Is the dietary acrylamide exposure in Chile a public health problem?

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dc.contributor.authorBarrios-Rodriguez, Yeison Fernando
dc.contributor.authorPedreschi, Franco
dc.contributor.authorRosowski, Jaime
dc.contributor.authorGomez, Juan Pablo
dc.contributor.authorFigari, Nicole
dc.contributor.authorCastillo, Oscar
dc.contributor.authorMariotti Celis, Maria Salome
dc.date.accessioned2025-01-20T22:24:11Z
dc.date.available2025-01-20T22:24:11Z
dc.date.issued2021
dc.description.abstractThis study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed similar to 77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 mu g kg(bw)(-1) day(-1) and 0.22 mu g kg(bw)(-1) day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 mu g kg(bw)(-1) day(-1); 95th percentile, 3.90 mu g kg(bw)(-1) day(-1)). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.
dc.fuente.origenWOS
dc.identifier.doi10.1080/19440049.2021.1914867
dc.identifier.eissn1944-0057
dc.identifier.issn1944-0049
dc.identifier.urihttps://doi.org/10.1080/19440049.2021.1914867
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/94715
dc.identifier.wosidWOS:000650537900001
dc.issue.numero7
dc.language.isoen
dc.pagina.final1135
dc.pagina.inicio1126
dc.revistaFood additives and contaminants part a-chemistry analysis control exposure & risk assessment
dc.rightsacceso restringido
dc.subjectAcrylamide
dc.subjectGC/MS
dc.subjectstarchy foods thermally treated
dc.subjectdietary exposure
dc.subjectMOE
dc.subjectfood processing
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleIs the dietary acrylamide exposure in Chile a public health problem?
dc.typeartículo
dc.volumen38
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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