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Acrylamide in French fries prepared at primary school canteens.
Food & Function ( IF 6.1 ) Pub Date : 2020-01-28 , DOI: 10.1039/c9fo02482d
Marta Mesias 1 , Cristina Delgado-Andrade , Francisca Holgado , Francisco J Morales
Affiliation  

Children are one of the most exposed groups to dietary acrylamide with 'potato fried products' that account for up to half the total exposure to this contaminant. Acrylamide was measured in French fries prepared in 31 primary school canteens randomly recruited from different Spanish regions. The mean content was 329 μg kg-1 (from <20 to 4000 μg kg-1). French fries prepared from frozen par-fried potatoes reported a lower acrylamide content than those from fresh potatoes, 229 and 460 μg kg-1, respectively. Only 15.7% of samples were above the benchmark levels established by the EU Regulation 2017/2158 (500 μg kg-1). Significant differences were found according to the color of toasted (2274 μg kg-1), dark-golden (463 μg kg-1), golden (134 μg kg-1) and light-golden (52 μg kg-1) French fries. All the samples that were golden and light-golden showed acrylamide content below the threshold. The chromatic parameter a* was used as a rough classification of the French fries according to the benchmark level. Both educational initiatives intended for food operators and managerial-technical criteria that include the code of frying practices at public food service establishments should consider the golden color as the target for the end-point of frying. Acrylamide exposure will be reduced and, therefore, the risk linked to French fries consumption. This fact is especially relevant in establishments that prepare food for schoolchildren and would help to provide healthier diets, not only from a nutritional point of view but also from the reduction of chemical contaminants.

中文翻译:

在小学食堂准备的薯条中的丙烯酰胺。

儿童是饮食中丙烯酰胺和“马铃薯油炸产品”暴露最严重的群体之一,占这种污染物暴露总量的一半。在从西班牙不同地区随机招募的31个小学食堂准备的炸薯条中测量丙烯酰胺。平均含量为329μgkg-1(<20至4000μgkg-1)。用冷冻的半油炸土豆制成的炸薯条的丙烯酰胺含量比新鲜马铃薯低,分别为229和460μgkg-1。只有15.7%的样品高于欧盟法规2017/2158(500μgkg-1)设定的基准水平。根据烤(2274μgkg-1),深金色(463μgkg-1),金色(134μgkg-1)和浅金色(52μgkg-1)薯条的颜色发现了显着差异。所有呈金色和浅金色的样品均显示丙烯酰胺含量低于阈值。根据基准水平,色度参数a *用作炸薯条的粗略分类。针对食品经营者的教育举措和包括公共食品服务机构的煎炸操作规范在内的管理技术标准都应将金色视为煎炸终点的目标。减少丙烯酰胺的暴露,因此,减少了与薯条消费相关的风险。这一事实在为学童准备食物并有助于提供更健康饮食的场所中尤其重要,不仅从营养角度而言,而且从减少化学污染物的角度而言。根据基准水平,色度参数a *用作炸薯条的粗略分类。针对食品经营者的教育举措和包括公共食品服务机构的煎炸操作规范在内的管理技术标准都应将金色视为煎炸终点的目标。减少丙烯酰胺的暴露,因此,减少了与薯条消费相关的风险。这一事实在为学童准备食物并有助于提供更健康饮食的场所中尤其重要,这不仅在营养方面,而且在减少化学污染物方面也是如此。根据基准水平,色度参数a *用作炸薯条的粗略分类。针对食品经营者的教育举措和包括公共食品服务机构的煎炸操作规范在内的管理技术标准都应将金色视为煎炸终点的目标。减少丙烯酰胺的暴露,因此,减少了与薯条消费相关的风险。这一事实在为学童准备食物并有助于提供更健康饮食的场所中尤其重要,这不仅在营养方面,而且在减少化学污染物方面也是如此。针对食品经营者的教育举措和包括公共食品服务机构的煎炸操作规范在内的管理技术标准都应将金色视为煎炸终点的目标。减少丙烯酰胺的暴露,因此,减少了与薯条消费相关的风险。这一事实在为学童准备食物并有助于提供更健康饮食的场所中尤其重要,不仅从营养角度而言,而且从减少化学污染物的角度而言。针对食品经营者的教育举措和包括公共食品服务机构的煎炸操作规范在内的管理技术标准都应将金色视为煎炸终点的目标。减少丙烯酰胺的暴露,因此,减少了与薯条消费相关的风险。这一事实在为学童准备食物并有助于提供更健康饮食的场所中尤其重要,这不仅在营养方面,而且在减少化学污染物方面也是如此。
更新日期:2020-02-26
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