Research on incidence of acrylamide in thermally processed foods

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.