title: Dietary acrylamide exposure in chosen population of South Poland.
abstract: BACKGROUND
  Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin.
  
  
  OBJECTIVE
  Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk.
  
  
  METHODS
  Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kg(bw)/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated.
  
  
  RESULTS
  Average acrylamide intake was 0.85 ± 0.82 μg(acrylamide)/kg(bw) per day and calculated 95th percentile was 1.70 μg(acrylamide)/kg(bw)/day. In general total dietary exposure decreased with age from 1.51 μg(acrylamide)/kg(bw)/day for the youngest group (6-12 years old) to 0.67 μg(acrylamide)/kg(bw)/day for the oldest one (42-60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL10 0.18 and 0.31 mg/kg(bw)/day.
  
  
  CONCLUSIONS
  Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.
authors.affiliation: Department of Hygiene and Dietetics, Jagiellonian University, Medical College, Krakow, Poland. joanna.jankowska@interia.eu
authors.forename: Joanna
authors.initials: J
authors.lastname: Zając
authors.forename: Iwona
authors.initials: I
authors.lastname: Bojar
authors.forename: Jadwiga
authors.initials: J
authors.lastname: Helbin
authors.forename: Emilia
authors.initials: E
authors.lastname: Kolarzyk
authors.forename: Artur
authors.initials: A
authors.lastname: Potocki
authors.forename: Joanna
authors.initials: J
authors.lastname: Strzemecka
authors.forename: Alfred
authors.initials: A
authors.lastname: Owoc
mesh_terms: D020106:Acrylamide / Q000378:metabolism / Q000633:toxicity*; D000293:Adolescent; D000328:Adult; D000367:Age Factors; D002648:Child; D004032:Diet; D004781:Environmental Exposure; D004785:Environmental Pollutants / Q000378:metabolism / Q000633:toxicity*; D005260:Female; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D008297:Male; D008875:Middle Aged; D011044:Poland; D012307:Risk Factors; D011795:Surveys and Questionnaires; D055815:Young Adult
chemical_list: D004785:Environmental Pollutants; D020106:Acrylamide