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Acrylamide in coffee: Estimation of exposure from vending machines

AuthorsMesías, Marta ; Morales, F. J.
Processing contaminants
Food analysis
Food composition
Food safety
Issue Date3-Feb-2016
CitationJournal of Food Composition and Analysis 48: 8-12 (2016)
AbstractThe present study aimed to evaluate the levels of acrylamide in coffee brews acquired from coffee vending machines. Acrylamide content ranged from 7.7 to 40.0 μg/L (mean: 20.6 μg/L). These levels are similar to those found in coffee brews prepared by other coffee machines with different extraction procedures. The dietary exposure of the Spanish population to acrylamide through coffee drinks was estimated at 0.037 μg/kg body weight/day (range 0.018–0.056 μg/kg body weight/day). The maximum acrylamide exposure is lower than the value of 0.2 mg/kg body weight/day, defined as the lowest no observed adverse effect level (NOAEL) for a non-carcinogenic end-point. Therefore it may be suggested that exposure to acrylamide through vending machine coffees does not imply a high risk to public health. These data are useful to the different stakeholders involved in risk assessment, and in general to risk communicators, policy makers and the industry. Chemical compounds described in this article: acrylamide (PubChem CID: 6579); potassium hexacyanoferrate(II) trihydrate (PubChem CID: 161067); zinc acetate dehydrate (PubChem CID: 2724192); methanol (PubChem CID: 887); formic acid (PubChem CID: 284).
Publisher version (URL)http://dx.doi.org/10.1016/j.jfca.2016.02.005
Appears in Collections:(ICTAN) Artículos
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