Trends in acrylamide content in selected potato/sweet potato products on the Canadian market.

Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008.

Occurrence of glycidyl esters in infant formula products on the Canadian market between 2015 and 2019.

Glycidyl fatty acid esters (GEs) are processing contaminants formed during refining steps of vegetable oils. 'In vivo' hydrolysis of GEs releases potentially carcinogenic and genotoxic glycidol (2,3-epoxy-1-propanol). Occurrence of GEs in vegetable oils used for infant formula manufacturing may pose a potential health concern for formula-fed infants.

Occurrence of 2- and 3-monochloropropanediol esters (MCPDE) in infant formula products on the Canadian market between 2015 and 2019.

2- and 3-monochloropropanediol esters (MCPDEs) are most commonly formed as process-induced contaminants during the refinement of vegetable oils used for food production. 'In vivo' hydrolysis of 3-MCPDEs releases the potential carcinogen 3-monochloropropanediol (3-MCPD). Levels of MCPDEs in infant formula are of particular concern, as refined oils are commonly used as main fat ingredients.

An investigation of presence of 2- and 3-monochloropropanediol fatty acid esters in Canadian human milk samples.

Occurrence of 2- and 3-monochloropropanediol fatty acid esters (MCPDEs) in 199 human milk samples collected from Canadian women was examined in this study. MCPDEs were determined via indirect analytical approach by using acidic hydrolysis/transesterification and derivatization with cyclohexanone using a fluorinated sulfonic acid resin as a catalyst followed by GC-MS analysis. Analyses were done by a stable isotope dilution assay (SIDA) using 3-monochloropropanediol-d dipalmitate and 2-monochloropropanediol-d distearate as internal standards.

2- and 3-Monochloropropanediols in paper products and their transfer to foods.

The occurrence of 2- and 3-monochloropropanediol (MCPDs) in selected paper products sold on the Canadian market and the transfer of 3-MCPD from those products to beverages was probed. Products included coffee filters, tea bags, disposable paper hot beverage cups and milk packaged in paperboard containers. The occurrence MCPDs in coffee and tea filters on the German market was investigated as well.

Cohort profile: the maternal-infant research on environmental chemicals research platform.

Background: The Maternal-Infant Research on Environmental Chemicals (MIREC) Study was established to obtain Canadian biomonitoring data for pregnant women and their infants, and to examine potential adverse health effects of prenatal exposure to priority environmental chemicals on pregnancy and infant health.

Methods: Women were recruited during the first trimester from 10 sites across Canada and were followed through delivery. Questionnaires were administered during pregnancy and post-delivery to collect information on demographics, occupation, life style, medical history, environmental exposures and diet.

Dietary exposure to acrylamide in adolescents from a Canadian urban center.

The distribution of acrylamide in food items frequently consumed by Canadian adolescents was determined along with estimates of their contribution to the overall dietary intake of acrylamide. A total of 196 non-smoking adolescents (10-17 years old) were recruited in Montreal Island population, Canada. Participants were invited to fill out a 2-day food diary and a food frequency questionnaire over the last month.

Challenges and trends in the determination of selected chemical contaminants and allergens in food.

This article covers challenges and trends in the determination of some major food chemical contaminants and allergens, which-among others-are being monitored by Health Canada's Food Directorate and for which background levels in food and human exposure are being analyzed and calculated. Eleven different contaminants/contaminant groups and allergens have been selected for detailed discussion in this paper. They occur in foods as a result of: use as a food additive or ingredient; processing-induced reactions; food packaging migration; deliberate adulteration; and/or presence as a chemical contaminant or natural toxin in the environment.

Determination of iodoacetic acid using liquid chromatography/electrospray tandem mass spectrometry.

A rapid analytical method based on liquid chromatography/tandem mass spectrometry (LC/MS/MS) using electrospray ionization in negative ion detection mode was developed for the analysis of underivatized iodoacetic acid in water. The method was applied to model reaction mixtures in the study of the formation of iodoacetic acid after chlorinated tap water was boiled in the presence of potassium iodide or iodized table salt. Samples can be directly analyzed by the LC/MS/MS system without extraction or chemical derivatization.

Determination of benzene in soft drinks and other beverages by isotope dilution headspace gas chromatography/mass spectrometry.

An automated, simple, and reproducible method was developed for the determination of benzene in soft drinks, based on isotope dilution headspace gas chromatography/mass spectrometry in the selected-ion monitoring mode. The method was used to assess benzene levels in samples of 124 soft drinks and beverages. Benzene was not detected in 60% of the 124 products.

Determination of acrylamide in various food matrices: evaluation of LC and GC mass spectrometric methods.

Recent concerns surrounding the presence of acrylamide in many types of thermally processed food have brought about the need for the development of analytical methods suitable for determination of acrylamide in diverse matrices with the goals of improving overall confidence in analytical results and better understanding of method capabilities. Consequently, the results are presented of acrylamide testing in commercially available food products--potato fries, potato chips, crispbread, instant coffee, coffee beans, cocoa, chocolate and peanut butter, obtained by using the same sample extract. The results obtained by using LC-MS/MS, GC/MS (El), GC/HRMS (El)--with or without derivatization--and the use of different analytical columns, are discussed and compared with respect to matrix borne interferences, detection limits and method complexities.

Furan precursors in food: a model study and development of a simple headspace method for determination of furan.

Furan was previously detected in foods that had undergone thermal treatment. Because furan is now classified as a possible human carcinogen, a model system was developed to investigate the origins of furan. Also, a simple, rapid isotope dilution (d4-furan) headspace method was developed to measure furan.

Semicarbazide formation in azodicarbonamide-treated flour: a model study.

Semicarbazide was previously found in foods that were in contact with rubber gaskets foamed at high temperatures with a blowing agent azodicarbonamide. Because azodicarbonamide is an approved flour additive in certain countries, we set out to ascertain if semicarbazide is formed during the baking process from flours containing that additive. The levels of semicarbazide in baking flour treated with azodicarbonamide and bread baked from such flours were determined by isotope dilution (13C15N2-semicarbazide) liquid chromatography electrospray tandem mass spectrometry (LC-MS/MS).

Acrylamide in French fries: influence of free amino acids and sugars.

The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer.

Acrylamide in foods: occurrence, sources, and modeling.

Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals, and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges.