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Dietary acrylamide: What happens during digestion

Author:
Sansano, M., Heredia, A., Peinado, I., Andrés, A.
Source:
Food chemistry 2017 v.237 pp. 58-64
ISSN:
0308-8146
Subject:
French fries, acrylamides, biscuits, blanching, breakfast cereals, carcinogens, chickens, crackers, digestion, frying, gastrointestinal system, instant coffee, onions, potato chips
Abstract:
Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion.A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion.
Agid:
5691331