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Article

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
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Academic Editor: Dirk W. Lachenmeier
Foods 2021, 10(9), 2008; https://doi.org/10.3390/foods10092008
Received: 6 July 2021 / Revised: 17 August 2021 / Accepted: 20 August 2021 / Published: 26 August 2021
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation. View Full-Text
Keywords: acrylamide; exposure; Maillard reaction; culinary processes; catering; industry; households acrylamide; exposure; Maillard reaction; culinary processes; catering; industry; households
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MDPI and ACS Style

González-Mulero, L.; Mesías, M.; Morales, F.J.; Delgado-Andrade, C. Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings. Foods 2021, 10, 2008. https://doi.org/10.3390/foods10092008

AMA Style

González-Mulero L, Mesías M, Morales FJ, Delgado-Andrade C. Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings. Foods. 2021; 10(9):2008. https://doi.org/10.3390/foods10092008

Chicago/Turabian Style

González-Mulero, Lucía, Marta Mesías, Francisco J. Morales, and Cristina Delgado-Andrade. 2021. "Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings" Foods 10, no. 9: 2008. https://doi.org/10.3390/foods10092008

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