Food Safety and Quality Interplay of Acrylamide Sensitive Products

Acrylamide is a neurotoxic and carcinogenic compound that forms in starch-rich food as a product of the Maillard reaction and is mostly associated with fried, baked, roasted, and toasted foods derived from cereals and potatoes. By employing two surveys, this study aimed to (i) estimate acrylamide dietary exposure in the Serbian adult population, characterize the risk of neurotoxic and neoplastic effects associated with acrylamide exposure, and (ii) investigate consumers’ perceptions of quality and food safety regarding commercially manufactured food products susceptible to acrylamide formation. The Monte Carlo simulation showed that mean acrylamide exposure among adult females ranged from 0.287 to 0.345 μg/kg bw per day, depending on the food intake survey method, while for adult males, mean exposure estimates obtained using the two food intake survey methods were very similar, ranging from 0.272 to 0.273 μg/kg bw per day. Conversely, the MOE values for neurotoxicity exceeded the risk-indicating threshold even at higher exposure percentiles, indicating no risk. The MOE values for neoplastic effects indicate a concern for both population groups, as they were well below the risk-indicating threshold. The highest confidence in the quality, safety, and healthiness of products susceptible to acrylamide formation was for nuts and legumes as well as for ready-to-eat and homemade products.