Research Information System
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.37, no.12, pp.2051-2060, 2020 (SCI-Expanded)
Many researchers have pointed out that coffee contributes significantly to the dietary exposure among the many foods that contain acrylamide. Within the context of this study, the 24 h dietary recall method was employed to obtain the coffee consumption information of 263 individuals with different socio-demographic characteristics, followed by an estimation based on the deterministic model and an analysis of statistical data, in an attempt to estimate acrylamide exposure from coffee. The acrylamide intake of individuals who consume coffee was estimated to be 0.11 +/- 0.084 mu g/kg bw per day (95th percentile, 0.27 mu g/kg bw per day); the exposure of women was estimated to range on an average between 0.12 +/- 0.097 mu g/kg bw per day while the exposure of men was estimated to range between 0.10 +/- 0.065 mu g/kg bw per day. A statistically significant difference (p ) was detected in the estimated average values between the parameters of age group, education level and coffee types consumed. Dietary acrylamide exposure was not of concern with respect to neurotoxicity and carcinogenicity. This is the first study carried out to estimate acrylamide exposure of individuals in Turkey from coffee.