Dietary exposure to acrylamide from potato crisps to Spanish population

Gema Arribas-Lorenzo (1) , Francisco J. Morales (2)

1 Instituto del Frio
2 Instituto del Frio

Potato crisps are one of the most contributing food commodities to overall dietary exposure of acrylamide to human. This investigation is aimed to evaluate the dietary exposure to acrylamide form potato crisps in the Spanish population. A sampling of potato crisps (n = 36) from 16 different producers were carried put in March 2008. An average level of 740 µg/kg (ranging from 81 to 2622 µg/kg; min:max) and a median of 592 µg/kg were obtained. Acrylamide levels in marketed potato crisps have been significantly reduced (nearly to 50%) as compared with a previous sampling performed 4 years ago. Observed signal value (90th percentile) is settled at 1377 µg/kg and 86% of the samples with acrylamide levels lower than 1000 µg/kg. Dietary exposure to acrylamide from potato crisp consumption in total Spanish population was determined to be 0.042 µg/kg•bw/day by using a deterministic approach based on National consumption database. In a second study, dietary exposure (based on 3-day food record) was determined at 0.053 µg/kg•bw/day for the adult population (17-60 years) and 0.142 µg/kg•bw/day for children (7-12 years). Contribution of potato crisps to the estimated dietary acrylamide exposure of Spanish population is moderate as compared with other European member states.

Mots clés: Life Sciences

Gema Arribas-Lorenzo, Francisco J. Morales. Dietary exposure to acrylamide from potato crisps to Spanish population. Food Additives and Contaminants, 2009, 26 (03), pp.289-297. ⟨10.1080/02652030802477954⟩. ⟨hal-00577341⟩