Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment

BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine t...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	El Tawila, Mahmoud M [verfasserIn] Al‐Ansari, Ahmed M Alrasheedi, Amani A Neamatallah, Abdulateef A

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Rechteinformationen:	Nutzungsrecht: © 2017 Society of Chemical Industry

Schlagwörter:	HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants

Übergeordnetes Werk:	Enthalten in: Journal of the science of food and agriculture - Chichester : Wiley, 1950, 97(2017), 13, Seite 4494-4500
Übergeordnetes Werk:	volume:97 ; year:2017 ; number:13 ; pages:4494-4500

Links:	Volltext Link aufrufen Link aufrufen

DOI / URN:	10.1002/jsfa.8314

Katalog-ID:	OLC1997242443

Internformat


LEADER	01000caa a2200265 4500
001	OLC1997242443
003	DE-627
005	20230516133727.0
007	tu
008	171125s2017 xx \|\|\|\|\| 00\| \|\|eng c
024	7		\|a 10.1002/jsfa.8314 \|2 doi
028	5	2	\|a PQ20171125
035			\|a (DE-627)OLC1997242443
035			\|a (DE-599)GBVOLC1997242443
035			\|a (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53
035			\|a (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
082	0	4	\|a 630 \|a 640 \|q DE-600
084			\|a 58.34 \|2 bkl
084			\|a 48.00 \|2 bkl
100	1		\|a El Tawila, Mahmoud M \|e verfasserin \|4 aut
245	1	0	\|a Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
264		1	\|c 2017
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
520			\|a BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry
540			\|a Nutzungsrecht: © 2017 Society of Chemical Industry
650		4	\|a HPLC
650		4	\|a school cafeterias
650		4	\|a dietary exposure
650		4	\|a risk assessment
650		4	\|a acrylamide
650		4	\|a Risk assessment
650		4	\|a Food
650		4	\|a Secondary school students
650		4	\|a Genotoxicity
650		4	\|a Dairy products
650		4	\|a Chocolate
650		4	\|a Carcinogens
650		4	\|a Cheese
650		4	\|a Confidence limits
650		4	\|a Students
650		4	\|a Food contamination
650		4	\|a Cookies
650		4	\|a Foods
650		4	\|a Schools
650		4	\|a Acrylamide
650		4	\|a Body weight
650		4	\|a Heating
650		4	\|a Exposure
650		4	\|a Risk factors
650		4	\|a Cooking
650		4	\|a Pies
650		4	\|a Carbohydrates
650		4	\|a Diet
650		4	\|a Contaminants
700	1		\|a Al‐Ansari, Ahmed M \|4 oth
700	1		\|a Alrasheedi, Amani A \|4 oth
700	1		\|a Neamatallah, Abdulateef A \|4 oth
773	0	8	\|i Enthalten in \|t Journal of the science of food and agriculture \|d Chichester : Wiley, 1950 \|g 97(2017), 13, Seite 4494-4500 \|w (DE-627)129386669 \|w (DE-600)184116-6 \|w (DE-576)014773287 \|x 0022-5142 \|7 nnns
773	1	8	\|g volume:97 \|g year:2017 \|g number:13 \|g pages:4494-4500
856	4	1	\|u http://dx.doi.org/10.1002/jsfa.8314 \|3 Volltext
856	4	2	\|u http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract
856	4	2	\|u https://search.proquest.com/docview/1937589919
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_4012
936	b	k	\|a 58.34 \|q AVZ
936	b	k	\|a 48.00 \|q AVZ
951			\|a AR
952			\|d 97 \|j 2017 \|e 13 \|h 4494-4500

Indexfelder

author_variant	t m m e tmm tmme
matchkey_str	article:00225142:2017----::itrepsrtarlmdfocftraodijdashosn
hierarchy_sort_str	2017
bklnumber	58.34 48.00
publishDate	2017
allfields	10.1002/jsfa.8314 doi PQ20171125 (DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl El Tawila, Mahmoud M verfasserin aut Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry Nutzungsrecht: © 2017 Society of Chemical Industry HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants Al‐Ansari, Ahmed M oth Alrasheedi, Amani A oth Neamatallah, Abdulateef A oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 13, Seite 4494-4500 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:13 pages:4494-4500 http://dx.doi.org/10.1002/jsfa.8314 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 13 4494-4500
spelling	10.1002/jsfa.8314 doi PQ20171125 (DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl El Tawila, Mahmoud M verfasserin aut Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry Nutzungsrecht: © 2017 Society of Chemical Industry HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants Al‐Ansari, Ahmed M oth Alrasheedi, Amani A oth Neamatallah, Abdulateef A oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 13, Seite 4494-4500 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:13 pages:4494-4500 http://dx.doi.org/10.1002/jsfa.8314 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 13 4494-4500
allfields_unstemmed	10.1002/jsfa.8314 doi PQ20171125 (DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl El Tawila, Mahmoud M verfasserin aut Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry Nutzungsrecht: © 2017 Society of Chemical Industry HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants Al‐Ansari, Ahmed M oth Alrasheedi, Amani A oth Neamatallah, Abdulateef A oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 13, Seite 4494-4500 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:13 pages:4494-4500 http://dx.doi.org/10.1002/jsfa.8314 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 13 4494-4500
allfieldsGer	10.1002/jsfa.8314 doi PQ20171125 (DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl El Tawila, Mahmoud M verfasserin aut Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry Nutzungsrecht: © 2017 Society of Chemical Industry HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants Al‐Ansari, Ahmed M oth Alrasheedi, Amani A oth Neamatallah, Abdulateef A oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 13, Seite 4494-4500 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:13 pages:4494-4500 http://dx.doi.org/10.1002/jsfa.8314 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 13 4494-4500
allfieldsSound	10.1002/jsfa.8314 doi PQ20171125 (DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed DE-627 ger DE-627 rakwb eng 630 640 DE-600 58.34 bkl 48.00 bkl El Tawila, Mahmoud M verfasserin aut Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry Nutzungsrecht: © 2017 Society of Chemical Industry HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants Al‐Ansari, Ahmed M oth Alrasheedi, Amani A oth Neamatallah, Abdulateef A oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 97(2017), 13, Seite 4494-4500 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:97 year:2017 number:13 pages:4494-4500 http://dx.doi.org/10.1002/jsfa.8314 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012 58.34 AVZ 48.00 AVZ AR 97 2017 13 4494-4500
language	English
source	Enthalten in Journal of the science of food and agriculture 97(2017), 13, Seite 4494-4500 volume:97 year:2017 number:13 pages:4494-4500
sourceStr	Enthalten in Journal of the science of food and agriculture 97(2017), 13, Seite 4494-4500 volume:97 year:2017 number:13 pages:4494-4500
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of the science of food and agriculture
authorswithroles_txt_mv	El Tawila, Mahmoud M @@aut@@ Al‐Ansari, Ahmed M @@oth@@ Alrasheedi, Amani A @@oth@@ Neamatallah, Abdulateef A @@oth@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	129386669
dewey-sort	3630
id	OLC1997242443
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1997242443</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230516133727.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">171125s2017 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/jsfa.8314</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20171125</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1997242443</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1997242443</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">48.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">El Tawila, Mahmoud M</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: © 2017 Society of Chemical Industry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">HPLC</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">school cafeterias</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dietary exposure</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">acrylamide</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Secondary school students</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Genotoxicity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dairy products</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chocolate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carcinogens</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cheese</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Confidence limits</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Students</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food contamination</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Schools</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Acrylamide</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Body weight</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Heating</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Exposure</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk factors</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carbohydrates</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Diet</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Contaminants</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Al‐Ansari, Ahmed M</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Alrasheedi, Amani A</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Neamatallah, Abdulateef A</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the science of food and agriculture</subfield><subfield code="d">Chichester : Wiley, 1950</subfield><subfield code="g">97(2017), 13, Seite 4494-4500</subfield><subfield code="w">(DE-627)129386669</subfield><subfield code="w">(DE-600)184116-6</subfield><subfield code="w">(DE-576)014773287</subfield><subfield code="x">0022-5142</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:97</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:13</subfield><subfield code="g">pages:4494-4500</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/jsfa.8314</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://search.proquest.com/docview/1937589919</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">48.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">97</subfield><subfield code="j">2017</subfield><subfield code="e">13</subfield><subfield code="h">4494-4500</subfield></datafield></record></collection>
author	El Tawila, Mahmoud M
spellingShingle	El Tawila, Mahmoud M ddc 630 bkl 58.34 bkl 48.00 misc HPLC misc school cafeterias misc dietary exposure misc risk assessment misc acrylamide misc Risk assessment misc Food misc Secondary school students misc Genotoxicity misc Dairy products misc Chocolate misc Carcinogens misc Cheese misc Confidence limits misc Students misc Food contamination misc Cookies misc Foods misc Schools misc Acrylamide misc Body weight misc Heating misc Exposure misc Risk factors misc Cooking misc Pies misc Carbohydrates misc Diet misc Contaminants Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
authorStr	El Tawila, Mahmoud M
ppnlink_with_tag_str_mv	@@773@@(DE-627)129386669
format	Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0022-5142
topic_title	630 640 DE-600 58.34 bkl 48.00 bkl Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment HPLC school cafeterias dietary exposure risk assessment acrylamide Risk assessment Food Secondary school students Genotoxicity Dairy products Chocolate Carcinogens Cheese Confidence limits Students Food contamination Cookies Foods Schools Acrylamide Body weight Heating Exposure Risk factors Cooking Pies Carbohydrates Diet Contaminants
topic	ddc 630 bkl 58.34 bkl 48.00 misc HPLC misc school cafeterias misc dietary exposure misc risk assessment misc acrylamide misc Risk assessment misc Food misc Secondary school students misc Genotoxicity misc Dairy products misc Chocolate misc Carcinogens misc Cheese misc Confidence limits misc Students misc Food contamination misc Cookies misc Foods misc Schools misc Acrylamide misc Body weight misc Heating misc Exposure misc Risk factors misc Cooking misc Pies misc Carbohydrates misc Diet misc Contaminants
topic_unstemmed	ddc 630 bkl 58.34 bkl 48.00 misc HPLC misc school cafeterias misc dietary exposure misc risk assessment misc acrylamide misc Risk assessment misc Food misc Secondary school students misc Genotoxicity misc Dairy products misc Chocolate misc Carcinogens misc Cheese misc Confidence limits misc Students misc Food contamination misc Cookies misc Foods misc Schools misc Acrylamide misc Body weight misc Heating misc Exposure misc Risk factors misc Cooking misc Pies misc Carbohydrates misc Diet misc Contaminants
topic_browse	ddc 630 bkl 58.34 bkl 48.00 misc HPLC misc school cafeterias misc dietary exposure misc risk assessment misc acrylamide misc Risk assessment misc Food misc Secondary school students misc Genotoxicity misc Dairy products misc Chocolate misc Carcinogens misc Cheese misc Confidence limits misc Students misc Food contamination misc Cookies misc Foods misc Schools misc Acrylamide misc Body weight misc Heating misc Exposure misc Risk factors misc Cooking misc Pies misc Carbohydrates misc Diet misc Contaminants
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	a m a am ama a a a aa aaa a a n aa aan
hierarchy_parent_title	Journal of the science of food and agriculture
hierarchy_parent_id	129386669
dewey-tens	630 - Agriculture 640 - Home & family management
hierarchy_top_title	Journal of the science of food and agriculture
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129386669 (DE-600)184116-6 (DE-576)014773287
title	Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
ctrlnum	(DE-627)OLC1997242443 (DE-599)GBVOLC1997242443 (PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53 (KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed
title_full	Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
author_sort	El Tawila, Mahmoud M
journal	Journal of the science of food and agriculture
journalStr	Journal of the science of food and agriculture
lang_code	eng
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2017
contenttype_str_mv	txt
container_start_page	4494
author_browse	El Tawila, Mahmoud M
container_volume	97
class	630 640 DE-600 58.34 bkl 48.00 bkl
format_se	Aufsätze
author-letter	El Tawila, Mahmoud M
doi_str_mv	10.1002/jsfa.8314
dewey-full	630 640
title_sort	dietary exposure to acrylamide from cafeteria foods in jeddah schools and associated risk assessment
title_auth	Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
abstract	BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry
abstractGer	BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry
abstract_unstemmed	BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4012
container_issue	13
title_short	Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
url	http://dx.doi.org/10.1002/jsfa.8314 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract https://search.proquest.com/docview/1937589919
remote_bool	false
author2	Al‐Ansari, Ahmed M Alrasheedi, Amani A Neamatallah, Abdulateef A
author2Str	Al‐Ansari, Ahmed M Alrasheedi, Amani A Neamatallah, Abdulateef A
ppnlink	129386669
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth oth oth
doi_str	10.1002/jsfa.8314
up_date	2024-07-04T02:29:47.378Z
_version_	1803613831044268032
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1997242443</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230516133727.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">171125s2017 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/jsfa.8314</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20171125</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1997242443</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1997242443</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)p974-84eead4788724ff1c29bb8a7beca586c32310a23a9062a83b7da3d1c836ef6e53</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0050515320170000097001304494dietaryexposuretoacrylamidefromcafeteriafoodsinjed</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">48.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">El Tawila, Mahmoud M</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1), followed by custard pies (435 µg kg-1) and cheese pies (432 µg kg-1). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: © 2017 Society of Chemical Industry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">HPLC</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">school cafeterias</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dietary exposure</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">acrylamide</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Secondary school students</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Genotoxicity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dairy products</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chocolate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carcinogens</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cheese</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Confidence limits</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Students</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food contamination</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Schools</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Acrylamide</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Body weight</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Heating</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Exposure</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk factors</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carbohydrates</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Diet</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Contaminants</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Al‐Ansari, Ahmed M</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Alrasheedi, Amani A</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Neamatallah, Abdulateef A</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the science of food and agriculture</subfield><subfield code="d">Chichester : Wiley, 1950</subfield><subfield code="g">97(2017), 13, Seite 4494-4500</subfield><subfield code="w">(DE-627)129386669</subfield><subfield code="w">(DE-600)184116-6</subfield><subfield code="w">(DE-576)014773287</subfield><subfield code="x">0022-5142</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:97</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:13</subfield><subfield code="g">pages:4494-4500</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/jsfa.8314</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8314/abstract</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://search.proquest.com/docview/1937589919</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">48.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">97</subfield><subfield code="j">2017</subfield><subfield code="e">13</subfield><subfield code="h">4494-4500</subfield></datafield></record></collection>
score	7.402337

Nicht das Richtige dabei?

Schreiben Sie uns!

Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?