Acrilamida en patatas fritas y productos de aperitivo elaborados en la Comunidad Valenciana

Zubeldia Lauzurica, Lourdes; Gomar Fayos, Josefa

doi:10.1157/13108508

Article information

Resumen

Objetivos

Evaluar el contenido de acrilamida en las patatas fritas y los productos de aperitivo elaborados en la Comunidad Valenciana y comparar los resultados con los de las principales organizaciones de seguridad alimentaria.

Métodos

Se analizan 24 muestras de patatas fritas y 15 de productos de aperitivo. Se comparan los resultados con los procedentes de la Food and Drug Administration y de la Autoridad Europea de Seguridad Alimentaria.

Resultados

El nivel medio (desviación estándar) de acrilamida en las patatas fritas de la Comunidad Valenciana es de 916 (656) μg/kg y en los productos de aperitivo 262 (346) μg/kg. Hay diferencias significativas en las 3 poblaciones comparadas. Los niveles de acrilamida en las patatas fritas de la Comunidad Valenciana son los más elevados.

Conclusiones

Hay una gran dispersión en el contenido de acrilamida para el mismo tipo de productos. Se requieren más investigaciones en métodos de muestreo y análisis y actuaciones para reducir los niveles de acrilamida.

Palabras clave:

Acrilamida

Alimentos

Carcinógeno

Seguridad alimentaria

Abstract

Objectives

To evaluate acrylamide content in potato crisps and snack foods produced in the Valencian Community and to compare the results with those published by the main food safety organizations.

Methods

Twenty-four samples of potato crisps and 15 samples of snack foods were analyzed. The results were compared with those from the Food and Drug Administration and the European Food Safety Authority.

Results

The mean (SD) acrylamide level in the Valencian Community was 916 (656) μg/kg in potato crisps and 262 (346) μg/kg in snack foods. Significant differences were found in the 3 populations compared. Acrylamide levels in potato crisps in the Valencian Community were the highest.

Conclusions

There was wide variation in acrylamide content for the same type of product. Further investigation into methods of sampling and analysis and steps to reduce acrylamide levels are required.

Key words:

Acrylamide

Foods

Carcinogen

Food safety

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