Risk characterization of dietary acrylamide exposure and associated factors in the Portuguese population

Abstract

Acrylamide exposure, mainly resulting from food cooking and processing, has been associated with a higher risk of health problems, due to genotoxic effects. This study aims to estimate acrylamide dietary exposure of the Portuguese population and its associated factors. Dietary data collected through 2 non-consecutive 24 hour recalls or food diaries from a representative sample of the Portuguese population from the National Food, Nutrition and Physical Activity Survey was used (n = 5811; 3–84 years). Occurrence data of acrylamide in food were obtained from EFSA. The margins of exposure (MOE) were calculated for peripheral neuropathy and neoplastic effects. The association between acrylamide and socio-demographic characteristics was estimated through linear regression models. For the total population, the estimated median daily dietary exposure per body weight to acrylamide was 0.38 µg/kg/day, ranging from 0.14 to 0.88 µg/kg/day for the 5^th and 95^th percentile, respectively. Children aged between 1–2 years had the highest acrylamide exposure (median 0.75 µg/kg/day, 95^th percentile 1.41 µg/kg/day). For the peripheral neuropathy and neoplastic effects, the median MOE estimated was 1140 and 451, respectively. Men compared to women had a higher acrylamide dietary exposure, as well as smokers compared to non-smokers. Elderly and less educated individuals were inversely associated with acrylamide exposure. ‘Bread and rusks’ (24.2%) were the main source of acrylamide, followed by ‘coffee’ (21.3%). The current dietary exposure to acrylamide in the Portuguese population is of concern mainly regarding neoplastic effects. Our results point to the need to reduce exposure to acrylamide, especially in men, young children, higher educated individuals and smokers.

Keywords:

• Food contaminants
• food processing
• usual daily exposure
• risk assessment
• survey
• safety

Acknowledgements

The IAN-AF 2015–2016 had institutional support from the General Directorate of Health (DGS), the Regional Health Administration Departments, the Central Administration of the Health System (ACSS) and the European Food Safety Authority (CFT/EFSA/DCM/2012/01-C03). The researchers acknowledge all these institutions and all people involved in all phases of the survey, as well as the participants.

Author contributions

CL and DT contributed to the design and implementation of the research, DC and MS to the analysis of the results, SAC, DC and CC to the writing of the manuscript, SAC, DC, CC, SV, MS, CL and DT to the reviewing of the manuscript.

Disclosure statement

The authors report there are no competing interests to declare.

Additional information

Funding

The IAN-AF 2015 – 2016 received funding from the EEA Grants Program, Public Health Initiatives [grant number: PT06-000088SI3]. This particular study was supported through FEDER from the Operational Programme Factors of Competitiveness – COMPETE and through national funding from the Foundation for Science and Technology – FCT (Portuguese Ministry of Education and Science) under the project ‘FOCAcCIa: Exposure to food additives and contaminants from food processing and packaging: Defining patterns and their effects on adiposity and cognitive function from childhood to adolescence’ [POCI-01-0145-FEDER-031949]; and the FCT doctoral grant [UI/BD/150785/2020] (SAC). The funding institutions had no role in the design, analysis or writing of this article.