American Journal of Agricultural and Biological Sciences

Estimated Acrylamide Intake from Coffee Consumption in Latin America

Ana Carolina Vieira Porto, Otniel Freitas-Silva, Jeane Santos da Rosa and Leda Maria Fortes Gottschalk

DOI : 10.3844/ajabssp.2015.91.98

American Journal of Agricultural and Biological Sciences

Volume 10, Issue 2

Pages 91-98

Abstract

The presence of acrylamide in foods such as coffee can pose risks to human health. Coffee consumption and production in Latin America have increased in recent years. According to the FAO, world coffee consumption is divided into five groups of countries according to average yearly per capita consumption: (i) between 8.0 kg and 12 kg; (ii) between 4.1 kg and 8.0 kg; (iii) between 2.4 kg and 4.5 kg; (iv) between 0.8 kg and 2.4 kg; and (v) less than 0.8 kg. In this work, the countries of Latin America are divided into three groups according to annual per capita coffee consumption: group 1: between 4.1 kg and 8.0 kg (Brazil, Argentina, Colombia and Costa Rica); group 2: between 2.4 kg and 4.5 kg (Guyana, French Guyana, Honduras, Suriname, Uruguay and Venezuela); and group 3: between 0.8 kg and 2.4 kg (Bolivia, Chile, Cuba, El Salvador, Ecuador, Guatemala, Haiti, Jamaica, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico and Dominican Republic). There are great differences in the consumption of acrylamide-forming foods among populations from different countries. The literature shows a range from 0.5 to 4.21 µg of acrylamide per 300 mL of coffee and the World Health Organization recommends a maximum daily limit for acrylamide intake of 1 µg/kg bw. Thus, coffee is a beverage that contributes greatly to acrylamide intake in almost all population groups. From the calculated data on acrylamide intake in Latin America, it was possible to estimate the daily intake in the region’s countries. According to the maximum limit set by the WHO of 1 µg acrylamide per day per bw, for people in the countries of group 1, coffee makes a large contribution to the intake of acrylamide. Thus, there should be focus on reducing the levels of acrylamide in foods, since they are the predominant sources of this substance for some populations.

Copyright

© 2015 Ana Carolina Vieira Porto, Otniel Freitas-Silva, Jeane Santos da Rosa and Leda Maria Fortes Gottschalk. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.