Saeed Hoseini Majd, Seyed-Ahmad Shahidi, Nabi Shariatifar, Mohammad Ahmadi, Mahdi Sharifi Soltani,
Volume 17, Issue 3 (12-2024)
Abstract
Background and Objective: Healthy food consists of beneficial components for health consumer and is free of harmful substances. Acrylamide (2-propenamide), a known carcinogen, is one such harmful substance. Foods like wafers and crackers can become contaminated with acrylamide during the cooking process. The aim of the present study was to measure acrylamide formation in crackers and wafers.
Materials and Methods: In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device.
Results: According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg).
Conclusion: Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area.
Nabi Shariatifar, Majid Arabameri, Hanie Asghari, Hossen Bahramzad, Mojtaba Moazzen, Mohammad Rouzbahani, Gholamali Sharifiarab,
Volume 18, Issue 4 (3-2026)
Abstract
Background and Objective: Bread is one of the most important foods in the world that may contain harmful compounds such as acrylamide (AA). The aim of the present study was to measure the levels of AA in three types of widely consumed Iranian bread (Sangak, Lavas, and Taftoon).
Materials and Methods: A total of 36 bread samples were randomly collected from 4 districts of Tehran. A derivatization method was used to prepare the samples, and gas chromatography-mass spectrometry (GC-MS) was used to measure the amount of (AA). Carcinogenic risk assessment for the different types of flatbreads was performed using Monte Carlo simulation technique.
Results: The average (µg/kg) AA (maximum-minimum) in all bread samples was 170.4±80.8 (62.4-301.4). Also, the average AA in Lavash, Taftoon and Sangak bread samples was 98.6±24.5, 142.6±52.1 and 270.0±21.14 µg/kg, respectively. The chronic daily intake (CDI) of AA (50th) from flatbread was at 4.78×10-4mg/kg/day for adults and 1.02×10-3 mg/kg/day for children. On the other hand, the non-cancer hazard index (THQ) (50th) values were 2.36×10-1 and 5.13×10-1, respectively. While the incremental lifetime cancer risk (ILCR) (50th) were 2.31×10-4 for adults and 5.10×10-4 for children.
Conclusion: The average AA in the samples was higher than the EU standard (50-80 µg/kg) level. Considering the average AA concentration values in bread types and the estimated ILCR values, there is a possibility of carcinogenic risk and further monitoring is needed at all stages of bread production.
