AKRYLAMID V POTRAVINÁCH: INFORMACE PRO VÝROBCE A SPOTŘEBITELE CGNI české vydání

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1 INFORMATION ON ACRYLAMID RISK AND CONSUMER PROTECTION CGNI Czech Edition AKRYLAMID V POTRAVINÁCH: INFORMACE PRO VÝROBCE A SPOTŘEBITELE CGNI české vydání Akrylamid v chlebu: výsledky orientačního vyšetření Ve spolupráci s pekárnami, které přijaly nabídku ověření koncentrace akrylamidu ve svých výrobcích, byly v další sérii vyšetření dosaženy tyto výsledky: Koncentrace akrylamidu byla vyšší než 400 μg/kg v osmi vyšetřených vzorcích, z nich tři obsahovaly více než 600 μg/kg a jeden více než 800 μg/kg. Čtyři druhy chleba z první série vyšetření byly zaslány k vyšetření i ve druhé sérii. Dva z nich obsahovaly akrylamidu méně než v první sérii (asi 50%), u dvou bylo zjištěno zvýšení koncentrace asi o 20%. Pouze jedna pekárna vykázala v obou sériích vyšetření hodnoty akrylamidu ve všech vzorcích chleba nižší než 400 μg/kg. Žádná pekárna neměla ve všech vyšetřených druzích v obou sériích vyšetření hodnoty vyšší než 400 μg/kg. Akrylamid v chipsech Prvním orientačním vyšetřením několika výrobků, zakoupených v maloobchodní síti, byly zjištěny koncentrace od 500 μg/kg do 4500 μg/kg. Předběžné závěry: Ve vyšetřování akrylamidu v chlebu je třeba pokračovat s cílem zjistit, jaká technologická opatření lze doporučit k snížení vysokých hodnot, které představují pro spotřebitele určité riziko. Proto je nutno počítat se zavedením nejvyšších přípustných limitů pro chléb, smažené bramborové výrobky, kávu a další tepelně opracované výrobky. Bude pokračovat vývoj jednoduché screeningové metody, aby výrobci měli možnost sami kontrolovat koncentraci akrylamidu nebo aby toto vyšetření bylo dostupné za přijatelnou cenu. Kromě chleba bude metoda ověřována i pro vyšetření smažených výrobků z brambor a pražené kávy. Laboratoř analytické biotechnologie Výzkumného ústavu veterinárního lékařství v Brně podá přihlášku projektu do programu technologického aplikovaného výzkumu a experimentálního vývoje. Tento projekt by mohl získat finanční podporu i pro zúčastněné výrobní podniky. Zájemci o partnerství v připravovaném projektu se mohou přihlásit do 15. června em Dr. M. Fránkovi, DrSc. (franek@vri.cz ) nebo telefonicky na Vybraní partneři budou informováni o dalším postupu přípravy projektu. Počet partnerů, kteří budou do návrhu projektu zařazeni, je omezen. Možnost účasti není omezena jen na podniky, které se podílely na předběžných orientačních vyšetřeních, tyto však budou mít při jednáních o zařazení do projektu přednost. Výrobní partneři si řešením projektu budou moci ověřit vlivy technologie na koncentraci akrylamidu, budou moci provést změny technologie s úhradou převážné části nákladů na řešení a budou mít možnost převzít metody kontroly bez úhrady licenčních poplatků. 1

2 Další informace Sanny, M., Jinap, S., Bakker, E.J., van Boekel, M.A.J.S., Luning, P.A. (2012) Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study Food Chemistry, 132, Práce popisuje rozdíly v množství akrylamidu v bramborových hranolcích, připravovaných v běžných podmínkách stravovacího zařízení. Kromě akrylamidu byla sledována délka smažení, teplota při smažení, redukující cukry a technologie převzetí, rozmrazování a smažení. Vznik akrylamidu závisel nejvíce na teplotě, méně na době smažení. Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. (C) 2011 Elsevier Ltd. All rights reserved Lineback, D.R., Coughlin, J.R., Stadler, R.H. (2012) Acrylamide in Foods: A Review of the Science and Future Considerations Přehled výsledků výzkumu a výhled do budoucnosti. Redukující cukry reagují s aminokyselinou asparaginem při zpracovávání potravin rostlinného původu při teplotách vyšších než 120 ºC. Přímý vztah mezi množstvím akrylamidu v konzumovaných potravinách a různými typy nádorů a zvýšením rizika onemocnění nebyl zatím prokázán, několik typů onemocnění však vyžaduje další studium. Snaha o snížení koncentrace akrylamidu byla částečně úspěšná, ale dosud chybí obecný přístup, který asi u některých potravin ani nelče očekávat. V přehledu jsou uvedeny výsledky toxikologických studií na potkanech a myších, další studie však pokračují. Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the reaction of reducing sugars (e.g., glucose or fructose) with the amino acid asparagine via the Maillard reaction, which occurs during heat processing of foods, primarily those derived from plant origin, such as potato and cereal products, above 120 degrees C (248 degrees F). The majority of epidemiological studies concerning potential relationships between acrylamide consumption and different types of cancer have indicated no increased risk, except with a few types that warrant further study. Efforts to reduce the formation of acrylamide in food products have resulted in some successes, but there is no common approach that works for all foods. Reduction in some foods is probably not possible. The results from a major toxicological study (aqueous intake of acrylamide by rats and mice) are in the process of being released. The status of current knowledge in these areas is reviewed 2

