Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-17 DOI:10.1016/j.fochx.2025.103039

Marta Mesías, Alicia García, Francisco J. Morales

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引用次数: 0

Abstract

This study assesses acrylamide levels in 60 ready-to-eat breakfast cereals marketed in Spain in 2025 and compares them with data from 2006 and 2018 to evaluate trends related to reformulation, processing type, and grain composition. Acrylamide concentrations ranged from <15 to 569 μg/kg, with the highest levels in puffed cereals and products made with wheat and spelt. Median concentrations have decreased notably since 2006, with 95 % of samples now complying with EU benchmark levels. Paired comparisons of cereals from the same brands (2018 vs . 2025) suggest a general reduction in acrylamide content, especially in store-brand products. Estimated dietary exposure was 0.007 μg/kg bw/day, posing no neurotoxic or carcinogenic risk for average consumers, although high consumers may exceed the safety threshold. The results highlight the impact of formulation and processing on acrylamide formation and underscore the importance of continued monitoring and targeted mitigation strategies in cereal manufacturing.

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二十年来对早餐谷物中丙烯酰胺的监测：市场重新配方和遵守欧盟法规的影响

本研究评估了2025年在西班牙销售的60种即食早餐谷物中的丙烯酰胺含量，并将其与2006年和2018年的数据进行了比较，以评估与重新配方、加工类型和谷物成分相关的趋势。丙烯酰胺的浓度范围为每公斤15至569微克，膨化谷物和小麦及斯佩尔特小麦制品中丙烯酰胺的含量最高。中位数浓度自2006年以来显著下降，95%的样本现在符合欧盟基准水平。同一品牌谷物的配对比较(2018年vs。2025)建议普遍减少丙烯酰胺的含量，特别是在商店品牌产品中。估计膳食暴露量为0.007 μg/kg体重/天，对普通消费者没有神经毒性或致癌风险，但高消费者可能超过安全阈值。研究结果强调了配方和加工对丙烯酰胺形成的影响，并强调了在谷物生产中持续监测和有针对性的缓解战略的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.