This study examines the acrylamide content in popcorn samples from the Spanish market, categorized by flavor and cooking method. The findings indicate that the microwave cooking method significantly increases acrylamide levels. A risk assessment for the Spanish population revealed a margin of exposure (MOE) below 10,000 in children for Harderian gland tumors under both realistic and pessimistic scenarios. The results highlight the need for stricter monitoring and regulation of acrylamide levels in commercial popcorn to minimize health risks. The study utilized liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) for analysis. DOI: https://doi.org/10.1016/j.fct.2024.115145

More info: https://juancastagnini.github.io/

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