Acrylamide in chips and crisps from local SME and its potential health risk / Zainorina Zainal

Introduction: Acrylamide has been classified as group 2A, but there is limited evidence of carcinogenicity in humans and sufficient evidence of carcinogenicity in experimental animals (andErkan Kalipci, 2009). The potential routes of exposure are ingestion, inhalation and dermal contact (cited in Manson et al. 2005). Acrylamide was forming in food as a result of heat-induced reaction between two naturally occurring ingredients which is amino acids asparagine and reducing sugars. To simplify, acrylamide is a result from the cooking or thermal processing of foods (Robin, 2007). Objective: To assess the level of acrylamide in the local chips and crisps from SMEs product and its potential health effects on humans. Methodology: The study design of this study is cross-sectional study which is to measure level of acrylamide in chips and crisps from local SME product. Thirty two samples (n=32), from four categories were obtained. The samples then were grind and extracted by using Soxhlet. All the samples were analyzed by using High Performance Liquid Chromatography (HPLC). Then, lifetime average daily intake was calculated and risk of dietary exposure to acrylamide was quantified. Result: Chips and crisps in potato category show the highest level of acrylamide while the lowest level of acrylamide was performed by flour category. From a Kruskal-WallisTest revealed a statistically no significant different in optimism levels across four different types of chips and crisps (potato: n=9, mean ± SD = 76. 73 ±
107.94), (banana: n=7, mean± SD= 44.53 ± 40.57), (flour: n=8, mean± SD= 0.00 ± 0.00), (others: n=8, mean ± SD = 14.49 ± 30:95) and p-value is 0.079. If risk is more than 0.01, when consumed every day, chronic effect anticipated. Conclusion: Acrylamide was found high in potato chips due to Millard reaction involved. Acrylamide was present in potato and banana chips with a significant amount. Thus, risk to develop cancer was associated with dietary intake of acrylamide contaminated food. High temperature and long period of cooking are a part of critical control points for acrylamide formation. To ensure food safety among public, further HACCP analysis of acrylamide formation in food should be done.