伊朗薯片中的丙烯酰胺，健康风险评估和缓解。

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2024-03-01 Epub Date: 2024-02-12 DOI:10.1080/19393210.2023.2283055

Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Borhan Mansouri, Gholamreza Ebrahimzadeh, Masoud Moradi, Nazir Fattahi, Abdullah Khalid Omer

{"title":"伊朗薯片中的丙烯酰胺，健康风险评估和缓解。","authors":"Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Borhan Mansouri, Gholamreza Ebrahimzadeh, Masoud Moradi, Nazir Fattahi, Abdullah Khalid Omer","doi":"10.1080/19393210.2023.2283055","DOIUrl":null,"url":null,"abstract":"This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Acrylamide in potato chips in Iran, health risk assessment and mitigation.\",\"authors\":\"Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Borhan Mansouri, Gholamreza Ebrahimzadeh, Masoud Moradi, Nazir Fattahi, Abdullah Khalid Omer\",\"doi\":\"10.1080/19393210.2023.2283055\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.\",\"PeriodicalId\":12286,\"journal\":{\"name\":\"Food additives & contaminants. Part B, Surveillance\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food additives & contaminants. Part B, Surveillance\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19393210.2023.2283055\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/2/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food additives & contaminants. Part B, Surveillance","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19393210.2023.2283055","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/2/12 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

这项研究旨在确定在伊朗克尔曼沙出售的薯片中丙烯酰胺的含量，并评估与丙烯酰胺接触有关的潜在健康问题。HPLC-DAD用于分析40个品牌的120个样品。40个品牌中，成人可能的非致癌风险指数均低于1(100%)，而儿童可能的非致癌风险指数只有9个品牌低于1(22.5%)，31个品牌高于1(77.5%)。在可能致癌风险指数方面，40个品牌中只有1个被评为> 10-4，而儿童的所有品牌都被评为> 10-4。这表明，在Kermanshah，儿童通过食用薯片接触丙烯酰胺可被认为有患癌症的风险，成年人的接触需要引起注意和监测。减少薯片中的丙烯酰胺和相关健康风险的最佳方法是改进生产过程，特别是温度和时间。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Acrylamide in potato chips in Iran, health risk assessment and mitigation.

This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10^-4, whereas for children all brands rated > 10^-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.

期刊最新文献

Aflatoxin B₁ in compound feed and feed ingredients from Khyber Pakhtunkhwa. Fumonisins in infant cereals marketed as complementary food in Argentina. Nitroimidazole residues in Egyptian honey using UPLC-Orbitrap-HRMS. Pesticides in widely consumed vegetables in Bangladesh and its health risk. Aflatoxin B₁ in senna pods from field to storage in Tamil Nadu, India.