A study of acrylamide level in potato chips and its risk to human health / Hazirah Pengiran

Pengiran, Hazirah (2010) A study of acrylamide level in potato chips and its risk to human health / Hazirah Pengiran. [Student Project] (Unpublished)


Acrylamide has been classified as a carcinogenic substance class 2A by IARC. It was previously considered as a hazard substance in industrial setting to workers exposed. However, in April 2002, Swedish National Food Authority (SNFA) announced the discovery of high levels of acrylamide formation in a wide range of high temperature heat treated carbohydrate -based foods such as potato chips, french fries and various fried foods. Presence of acrylamide in food is a major concern to humans based on its ability to induce cancer. Objectives of this study were to measure level of acrylamide in potato chips, to compare level of acrylamide between three brands of potato chips and to identify association between acrylamide exposure in potato chips and cancer risk. Acrylamide in potato chips sample (n=30) were analyzed by GC-FID. A cross sectional study was done to compare difference of concentration between three brands. Modified Food Frequency Questionnaires were distributed to respondents participated (n=100) to assess dietary intake of potato chips. Acrylamide concentration obtained in potato chips sample ranged from 78.93 to142.301 mg/kg. No significance difference (p-value O. 05, p = 0.133) of acrylamide concentration in three brands of potato chips.Cancer risk is significantly associated with acrylamide exposure in potato chips (p-value <0.05, p = 0.001 ). Acrylamide was found high in potato chip due to Maillard reaction involved. Acrylamide concentration was same for three brands because same type of frying oil was used. Cancer risk value was high in participated respondents where cancer risk value is > 0.01. Acrylamide was present in potato chips with significant amount and risk to develop cancer was associated with dietary acrylamide exposure. Critical control points of acrylamide formation were high temperature and shot cooking time. Further HACCP analysis of acrylamide formation in food should be done to ensure food safety among public.


Item Type: Student Project
Email / ID Num.
Pengiran, Hazirah
Email / ID Num.
Thesis advisor
Ahmad, Hashim
Thesis advisor
Hussain, Hazilia
Subjects: H Social Sciences > HD Industries. Land use. Labor > Risk management. Risk in industry. Operational risk
R Medicine > RA Public aspects of medicine > Toxicology. Poisons
R Medicine > RA Public aspects of medicine > Public health. Hygiene. Preventive Medicine > Food and food supply in relation to public health
T Technology > TX Home economics > Cooking
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Health Sciences
Programme: Bachelor in Environmental Health and Safety
Keywords: Acrylamide, Potato chips, GC-FID analysis, Food Frequency Questionnaire, Risk assessment.
Date: May 2010
URI: https://ir.uitm.edu.my/id/eprint/54203
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