Health risk assessment due to exposure to acrylamide through consumption of potato chips in Kinondoni municipality Dar es salaam, Tanzania
| dc.contributor.author | Mwingira, John | |
| dc.date.accessioned | 2025-09-24T09:16:34Z | |
| dc.date.available | 2025-09-24T09:16:34Z | |
| dc.date.issued | 2018 | |
| dc.description | Dissertation | |
| dc.description.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. | |
| dc.description.sponsorship | Tanzania Food and Drugs Authority (TFDA) | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/7027 | |
| dc.language.iso | en | |
| dc.publisher | Sokoine University of Agriculture | |
| dc.subject | Acrylamide-potato chips | |
| dc.subject | Acrylamide formation | |
| dc.subject | Food | |
| dc.title | Health risk assessment due to exposure to acrylamide through consumption of potato chips in Kinondoni municipality Dar es salaam, Tanzania | |
| dc.type | Thesis |