Assessment of the Dietary Intake of Acrylamide by Young Adults in Mexico

M.G. SÁNCHEZ-OTERO¹, C.N. MÉNDEZ-SANTIAGO¹, F. LUNA-VÁZQUEZ², I. SOTO-RODRÍGUEZ¹, H.S. GARCÍA³ and J.C. SERRANO-NIÑO^4,

¹Facultad de Bioanálisis, Universidad Veracruzana, Iturbide esquina Carmen Serdán s/n, Veracruz, Ver. 91700, México

²Área Nutrición, Centro de Estudios y Servicios en Salud (CESS), Universidad Veracruzana, Iturbide esquina Carmen Serdán s/n, Veracruz, Ver. 91700, México

³UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Veracruz, Ver. 91897, México

⁴Centro Universitario de Ciencias Exactas e Ingenierías. Universidad de Guadalajara. Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, C.P. 44430, Guadalajara, Jalisco, México

Cite this paper:
M.G. SÁNCHEZ-OTERO, C.N. MÉNDEZ-SANTIAGO, F. LUNA-VÁZQUEZ, I. SOTO-RODRÍGUEZ, H.S. GARCÍA and J.C. SERRANO-NIÑO. Assessment of the Dietary Intake of Acrylamide by Young Adults in Mexico. Journal of Food and Nutrition Research. 2017; 5(12):894-899. doi: 10.12691/jfnr-5-12-3

Abstract

The aims of this work were to estimate the content of acrylamide (AA) in food consumed by young people in Mexico and calculate its intake in this population sector. Fifteen samples of heat-processed commercial foods, widely consumed in Mexico obtained from supermarkets and local convenience stores, and analyzed in triplicate to determine their concentration of acrylamide (µg/kg of product) by HPLC-UV and later assess the intake in young adults. Significantly high contents of acrylamide were found in most foods evaluated; the highest levels were found in fried products (5,914 µg/kg of product in potato chips). Based on food and portions that subjects reported, an intake of Acrylamide of 0.68 µg/kg bw/day was estimated. The estimated daily intake could be at levels above the limit established to avoid the risk of neurotoxicity. This research provides relevant information for public health experts, policy makers and consumers in general.

Keywords:
Acrylamide food-intake health México

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