3 Cressey, P., Thomson, B., Ashworth, M., Grounds, P., McGill, E. (2012) Acrylamide in New Zealand food and updated exposure assessment Institute of Environmental Science and Research. Christchurch Science Centre, Report Number FW11061, Pro informaci uvádíme v původním znění úvodní souhrnnou kapitolu a závěry rozsáhlé zprávy o expozici spotřebitelů na Novém Zélandu akrylamidem z potravin. Výsledky jsou dokumentovány mnoha tabulkami a grafy. Plné znění zprávy (51 stran) je na adrese EXECUTIVE SUMMARY Acrylamide concentrations were measured in selected New Zealand foods. Foods were selected on the basis of their likely contribution to dietary acrylamide exposure. Foods analysed included potato products (crisps, hot chips, oven fries), cereal products (bread, biscuits, breakfast cereals, muffins, fried rice/noodles and cereal-based snack foods) and nut products (peanut butter, roasted peanuts and cashews). Mean acrylamide concentrations for potato crisps have decreased significantly since an earlier New Zealand survey (2006), from 1,570 μg/kg to 581 μg/kg. Mean acrylamide concentrations in potato hot chips and wheat biscuit cereals were very similar to concentrations determined in the 2006 survey, while concentrations in corn crisps were more than double the concentration determined in 2006 (596 μg/kg, compared to 270 μg/kg). However, it should be noted that the current survey sampled only a single brand of corn crisps (5 samples), while the 2006 survey analysed single samples only from two brands. The brand analysed in the current survey was different to the brands analysed in The acrylamide concentrations of some potato crisp brands were significantly more variable than other brands. There was greater consistency, but not necessarily lower acrylamide concentrations, in hot chips purchased from the main national fast food chain outlets compared with local outlets. Wheatmeal bread was more variable than white bread. Concentrations of acrylamide determined in the current survey were mostly within the range of concentrations from other studies reported in the literature, with the exception of potatoes roasted from frozen and corn crisps (both higher) and toasted bread (lower). Mean estimates of dietary acrylamide exposure ( μg/kg bw/day for adults) were very similar to estimates made in 2006 ( μg/kg bw/day for adults), whether the estimate was derived from a deterministic total diet approach or from a dietary modelling approach. Estimates of dietary acrylamide exposure were towards the upper end of the range of estimates derived internationally. It is not possible to say whether this is due to true differences in exposure or differences in the methodology and assumptions used in dietary exposure assessment. Usual exposure estimates at the 95th percentile were within the range of equivalent estimates determined in studies in other countries. The major foods contributing to dietary acrylamide exposure in New Zealand were potato products, bread, breakfast cereals and beverages. This is largely consistent with international findings. The contribution of potato crisps to acrylamide exposure appears to have decreased between 2006 and 2011 and the contribution from potato, hot chips and oven baked/roasted potatoes appears to have increased. CONCLUSIONS Acrylamide concentrations were measured in selected New Zealand foods. Foods were selected on the basis of their likely contribution to dietary acrylamide exposure. Foods analysed included potato products (crisp, hot chips, oven fries), cereal products (bread, biscuits, breakfast cereals, muffins, fried rice/noodles and cerealbased snack foods) and nut products (peanut butter, roasted peanuts and cashews). Mean acrylamide concentrations for potato crisps have decreased significantly since an earlier New Zealand survey (2006), from 1,570 μg/kg to 581 μg/kg. Mean acrylamide concentrations in potato hot chips and wheat biscuit cereals were very similar to concentrations determined in the 2006 survey, while concentrations in corn crisps were more than double the concentration determined in 2006 (596 μg/kg, compared to 270 μg/kg). However, it should be noted that the current survey only sampled a single brand of corn crisps (5 3

