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

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dc.contributor.authorBarrios-Rodríguez, 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 salomé
dc.date.accessioned2022-01-17T12:06:29Z
dc.date.available2022-01-17T12:06:29Z
dc.date.issued2021-05-14
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 ~77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 µg kgbw−1 day−1 and 0.22 µg kgbw−1 day−1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 µg kgbw−1 day−1; 95th percentile, 3.90 µg kgbw−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.es
dc.identifier.issn1944-0057
dc.identifier.orcidhttp://orcid.org/0000-0001-6244-8773es
dc.identifier.orcidhttp://orcid.org/0000-0003-1357-812Xes
dc.identifier.orcidhttps://doi.org/10.1080/19440049.2021.1914867
dc.identifier.urihttps://hdl.handle.net/20.500.12254/2226
dc.language.isoenes
dc.relation.ispartofseriesFood Additives and Contaminants: Part A: Chemistry, Analysis, Control, Exposure and Risk Assessment;
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subject.otherAcrylamidees
dc.subject.otherGC/MSes
dc.subject.otherStarchy foods thermally treatedes
dc.subject.otherDietary exposurees
dc.subject.otherMOEes
dc.subject.otherFood processinges
dc.titleIs the dietary acrylamide exposure in Chile a public health problem?es
dc.typeArtículoes
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