Health risk assessment due to exposure to acrylamide through consumption of potato chips in Kinondoni municipality Dar es salaam, Tanzania
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Date
2018
Authors
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Journal ISSN
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Publisher
Sokoine University of Agriculture
Abstract
A cross-sectional study was carried out in Kinondoni Municipality from November 2015
to February 2016 to assess health risks associated with exposure to acrylamide through
consumption of ready-to-eat potato chips. A total of 600 respondents were randomly
selected and interviewed on consumption of ready-to-eat potato chips using semi
structured questionnaire. In addition, 100 ready-to-eat potato chips samples were collected
to determine the presence and concentration of acrylamide. Monte Carlo Simulation was
used to estimate exposure to acrylamide. Margin of Exposure (MOE) approach was used
to characterize the risk based on the No Observed Adverse Effect Level (NOAEL) of 200
pg/kg.bw/day and benchmark dose lower confidence limit for a 10% extra risk of tumours
(BMDLio) of 180 pg/kg.bw/day for Harderian glands in mice . The levels of acrylamide in
ready-to-eat potato chips ranged from 103 pg/kg to 1056 pg/kg with the average value of
326.92 ± 173.43 pg/kg. Per capita consumption of ready-to-eat potato chips given as
mean and the 95th percentile were 170.98g/day/person and 306 g/person/day, respectively.
The estimated dietary intakes of acrylamide for mean and 95lh percentile were 0.79pg/kg
bw/day and 1.56 pg/kg bw/day, respectively. MOEs calculated using both NOAEL and
BMDLio were 253 and 228 for mean exposure and 128 and 115 for 95,h percentile
exposures, respectively. These MOEs indicates a human health concern on acrylamide for
Kinondoni population aged between 15-70 years. Chips vendors should be educated on
measure to be taken in order to reduce acrylamide formation in ready-to-eat potato chips
during processing. Also, efforts should be directed towards conducting a total diet study so
as to establish the most accurate data on acrylamide exposure to the consumers.
Description
Dissertation
Keywords
Acrylamide-potato chips, Acrylamide formation, Food