Abstract:
Acrylamide is a substance well known, industrial synthesized and used
since the late nineteenth century. Toxicological profile include toxic effects to
the reproductive system, neurotoxicity, genotoxicity and significant
carcinogenic potential. This substance has sparked the interest of
ecotoxicologists and the whole medical world in 2002 when it was detected in
foods eaten by students from the University of Stockholm. The amide of acrylic
acid is formed in various chemical ways from carbohydrates and amino acids
from plant-based foods by frying, baking, gratin, processes involving exposure
to high temperatures. The experiment detailed in this article attempts to assess
the content of acrylamide in foods excessive consumed by children and
adolescents.We analyzed 25 samples of potato chips, popcorn, biscuits, cookies,
cocoa, coffee, cakes, all in various assortments.For statistical correlations
between acrylamide and components of the nutritional declaration, it was used
Spearman rank coefficient calculation, retaining as significant correlation
coefficients with significance level of p<0.05.
