Evaluación del riesgo toxicológico en la variación de la concentración de peróxidos en las diferentes variedades de papas fritas, expendidas en la ciudad de Cuenca

Abstract

Toxic peroxides are produced by oxidation of the primary lipids, lipids to be subjected to high temperature and longer cooking time, these toxic compounds absorb causing changes in the chemical composition and involved in the development of many diseases such as atherosclerosis, chronic inflammatory diseases and neurodegenerative diseases. The surveys showed that the population has a strong preference for this type of product because of its easy preparation and quick accessibility, although the preference of consumption is no more fries regarding sheathed sheathed. The concentration of peroxides in potatoes is not sheathed 68.2 mEq O2/kg and potatoes encased 47.6 mEq O2/kg, these levels were above the norm admitted with Codex Alimentarius (15 mEq O2 / Kg) As potatoes not sheathed the peroxide concentration in samples collected in the morning was higher than those collected later statistically there is no significant difference between these values, although there is an 14% increase in concentration due to frying in the same oil for an extended time. Two surveys reminder 24HR and FFQ consumption frequency was also applied, allowed to obtain quantitative and qualitative information of the estimated consumption of fries, related to the concentration of peroxides and the weight of each respondent a probabilistic analysis was performed. Getting the data distribution of the concentration of peroxides and consumption distribution data used for risk assessment was modeled using a Monte Carlo simulation of the first order. Thus concluding that there is no risk of exposure in the population by eating chips, because both the exposure dose of 50% to 95% of the population consumption of chips turned lower daily intake rate TDI. The hazard ratio of peroxides resulted lower than 1 which means that there is a threat to the health of the population.