Acrylamide and 5-hydroxymethylfurfural in breadsticks in Aydin, Türkiye

This study aimed to assess the exposure of the Turkish population to acrylamide and 5-hydroxymethylfurfural (HMF) in breadsticks from local patisseries. Acrylamide and HMF, formed during high-temperature cooking of carbohydrate-rich foods, pose potential health risks. Thirty breadstick samples (plain, whole-grain, and mixed-grain) from Aydın, Türkiye, were analysed for acrylamide and HMF content using GC-MS and HPLC-DAD, respectively. In addition moisture, ash, and colour (L*, a*, and b*) values were determined. Acrylamide levels ranged from 7.98 ± 1.00 µg/kg to 541 ± 12.3 µg/kg, while HMF levels ranged from 6.61 ± 0.25 mg/kg to 28.4 ± 0.83 mg/kg. Mixed-grain breadsticks were more susceptible to acrylamide formation, whereas plain varieties posed a lower risk. HMF was positively correlated with ash content and colour a* value, but no correlation was found for acrylamide. Estimated dietary exposure was 0.18 µg/kg/day for acrylamide and 0.02 mg/kg/day for HMF. These results underscore the need for developing healthier plant-based food products and improving public health initiatives.