwave), and assess dietary AA exposure in the Spanish population. Samples were collected from supermarkets, grocery stores, and cinemas across Spain and analyzed using solid-liquid extraction (SLE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). The average AA concentration in the samples was 277 ± 119 μg kg, with only two samples below the limit of quantification (LOQ, 60 μg kg). At the same time, no significant correlation between flavor and AA content was found. Whereas microwave cooking notably increased AA levels. Estimated AA intake for adults and children ranged from 0.011 to 0.045 μg kg⁻ day⁻, depending on the exposure scenario. In children, a margin of exposure (MOE) below 10,000 was observed for Harderian gland tumors in realistic and pessimistic scenario.
包括爆米花在内的零食在西班牙的消费量日益增加，并且容易形成丙烯酰胺（AA）。国际癌症研究机构（IARC）将AA归类为可能的人类致癌物，当食物在120°C以上加热时，AA通过还原糖与氨基酸（特别是葡萄糖和天冬酰胺）之间的美拉德反应产生。本研究旨在分析91个爆米花样品中的AA含量，这些样品按口味（咸味、黄油味、焦糖味、调味味、彩色味、无味）和烹饪方法（即食、爆米花机制作、微波炉制作）分类，并评估西班牙人群的膳食AA暴露情况。样品从西班牙各地的超市、杂货店和电影院收集，并使用固液萃取（SLE）和液相色谱 - 串联质谱法（LC-MS/MS）进行分析。样品中的平均AA浓度为277±119μg/kg，只有两个样品低于定量限（LOQ，60μg/kg）。同时，未发现口味与AA含量之间存在显著相关性。而微波炉烹饪显著提高了AA水平。根据暴露情况，成人和儿童的估计AA摄入量范围为0.011至0.045μg/kg⁻¹天⁻¹。在儿童中，在现实和悲观情况下，哈德氏腺肿瘤的暴露边际（MOE）低于10,000。
