Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population
Abstract
:1. Introduction
2. Materials and Methods
2.1. Collection of Samples
2.2. Sample Preparation and Analysis
2.3. Food Intake Data
2.4. Dietary Exposure to AA
- Daily dietary exposure: Estimated daily dietary exposure to AA (μg/kg BW/day)
- Ci: the concentrations of AA in a food composite sample (μg/kg)
- Ai: the consumption amount of a food group for the corresponding population groups of different ages and genders, as in the KNHANES (g/day)
- B: the body weight (kg) of the corresponding population groups obtained from KNHANES
- n: the total number of food groups consumed.
2.5. Risk Assessment of AA
3. Results and Discussion
3.1. Contents of AA in the Food Sample
3.2. Dietary Exposure to AA
3.3. Risk Assessment of AA
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Food Category | Sample (n) | Acrylamide (μg/kg) | Benchmark Level (2) (μg/kg) | Estimated Daily Exposure (μg/kg BW/day) | |
---|---|---|---|---|---|
Mean ± SD (1) | Range | ||||
Potato crisps | 40 | 546 ± 353 | 14–1435 | 750 | 0.002 |
Crisps (except potato crisps) | 30 | 135 ± 176 | <LOQ–693 | 400 | 0.004 |
Biscuits | 70 | 178 ± 201 | <LOQ–861 | 350 | 0.009 |
French fries | 40 | 372 ± 220 | 93–1080 | 500 | 0.001 |
Chocolate products | 20 | 58 ± 71 | <LOQ–232 | - (3) | 0.001 |
Cocoa products | 20 | 4 ± 17 | <LOQ–74 | - | ≈0 (4) |
Breakfast cereals | 40 | 80 ± 82 | <LOQ–370 | 150–300 | 0.001 |
Tea products | 25 | 245 ± 314 | <LOQ–889 | - | ≈0 |
Dried and roasted seaweed | 20 | 114 ± 110 | <LOQ–335 | - | 0.002 |
Nut products | 20 | 23 ± 38 | <LOQ–135 | - | ≈0 |
Coffee (5) | 60 | 353 ± 270 | 57–989 | 400–850 | 0.021 |
Bread | 20 | 1 ± 4 | <LOQ–17 | 50–100 | ≈0 |
Cakes | 40 | 1 ± 5 | <LOQ–27 | 50 | ≈0 |
Juice | 20 | 8 ± 37 | <LOQ–170 | - | 0.001 |
Kimchi | 20 | <LOQ | <LOQ | - | 0 |
Subpopulation of Different Ages (years) | Dietary Exposure to Acrylamide (mg/kg BW/day) | ||||
---|---|---|---|---|---|
Mean | 50th Percentile | 90th Percentile | 95th (1) Percentile | Maximum | |
≤2 | 0.150 | 0.116 | 0.273 | 0.371 | 0.659 |
3–6 | 0.129 | 0.106 | 0.226 | 0.293 | 0.493 |
7–12 | 0.064 | 0.056 | 0.102 | 0.125 | 0.192 |
13–19 | 0.063 | 0.056 | 0.099 | 0.122 | 0.194 |
20–64 | 0.084 | 0.084 | 0.128 | 0.136 | 0.156 |
≥65 | 0.056 | 0.056 | 0.091 | 0.096 | 0.105 |
Total | 0.077 | 0.076 | 0.112 | 0.122 | 0.153 |
Food Category | Median Values of Dietary Exposure to Acrylamide (10−3 μg/kg BW/day) among the Subpopulations of Korea (1) | |||||
---|---|---|---|---|---|---|
Age (≤2) | Age (3–6) | Age (7–12) | Age (13–19) | Age (20–64) | Age (≥65) | |
Potato crisps | 2.9 (2) | 3.8 | 7.6 | 7.9 | 1.1 | 0.0 |
Crisps (except potato crisps) | 18.3 | 19.0 | 10.0 | 6.7 | 1.3 | 0.2 |
