Dietary exposure of acrylamide in the Czech and Slovak Republics

abstrakt

angličtina

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at temperature higher than 120 C. Due to a wide occurrence of acrylamide in many staple cereal and potato based foods the exposure to acrylamide cannot be omitted. This study is focused on the evaluation of the preliminary survey on the acrylamide exposure from foods with a supposed higher acrylamide level in the group of high school students in the Czech and Slovak Republics and a comparison of acrylamide exposure in these two countries. A frequency and a distribution of consumption of food during a day were ascertained by standardized interview using a questionnaire. The data were evaluated depending on gender, time of day consumption and the country of origin. In the group of high school students in the Czech Republics was observed the same intake of acrylamide 2.65 ug per kg of body weight daily for boys and girls. In the group of boys from the Slovak Republic the intake of acrylamide was 10% higher than in group of high school students from the Czech Republic. In contrast, girls from the Slovak Republic were burdened with acrylamide 15% less than high school students from the Czech Republic.

acrylamide, exposure, thermally treated foods

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; ŠIMKO, P.

2010

20. 10. 2010

978-963-9970-08-3

Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.

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