RESEARCH PAPER
Food contamination with acrylamide in terms of consumer health risk
1
Zakład Zdrowia Środowiskowego, Katedra Zdrowia Środowiskowego, Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny w Katowicach, Polska
2
Laboratorium Analityczne Katedry Zdrowia Środowiskowego, Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny w Katowicach, Polska
3
Student Wydziału Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny w Katowicach
Corresponding author
Anna Spychała
Wydział Nauk o Zdrowiu w Bytomiu Śląski Uniwersytet Medyczny w Katowicach, ul. Piekarska 18, 41-902 Bytom, Polska
Wydział Nauk o Zdrowiu w Bytomiu Śląski Uniwersytet Medyczny w Katowicach, ul. Piekarska 18, 41-902 Bytom, Polska
Med Og Nauk Zdr. 2022;28(2):196-201
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
Food is a basis for proper functioning of the human body. Inadequate quality of consumed food products may have a negative impact on mhuman health. Acrylamide (AA) is a dangerous and harmful chemical compound contained in food products. The aim of the study was to identify and analyze data from literature concerning the risk to consumer health associated with the consumption of highly processed foods containing acrylamide, and to estimate the size of this risk.
Material and methods:
Analysis of the size of consumer health risk related to exposure to AA in food was performed by reviewing the available literature data published over 11 years (from 2011–2021). Data on the consumption of particular food products by an average Pole was obtained from the Central Statistical Office. Adult exposure was calculated to assess the health risks to consumers from consuming individual foods containing AA. The health risk was estimated in accordance with US EPA guidelines.
Results:
The analysis of the size of health risk to an average Pole performed based on three scenarios that assumed the consumption of selected food products containing minimum, medium and high amounts of acrylamide did not show any significant exposure in any groups of products
Conclusions:
The estimated health risk resulting from exposure to acrylamide contained in food did not show any significant exposure, however, considering that a person consumes food containing AA throughout the whole life the content of this toxic compound in food products is important.
Food is a basis for proper functioning of the human body. Inadequate quality of consumed food products may have a negative impact on mhuman health. Acrylamide (AA) is a dangerous and harmful chemical compound contained in food products. The aim of the study was to identify and analyze data from literature concerning the risk to consumer health associated with the consumption of highly processed foods containing acrylamide, and to estimate the size of this risk.
Material and methods:
Analysis of the size of consumer health risk related to exposure to AA in food was performed by reviewing the available literature data published over 11 years (from 2011–2021). Data on the consumption of particular food products by an average Pole was obtained from the Central Statistical Office. Adult exposure was calculated to assess the health risks to consumers from consuming individual foods containing AA. The health risk was estimated in accordance with US EPA guidelines.
Results:
The analysis of the size of health risk to an average Pole performed based on three scenarios that assumed the consumption of selected food products containing minimum, medium and high amounts of acrylamide did not show any significant exposure in any groups of products
Conclusions:
The estimated health risk resulting from exposure to acrylamide contained in food did not show any significant exposure, however, considering that a person consumes food containing AA throughout the whole life the content of this toxic compound in food products is important.
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