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2. Magistritööd

Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/2498

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Sirvi 2. Magistritööd Märksõna "acrylamide" järgi

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    Kirje
    Acrylamide content in foods and factors that influence the acrylamide content in heated foods
    (Eesti Maaülikool, 2023) Kujala, Jutta; Elias, Terje
    Acrylamide (AA) is a thermal processing contaminant found in many fried and heat-treated foods. It is defined as a probable human carcinogen and neurotoxin. Most of the human population is exposed to at least some amount of AA from their diet, making it an important food contaminant to be studied. European Commission has determined benchmark values for wide product groups to control AA concentrations. Benchmark values are values used to control the effectiveness of acrylamide risk reduction measures for different product groups, and exceeding these values does not result in prohibiting the marketing of the foods. The aim of the study was to evaluate the AA concentrations in different food products and to compare these results to the benchmark values set by European Commission regulation (EU) 2017/2158. Also, to give an overview of different mitigation strategies to decrease the AA concentrations. 287 samples were analyzed in the Tartu laboratory of the Health Board with a liquid chromatographic method with tandem mass spectrometric detection. Results were compared to the benchmark values. The results give examples of AA concentrations for commonly consumed foods from Estonian retail markets. It was found that 10.3% of the tested products, which had a benchmark value set by the European Commission, exceeded the recommended AA concentration. Potato chips and French fries categories had the highest number of products exceeding the benchmark value. The results were mostly in line with findings from previous studies around Europe. From baby foods analyzed AA concentrations were found to be lower when compared to a previous study from Estonia. High variations in AA concentrations among the same product group but between individual samples were found. New studies are necessary to study the development of AA concentrations, and larger sample sizes would increase the accuracy of the results.