Adriana Pavesi Arisseto *

Autora invitada por SIIC

Trabalho realizado em colaboração com o Scientifique Institute of Public Health, Bruxelas, Bélgica

OCORRÊNCIA DE ACRILAMIDA EM ALIMENTOS NO BRAZIL

Os maiores teores de acrilamida foram detectados em produtos à base de batata, como batata frita e chips, e em café, bolacha água e sal, biscoito cream cracker e torrada. Os dados obtidos estão de acordo com os resultados encontrados em outros países.

*Adriana Pavesi Arisseto
describe para SIIC los aspectos relevantes de su trabajo
DETERMINATION OF ACRYLAMIDE LEVELS IN SELECTED FOODS IN BRAZIL
Institución principal de la investigación
*Universidade Estadual de Campinas, Campinas, Brasil
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Referencias bibliográficas
Becalski A, Lau BPY, Lewis D, Seaman SW. Acrylamide in foods: occurrence, sources, and modelling. Journal of Agricultural and Food Chemistry 51:602-608, 2003.
FAO/WHO. Summary and conclusions of evaluation performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Sixty-fourth meeting, 8-17 February 2005 (Rome).
FDA (Food and Drug Administration). Exploratory data on acrylamide in food. 2005 (www.cfsan.fda.gov/~dms/acrydata.html).
Govaert Y, Arisseto AP, Van Loco J, Scheers E, Fraselle S, Weverbergh E, Degroodt JM, Goeyens L. Optimisation of a liquid chromatography–tandem mass spectrometric method for the determination of acrylamide in foods. Analytica Chimica Acta 556:275-280, 2006.
IARC (International Agency for Research on Cancer). Monographs on the evaluation of carcinogenic risks of chemicals to humans, vol. 60, p. 389, Lyon, 1994.
Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature 419:448-449, 2002.
NFCA (Norwegian Food Control Authority). Assessment of cancer risk due to acrylamide intake from coffee consumption. Report from the Scientific Committee of the Norwegian Food Control Authority, 2002 (snt.mattilsynet.no/nytt/tema/Akrylamid/RA_coffee.pdf).
SNFA (Swedish National Food Administration). Acrylamide in heated-processed foods, 2002 (www.slv.se).
SOPH (Swiss Office of Public Health). Assessment of acrylamide intake by duplicate diet study, 2002 (www.bag.admin.ch/verbrau/aktuell/d/DDS%20acrylamide%20preliminary%20communication.pdf).
Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. Acrylamide from Maillard reaction products. Nature 419:449-450, 2002.
Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50:4998-5006, 2002.
UK FSA (UK Food Standards Agency). Food Standards Agency study of acrylamide in foods: background information and research findings, 2002 (www.food.gov.uk/multimedia/pdfs/acrylamideback.pdf).

Otros artículos de Adriana Pavesi Arisseto

Govaert Y, Arisseto AP, Van Loco J, Scheers E, Fraselle S, Weverbergh E, Degroodt JM, Goeyens L. Optimisation of a liquid chromatography–tandem mass spectrometric method for the determination of acrylamide in foods. Analytica Chimica Acta 556:275-280, 2006.
Arisseto AP, Toledo MCF. Acrilamida em alimentos: uma revisão. Brazilian Journal of Food Technology 9:123-134, 2006.

Para comunicarse con Adriana Pavesi Arisseto mencionar a SIIC como referencia:
pavesi@fea.unicamp.br

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Acerca del trabajo completo

OCORRÊNCIA DE ACRILAMIDA EM ALIMENTOS NO BRAZIL

Título original en portugués
OCORRÊNCIA DE ACRILAMIDA EM ALIMENTOS NO BRAZIL

Autores
Adriana Pavesi Arisseto¹, Maria Cecilia Toledo², Yasmine Govaert³, Joris van Loco⁴, Stéphanie Fraselle⁵, Eric Weverbergh⁶, Jean Marie Degroodt⁷
1 Engenheira de Alimentos, Department of Food Science, Universidade Estadual de Campinas, Campinas, Brasil, Doutoranda
2, Universidade Estadual de Campinas, Campinas, Brasil, Professora
3, Institut Scientifique de Santé Publique, Bruselas, Bélgica
4, Institut Scientifique de Santé Publique, Bruselas, Bélgica
5, Institut Scientifique de Santé Publique, Bruselas, Bélgica
6, Institut Scientifique de Santé Publique, Bruselas, Bélgica
7, SCientific Institute of Public Health, Bruselas, Bélgica

Acceso a la fuente original
Food Additives & Contaminants Part A: Chemistry Analysis Control Exposure & Risk Assessment
http://www.tandf.co.uk/journals/titles/0265203X.html

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