4 samples), while the 2006 survey only analysed single samples from two brands. The brand analysed in the current survey was different to the brands analysed in The acrylamide concentrations of some potato crisp brands were significantly more variable than other brands. The small variance observed for one brand of crisps supports that it is possible for a crisp manufacturer to produce a consistent product with respect to acrylamide concentration. There was greater consistency, but not necessarily lower acrylamide concentrations, in hot chips purchased from the main national fast food chain outlets compared with local outlets. Wheatmeal bread was more variable than white bread. Concentrations of acrylamide determined in the current survey were mostly within the range of concentrations from other studies reported in the literature, with the exception of potatoes roasted from frozen and corn crisps (higher) and toasted bread (lower). Mean estimates of dietary acrylamide exposure ( μg/kg bw/day for adults) were very similar to estimates made in 2006 ( μg/kg bw/day for adults), whether the estimate was derived from a deterministic TD approach or from a DM approach. Estimates of dietary acrylamide exposure were towards the upper end of the range of estimates derived internationally. It is not possible to say whether this is due to true difference in exposure or differences in the methodology and assumptions used in dietary exposure assessment. Usual exposure estimates at the 95th percentile were within the range of equivalent estimates determined in studies in other countries. The major foods contributing to dietary acrylamide exposure in New Zealand were potato products, bread, breakfast cereals and beverages. This is largely consistent with international findings. The contribution of potato crisps to acrylamide exposure appears to have decreased between 2006 and 2011 and the contribution from potato, hot chips and oven baked/roasted potatoes appears to have increased. CONTENTS EXECUTIVE SUMMARY INTRODUCTION Project Aim MATERIALS AND METHODS Sample Selection Sampling and Sample Processing Procedures Acrylamide Analysis Methodology Analytical quality control Acrylamide Dietary Exposure Assessment Acrylamide concentration data Food Consumption Information Estimation of the distribution of usual (long term) acrylamide exposure Body Weights Statistical Analyses RESULTS Concentrations of Acrylamide in Selected New Zealand Foods Trends in acrylamide concentrations compared with previous New Zealand data Comparisons with international acrylamide data Dietary Acrylamide Exposure Assessment using a Total Diet (TD) Approach Comparison with previous New Zealand exposure estimates Major food contributors to dietary acrylamide exposure Dietary Acrylamide Exposure Assessment using Dietary Modelling Major food contributors to dietary acrylamide exposure Comparison with international exposure estimates CONCLUSIONS REFERENCES APPENDIX 1 DATA USED FOR DIETARY ACRYLAMIDE EXPOSURE ASSESSMENT TD APPROACH APPENDIX 2 MAPPING OF FOODS FOR WHICH ACRYLAMIDE INFORMATION WAS AVAILABLE TO NATIONAL NUTRITION SURVEY FOODS DM APPROACH APPENDIX 3 MEAN BODY WEIGHTS FOR DETERMINISTIC EXPOSURE ASSESSMENT APPENDIX 4 INDIVIDUAL ACRYLAMIDE ANALYTICAL RESULTS FROM THE CURRENT STUDY APPENDIX 5 COMPARATIVE ACRYLAMIDE CONCENTRATION DATA FROM OVERSEAS APPENDIX 6 MAJOR FOOD CONTRIBUTORS TO DIETARY ACRYLAMIDE EXPOSURE APPENDIX 7 OVERSEAS ESTIMATES OF ACRYLAMIDE EXPOSURE

5 LIST OF TABLES Table 1: Sampling plan for acrylamide analyses... 4 Table 2: Analysis of acrylamide quality control materials... 6 Table 3: Matching of NZTDS simulated typical diet foods to acrylamide survey food descriptors... 9 Table 4: Concentration of acrylamide in selected New Zealand foods Table 5: Deterministic estimates of dietary acrylamide exposure for New Zealand population sub-groups, total diet (TD) approach Table 6: Estimates of dietary acrylamide exposure for New Zealand population sub-groups, dietary modelling (DM) approach LIST OF FIGURES Figure 1: Acrylamide concentrations for potato crisp brands available in New Zealand Figure 2: Trend in major food contributors for 2006 and 2011 for an adult male (25+ years) Figure 3: Trend in major food contributors for 2006 and 2011 for a teenage female (11-14 years) Figure 4: Comparison of single day and usual dietary acrylamide exposure distributions for an adult New Zealand male VÚVeL Brno