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

Zubeldia Lauzurica, Lourdes; Gomar Fayos, Josefa

doi:10.1157/13108508

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Conselleria de Sanitat. Dirección General de Salud Pública. Área de Seguridad Alimentaria. Micer Mascó, 31-33. 46010 Valencia. España." ] ] ] ] "titulosAlternativos" => array:1 [ "en" => array:1 [ "titulo" => "Acrylamide in potato crisps and snack foods produced in the autonomous Community of Valencia [Spain]" ] ] "pdfFichero" => "main.pdf" "tienePdf" => true "fechaRecibido" => "2006-04-20" "fechaAceptado" => "2007-03-14" "PalabrasClave" => array:2 [ "es" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Palabras clave" "identificador" => "xpalclavsec13967" "palabras" => array:4 [ 0 => "Acrilamida" 1 => "Alimentos" 2 => "Carcinógeno" 3 => "Seguridad alimentaria" ] ] ] "en" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Key words" "identificador" => "xpalclavsec13968" "palabras" => array:4 [ 0 => "Acrylamide" 1 => "Foods" 2 => "Carcinogen" 3 => "Food safety" ] ] ] ] "tieneResumen" => true "resumen" => array:2 [ "es" => array:2 [ "titulo" => "Resumen" "resumen" => "ObjetivosEvaluar 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. MétodosSe 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. ResultadosEl 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. ConclusionesHay 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." ] "en" => array:2 [ "titulo" => "Abstract" "resumen" => "ObjectivesTo 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. MethodsTwenty-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. ResultsThe 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. ConclusionsThere 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." ] ] "bibliografia" => array:2 [ "titulo" => "Bibliografía" "seccion" => array:1 [ 0 => array:1 [ "bibliografiaReferencia" => array:15 [ 0 => array:3 [ "identificador" => "bib1" "etiqueta" => "1." "referencia" => array:1 [ 0 => array:1 [ "referenciaCompleta" => "Paper From UK on Acrylamide (AF 04.04.2003-8). Acrylamide Consultation Paper Presented to the EFS Advisory Forum meeting of July 4 2003 to request the EFSA's co-ordination of European acrylamide activity. Disponible en: <a class="elsevierStyleInterRef" href="http://www.efsa.eu.int/advisory_forum/adv_meetings/69/consult_paper_af_03_anex1_en1.pdf">http://www.efsa.eu.int/advisory_forum/adv_meetings/69/consult_paper_af_03_anex1_en1.pdf</a>" ] ] ] 1 => array:3 [ "identificador" => "bib2" "etiqueta" => "2." "referencia" => array:1 [ 0 => array:1 [ "referenciaCompleta" => "Swedish National Food Administration. 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Gaceta Sanitaria

ISSN: 0213-9111

Gaceta Sanitaria es la revista científica y órgano de expresión de la Sociedad Española de Salud Pública y Administración Sanitaria (SESPAS).
Gaceta Sanitaria acepta para su publicación artículos en español e inglés. Es una revista Open Access (OA); todos sus artículos son accesibles libremente sin cargo para el usuario y se distribuyen con la licencia Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional

Call for papers: Special Issue on Health Economics

Convocatoria abierta y permanente para incorporar Editores/as asociados/as al Comité Editorial de Gaceta Sanitaria

Call for papers: Special Issue on Health Economics

Open and permanent call to incorporate Associate Editors to the Editorial Committee of Gaceta Sanitaria

Indexada en:

Web of Science (Science Citation Index, SCI, y Social Sciences Citation Index, SSCI), Medline/PubMed, Index Medicus, Scopus, Scielo, IBECS, Índice Médico Español, Toxline, Cancerlit, Aidsline, Cab Health, Bibliomed, Cuiden, Eventline y Healthstar

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

El Texto completo está disponible en PDF

Bibliografía

[1.]

Paper From UK on Acrylamide (AF 04.04.2003-8). Acrylamide Consultation Paper Presented to the EFS Advisory Forum meeting of July 4 2003 to request the EFSA's co-ordination of European acrylamide activity. Disponible en: http://www.efsa.eu.int/advisory_forum/adv_meetings/69/consult_paper_af_03_anex1_en1.pdf

[2.]

Swedish National Food Administration. Information about Acrylamide in Food. 24th April 2002. Disponible en: http://www.slv.se/templates/SLV_Page.aspx?id=6182

[3.]

E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, M. Törnqvist.

Analysis of acrylamide, a carcinogen formed in heated foodstuffs.

J Agric Food Chem, 50 (2002), pp. 4998-5006

Medline

[4.]

Tareke E. Identification and origin of potential background carcinogens: endogenous isoprene and oxiranes, dietary acrylamide [tesis doctoral]. Stockholm: University Stockholm; 2003.

[5.]

P. Rydberg, S. Eriksson, E. Tareke, P. Karlsson, L. Ehrenberg, M. Törnqvist.

Investigations of factors that influence the acrylamide content of heated foodstuffs.

J Agric Food Chem, 51 (2003), pp. 7012-7018

http://dx.doi.org/10.1021/jf034649+ | Medline

[6.]

Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its 64th meeting Rome 8-17th February 2005. Disponible en: http://www.who.int/ipcs/food/jecfa/summaries/summary_report_64_final.pdf

[7.]

Food contaminants: acrylamide information base of research activities in the EU. Disponible en: http://europa.eu.int/comm/food/food/chemicalsafety/contaminants/acryl_database_en.htm

[8.]

The CIAA Acrylamide «Toolbox», 23 Sept 2005. Rev. 6 ISSN number 1782-1584. Disponible en: http://www.ciaa.be/documents/positions/The%20CIAA%20Acrylamide%20Toolbox.pdf

[9.]

D. Taeymans, J. Wood, P. Ashby, I. Blank, A. Studer, R.H. Stadler, P. Gonde, et al.

A review of acrylamide: an industry perspective on research, analysis, formation and control.

Crit Rev Food Sci Nutr, 44 (2004), pp. 323-347

http://dx.doi.org/10.1080/10408690490478082 | Medline

[10.]

V. Yusa, G. Quintás, O. Pardo, P. Martí, A. Pastor.

Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods.

Food Addit Contam, 23 (2006), pp. 237-244

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