Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Başaran B., Faiz Ö.

IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH, vol.21, no.1, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.5812/ijpr.123948
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, EMBASE, International Pharmaceutical Abstracts, Veterinary Science Database
  • Keywords: Acrylamide, Bakery Products, Meat Products, Desserts, Adana Kebap, Baklava, Dietary Exposure, COOKING CONDITIONS, LC-MS/MS, EXPOSURE, POPULATION, PRODUCTS, BREAD, CANCER, SPE, MS
  • Recep Tayyip Erdoğan University Affiliated: Yes


In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently con-sumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7-299 fig/kg in meat products, 11.8 -69.3 fig/kg in bread, 11.8-179 fig/kg in bagels, 11.7 -85.0 fig/kg in baked desserts, and 32.3 -527 fig/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 fig/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 fig/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.