Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Toxicology

Background:

• Acrylamide is a known carcinogen formed during high-temperature cooking.
• Biscuit consumption is high in Iran, particularly among children, posing a risk of acrylamide exposure.
• Assessing acrylamide levels in biscuits is crucial for public health.

Purpose of the Study:

• To quantify acrylamide content in various types of Iranian biscuits.
• To evaluate the associated human health risks (non-carcinogenic and carcinogenic) from biscuit consumption.

Main Methods:

• Magnetic solid-phase extraction (MSPE) using graphene-modified magnetite and sol-gel hybrid materials.
• Gas chromatography-mass spectrometry (GC/MS) for acrylamide detection and quantification.
• Monte Carlo simulation for Target Hazard Quotient (THQ) and Incremental Lifetime Cancer Risk (ILCR) assessment.

Main Results:

• Acrylamide levels varied, with cardamom essential oil biscuits showing the highest (9.01 mg/kg) and saffron biscuits the lowest (0.15 mg/kg).
• The mean acrylamide level (1.739 mg/kg) exceeded the EU standard (0.35 mg/kg).
• Biscuits with essential oils had higher contamination than those with natural additives.
• THQ and ILCR indicated significant non-carcinogenic and carcinogenic risks for children and adults.

Conclusions:

• Iranian biscuits can contain acrylamide levels exceeding safety standards.
• Consumption presents notable health risks, particularly for children.
• Further research and regulatory measures are needed to mitigate acrylamide exposure from food.