Assessment of acrylamide in potato fries, chicken, and bread products in major cities of Pakistan during 2024 and estimation of dietary intake
Main Article Content
Keywords
Acrylamide, Potato, Chicken, Bread products, Dietary intake evaluation, Cancer risk assessment
Abstract
Acrylamide is a toxin produced when food is heated at or above 120°C. It is a byproduct of heat processing. Acrylamide is produced in foods rich in carbohydrates and starch during roasting, baking, and frying. It is a carcinogen and also has other health hazards for human beings. Therefore, to check the presence and amount of acrylamide in food, multiple samples of chicken, bread, and potato products were collected from different cities in Pakistan and analyzed by using HPLC. We found acrylamide in almost all samples analyzed. The average amounts 129.07 µg/kg in chicken, 478.85 µg/kg in potatoes, and 112.6 µg/kg in bread samples, with relative standard deviations (RSDs) of less than 7%. The results showed that acrylamide levels differ significantly across food types and sampling areas. The acrylamide exposure rate (µg/kg body weight (BW)) for various age groups was also studied. Although the results suggest that these items may add to total acrylamide intake, it is important to use existing risk assessment frameworks and total dietary exposure when interpreting the observed amounts. Further thorough nutritional and toxicological evaluations are required to more precisely identify the associated health concerns for the Pakistani population, even though the presence of acrylamide merits consideration due to its possible health implications.
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