Biscuits | 34.0 | 24.0 | 8.1 | 8.5 | 3.1 | 0.6 |
French fries | 1.5 | 0.0 | 2.2 | 2.6 | 0.9 | 0.0 |
Coffee | 0.0 | 0.4 | 0.0 | 2.1 | 63.3 | 50.8 |
Bread | 0.5 | 0.7 | 0.6 | 0.4 | 0.2 | 0.0 |
Cakes | 4.1 | 4.8 | 2.7 | 2.5 | 1.1 | 0.3 |
Cocoa products | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
Chocolates | 3.9 | 4.5 | 3.7 | 3.3 | 0.8 | 0.4 |
Cereals | 2.6 | 4.1 | 2.0 | 1.4 | 0.4 | 0.0 |
Teas | 0.0 | 0.0 | 0.0 | 0.0 | 0.4 | 0.1 |
Kimchi | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
Juices | 14.0 | 9.7 | 4.5 | 5.7 | 2.9 | 0.4 |
Dried and roasted seaweed | 2.9 | 2.8 | 1.3 | 0.8 | 0.7 | 0.5 |
Nuts and nut products | 0.3 | 0.5 | 0.2 | 0.3 | 0.3 | 0.1 |
Total | 85.0 | 74.2 | 42.6 | 42.3 | 76.4 | 53.5 |
Food Category | 95th Percentile Values of Dietary Exposure to Acrylamide (10−3 μg/kg BW/day) among the Subpopulations of Korea (1) | |||||
---|---|---|---|---|---|---|
Age (≤2) | Age (3–6) | Age (7–12) | Age (13–19) | Age (20–64) | Age (≥65) | |
Potato crisps | 11.0 (2) | 13.2 | 18.0 | 18.9 | 2.7 | 0.1 |
Crisps (except potato crisps) | 84.8 | 86.7 | 45.1 | 30.5 | 5.7 | 1.3 |
Biscuits | 281.5 | 199.2 | 66.3 | 71.1 | 25.3 | 5.2 |
French fries | 5.8 | 0.0 | 7.0 | 8.9 | 2.5 | 0.0 |
Coffee | 0.0 | 2.0 | 0.0 | 4.4 | 112.4 | 91.0 |
Bread | 1.2 | 1.7 | 1.4 | 1.0 | 0.5 | 0.1 |
Cakes | 7.4 | 8.2 | 4.5 | 4.5 | 1.8 | 0.6 |
Cocoa products | 0.2 | 1.3 | 0.4 | 0.1 | 0.0 | 0.0 |
Chocolates | 10.2 | 10.4 | 8.0 | 7.4 | 1.7 | 1.0 |
Cereals | 12.3 | 18.2 | 8.7 | 6.3 | 1.6 | 0.1 |
Teas | 0.0 | 0.4 | 0.0 | 0.6 | 1.7 | 0.7 |
Kimchi | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
Juices | 60.4 | 61.1 | 17.7 | 26.1 | 10.5 | 2.3 |
Dried and roasted seaweed | 33.6 | 32.2 | 14.5 | 9.4 | 8.3 | 5.5 |
Nuts and nut products | 0.8 | 1.3 | 0.7 | 0.9 | 0.8 | 0.4 |
Total | 509.3 | 436.1 | 192.4 | 190.3 | 175.5 | 108.4 |
Percentile | Margin of Exposure (MOE) | |
---|---|---|
Harderian Gland Tumors | Mammary Tumors | |
Mean | 2347 | 4042 |
50th | 2371 | 4084 |
90th | 1602 | 2759 |
95th | 1471 | 2533 |
99th | 1177 | 2027 |
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Lee, S.; Kim, H.J. Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population. Int. J. Environ. Res. Public Health 2020, 17, 7619. https://doi.org/10.3390/ijerph17207619
Lee S, Kim HJ. Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population. International Journal of Environmental Research and Public Health. 2020; 17(20):7619. https://doi.org/10.3390/ijerph17207619
Chicago/Turabian StyleLee, Sanghee, and Hyun Jung Kim. 2020. "Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population" International Journal of Environmental Research and Public Health 17, no. 20: 7619. https://doi.org/10.3390/ijerph17207619