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Acrylamide content of collected food products from Tehran’s market: a risk assessment study

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Abstract

Acrylamide concentration in food products collected from the Tehran market was investigated by the aid of a dispersive liquid-liquid microextraction (DLLME) system coupled with gas chromatography-mass spectrometry (GC-MS). Also, the dietary exposure distribution and related potential risk for acrylamide ingestion were estimated by the Monte Carlo simulation (MCS). The highest and lowest mean concentration of acrylamide was detected in coffee and roasted nuts samples as 549 and 133 μg/kg, respectively. The mean acrylamide dietary exposure values for children (3–10 years), adolescents (11–17 years), adults (18–60 years), and seniors (61–96 years) were estimated to be 1.81, 1.02, 0.61, and 0.53 μg/kg body weight (BW)/day, respectively. In all age groups, except children, the estimated exposure in men and boys was higher than that in women and girls. Bread, despite containing low acrylamide content groups (157 μg/kg while compared with other, except roasted nuts), showed with the highest contribution rate in all age groups due to its high consumption rate. The estimated incremental lifetime cancer risk (ILCR) for all age groups was noted as greater than 10−4 indicating serious risk to the population. Moreover, the margin of exposure (MOE) values based on carcinogenicity showed health concern to all age groups (< 10,000). Regarding the non-carcinogenic risk, the target hazard quotient (THQ) was lower than 1, and MOE based on neurotoxicity was higher than 125 (safety thresholds), which represented negligible and ignorable risk in all age groups except in a small group of children and adolescents.

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Acknowledgments

This research has been assisted by the Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, and Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We thankfully acknowledge their support.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Amene Nematollahi, Marzieh Kamankesh, Hedayat Hosseini & Abdorreza Mohammadi

  2. Faculty of Chemistry, University of Tehran, Tehran, Iran

    Jahanbakhsh Ghasemi

  3. Nutrition and Endocrine Research Center and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Firoozeh Hosseini-Esfahani

  4. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato, 80, Caixa Postal 6121, Campinas, São Paulo, 13083-862, Brazil

    Amin Mousavi Khaneghah

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  1. Amene Nematollahi
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  2. Marzieh Kamankesh
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  3. Hedayat Hosseini
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Nematollahi, A., Kamankesh, M., Hosseini, H. et al. Acrylamide content of collected food products from Tehran’s market: a risk assessment study. Environ Sci Pollut Res 27, 30558–30570 (2020). https://doi.org/10.1007/s11356-020-09323-w

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