The Level, Human Exposure, and Health Risk Assessment of Acrylamide in Chips and Breakfast Cereals: A Study From Turkiye Publisher



Basaran B¹ ; Sadighara P² Show Affiliations
Source: Journal of Food Composition and Analysis Published:2024

Abstract

The aim of this study is to determine the acrylamide levels of corn chips, potato chips and breakfast cereals and to evaluate the acrylamide exposure level resulting from the consumption of these foods in terms of health risks. Firstly, the acrylamide levels of corn chips (n=19), potato chips (n=11), and breakfast cereals (n=20) were determined by liquid chromatography-tandem mass spectrometry. Then, the dietary acrylamide exposure resulting from chips and breakfast cereals consumption was calculated. Finally, dietary acrylamide exposure, target hazard quotient, the lifetime carcinogenic risk, and the margin of exposure approach values were calculated. The mean acrylamide levels of corn chips, potato chips, and breakfast cereals were 317±12, 3578±546, and 138±14 µg/kg, respectively. The mean acrylamide level of all chips was 1513±1876 µg/kg. The mean daily acrylamide exposure from the consumption of corn chips, potato chips, and breakfast cereals was calculated as 0.11±0.10, 1.28±0.58, and 0.08±0.06 µg/kg bw/day, respectively. The target hazard quotient values of acrylamide exposure from the consumption of corn chips, potato chips (except ketchup-flavored potato chips), and breakfast cereals are less than 1. However, the level of acrylamide exposure from the consumption of a total of 13 food samples−2 from corn chips, 10 from potato chips, and 1 from breakfast cereals−reaches alarming levels in terms of carcinogenic health risks. It is required that consumers reduce the frequency and amount of consumption of chips and breakfast cereals, especially potato chips. The results can serve as a guide for reducing exposure to acrylamide through chips and breakfast cereals consumption. © 2024 Elsevier Inc.