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Dietary acrylamide: What happens during digestion
M Sansano1, A Heredia1, I Peinado1
1Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
Food Chemistry
|August 3, 2017
Summary
Acrylamide levels in foods like biscuits increased after gastric digestion but decreased in potato chips by the end of intestinal digestion. Blanching and air-frying effectively reduced acrylamide, even post-digestion.
Area of Science:
- Food Chemistry
- Toxicology
- Nutritional Science
Background:
- Acrylamide is a potentially carcinogenic compound formed during food thermal processing via Maillard reactions.
- Understanding acrylamide's fate during digestion is crucial for food safety assessments.
Purpose of the Study:
- To investigate the impact of gastric and gastrointestinal digestion on acrylamide content in various processed foods.
- To evaluate the effectiveness of blanching and air-frying in mitigating acrylamide levels post-digestion.
Main Methods:
- Analysis of acrylamide content in French fries, chips, nuggets, and other processed foods before and after simulated gastric and intestinal digestion.
- Comparison of acrylamide levels in blanched and air-fried versus deep-fried samples after digestion.
Main Results:
- Most foods showed increased acrylamide after gastric digestion, with sweet biscuits exhibiting the highest rise.
- Acrylamide levels in French fries were similar post-intestinal digestion, while potato chips showed a decrease.
- Blanched and air-fried samples consistently contained lower acrylamide than deep-fried counterparts, even after digestion.
Conclusions:
- Gastrointestinal digestion alters acrylamide content, with varied effects depending on the food matrix.
- Pre-treatment methods like blanching and air-frying are effective strategies for reducing acrylamide exposure from processed foods.
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