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Article

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

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Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5, 80131 Naples, Italy
2
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Naples, Italy
3
Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma San Raffaele, Via di Val Cannuta, 247, 00166 Roma, Italy
4
Department of Science and Technology, Newton Consulting Srl, 80146 Naples, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Silvia Pichardo
Foods 2021, 10(12), 2900; https://doi.org/10.3390/foods10122900
Received: 22 October 2021 / Revised: 12 November 2021 / Accepted: 19 November 2021 / Published: 23 November 2021
(This article belongs to the Section Food Toxicology)
Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure. View Full-Text
Keywords: dietary exposure; acrylamide; biscuits; margin of exposure; weaned infants dietary exposure; acrylamide; biscuits; margin of exposure; weaned infants
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MDPI and ACS Style

Esposito, F.; Nolasco, A.; Caracciolo, F.; Velotto, S.; Montuori, P.; Romano, R.; Stasi, T.; Cirillo, T. Acrylamide in Baby Foods: A Probabilistic Exposure Assessment. Foods 2021, 10, 2900. https://doi.org/10.3390/foods10122900

AMA Style

Esposito F, Nolasco A, Caracciolo F, Velotto S, Montuori P, Romano R, Stasi T, Cirillo T. Acrylamide in Baby Foods: A Probabilistic Exposure Assessment. Foods. 2021; 10(12):2900. https://doi.org/10.3390/foods10122900

Chicago/Turabian Style

Esposito, Francesco, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi, and Teresa Cirillo. 2021. "Acrylamide in Baby Foods: A Probabilistic Exposure Assessment" Foods 10, no. 12: 2900. https://doi.org/10.3390/foods10122900

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