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White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural.
Lemos, Andressa Cunha; Borba, Verônica Simões de; Cerqueira, Maristela Barnes Rodrigues; Pereira, Aline Massia; Scaglioni, Priscila Tessmer; Badiale-Furlong, Eliana.
Afiliación
  • Lemos AC; Sensory Analysis and Quality Control Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.. Electronic address: andressa.cunhalemos@gmail.com.
  • Borba VS; Organic Compounds and Metals Analysis Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.
  • Cerqueira MBR; Mycotoxin and Food Science Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.
  • Pereira AM; Institute of Natural Resources, Federal University of Itajubá, Avenue BPS, 1303, Pinheirinho, Itajubá, RS 37500-903, Brazil; Food Technology Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.
  • Scaglioni PT; Food Technology Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.
  • Badiale-Furlong E; Mycotoxin and Food Science Laboratory, College of Chemistry and Food, Federal University of Rio Grande - FURG, Avenue Itália km 8, Campus Carreiros, Rio Grande, RS 96203-900, Brazil.
Food Chem ; 460(Pt 3): 140662, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39111036
ABSTRACT
This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.1%, respectively, while uncertainty was 2.3% and 6.2%. Levels of AA ranged from 617.22 to 3151.8 µg/kg while levels of 5-HMF ranged from 180.5 to 648.2 µg/kg. Female adolescents were almost 2-fold exposed to AA when they consumed 100% wholewheat bread (2.93 µg/kg bw/day) by comparison with white bread (1.72 µg/kg bw/day). Estimated daily exposure to AA was 1.5-fold higher than international recommendations. These findings raise concern for health risks associated with exposure to processing contaminant as the result of bread consumption, especially made from whole grains. Since development of those compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Contaminación de Alimentos / Acrilamida / Furaldehído Límite: Adolescent / Adult / Child / Child, preschool / Female / Humans / Male / Middle aged Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Contaminación de Alimentos / Acrilamida / Furaldehído Límite: Adolescent / Adult / Child / Child, preschool / Female / Humans / Male / Middle aged Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido