SciELO - Scientific Electronic Library Online

 
vol.21 número6Las variables meteorológicas no explican el gradiente norte-sur en la mortalidad por esclerosis múltiple en EspañaInnovación en políticas de salud: respondiendo a la salud de la sociedad índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Gaceta Sanitaria

versión impresa ISSN 0213-9111

Resumen

ZUBELDIA LAUZURICA, Lourdes  y  GOMAR FAYOS, Josefa. Acrylamide in potato crisps and snack foods produced in the autonomous Community of Valencia (Spain). Gac Sanit [online]. 2007, vol.21, n.6, pp.334-337. ISSN 0213-9111.

Objectives: To evaluate acrylamide content in potato crisps and snack foods produced in the Valencian Community and to compare the results with those published by the main food safety organizations. Methods: Twenty-four samples of potato crisps and 15 samples of snack foods were analyzed. The results were compared with those from the Food and Drug Administration and the European Food Safety Authority. Results: The mean (SD) acrylamide level in the Valencian Community was 916 (656) μg/kg in potato crisps and 262 (346) μg/kg in snack foods. Significant differences were found in the 3 populations compared. Acrylamide levels in potato crisps in the Valencian Community were the highest. Conclusions: There was wide variation in acrylamide content for the same type of product. Further investigation into methods of sampling and analysis and steps to reduce acrylamide levels are required.

Palabras clave : Acrylamide; Foods; Carcinogen; Food safety.

        · resumen en Español     · texto en Español

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons