Acrylamide in potato chips in Iran, health risk assessment and mitigation

ABSTRACT

This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10⁻⁴, whereas for children all brands rated > 10⁻⁴. This shows that children’s exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.

KEYWORDS:

• Food control
• food hygiene
• acrylamide
• potato chips
• human health risk assessment
• Iran
• THQ
• ILCR

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The authors confirm that the data supporting the findings of this study are available within the article and its supplementary materials. All the findings from this study are presented in the file of this article http://doi.org/10.1080/19393210.2023.2283055

Additional information

Funding

Elite Researcher Grant Committee supported the research reported in this publication under award number [4000460] from the National Institute for Medical Research Development (NIMAD), Tehran, Iran.