Acrylamide Content Distribution and Possible Alternative Ingredients for Snack Foods

Author:

CHENG WEI CHIH123,SUN DE CHAO1,CHOU SHIN SHOU3,YEH AN I.1

Affiliation:

1. 1Graduate Institute of Food Science and Technology, National Taiwan University, 1, Roosevelt Road, Section 4, Taipei, 10617 Taiwan

2. 2Food and Drug Administration, Department of Health, Executive Yuan, 161-2, Kuen Yang Street, Nangang 115, Taipei, Taiwan

3. 3Department of Food Science, National Taiwan Ocean University, 2, Pei-Ning Road, Keelung, Taiwan

Abstract

Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography–mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 μg/kg), followed by cereal-based snack foods (299 μg/kg). Rice flour–based, seafood-based, and dried fruit snack foods had the lowest average AA content (<50 μg/kg). This is the first large surveillance of AA content in snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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