Levels of acrylamide in foods included in 'the first French total diet study on infants and toddlers'. (1st February 2018)

• Record Type: Journal Article
• Authors: Lambert, Marine; Inthavong, Chanthadary; Hommet, Frédéric; Leblanc, Jean-Charles; Hulin, Marion; Guérin, Thierry
• Is Part Of: Food chemistry. Volume 240(2018)
• Page Start: 997
• Page End: 1004
• Publication Date: 2018-02-01
• Subjects: Acrylamide (PubChem CID: 6579); Acrylamide -- Method validation -- LC-MS/MS -- Foods -- Total diet study -- Infants and toddlers; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.08.035
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Full in-house validation by accuracy profile of a sensitive acrylamide method. First French total diet study for infants and toddlers. Determination of acrylamide in 141 food samples consumed by infants and toddlers. The lowest acrylamide concentrations were found in follow-on and infant formulae. The highest acrylamide concentration was found in a plain dry biscuit. Abstract: This study describes an optimisation and validation process using liquid chromatography coupled with tandem mass spectrometry to quantify acrylamide in foods mainly consumed by infants and toddlers. A limit of quantification of 5 µg.kg −1 for both solid and liquid samples was achieved, except for unprepared infant cereals (LOQ of 18 µg.kg −1 ). The method was then applied to 141 food samples from the first French total diet study on infants and toddlers. Acrylamide was detected in most samples at mean LB/UB concentrations ranging from 0.14 to 102 µg.kg −1 . The "Follow-on formula" and "Infant formula" products contained the lowest average content (LB/UB of 0.14/2.2 µg.kg −1 and 0.60/2.9 µg.kg −1 respectively) and the "Sweet and savoury biscuits and bars" (102 µg.kg −1 ; n = 1 represented by a plain dry biscuit) contained the highest.