# An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide

## TL;DR

This study explores Lebanese residents' knowledge, attitudes, and practices regarding acrylamide, a harmful compound formed during food heating, revealing low awareness and the need for public education and policy changes.

## Contribution

The study provides new insights into public awareness and attitudes toward acrylamide in Lebanon, highlighting the need for targeted interventions.

## Key findings

- Most participants had low knowledge about acrylamide and its health risks.
- Over 80% supported proper acrylamide labeling on food products.
- Higher education correlated with more positive food safety attitudes.

## Abstract

For years, heat treatment has been an essential method for ensuring mature food that meet the desired quality and safety characteristics. However, this process could lead to the formation of harmful compounds such as acrylamide. In this study we aimed to investigate the knowledge, attitudes and practices (KAPs) of the Lebanese population toward the potential risk associated with acrylamide.

An online survey (n = 598) was conducted among residents in Lebanon aged 18 years and above. The survey was divided into five sections including participants’ sociodemographic characteristics, knowledge, attitude and practice sections, and some questions related to consumer’s preferences.

The results showed that the majority of the participants had low food safety knowledge regarding acrylamide. Specifically, 82.9% of the consumers had no idea about the chemical, its formation, the foods with a high risk of acrylamide formation and the health risks associated with its exposure. Despite lack of knowledge, good domestic food practices (storage, pre-treatment) were noticed among participants. Moreover, the majority of consumers (> 80%) showed positive attitude towards proper acrylamide labeling. Participants with a bachelor’s degree appeared to have a more positive attitude toward food safety compared to those with no qualifications (p<0.001).

Despite the high consumption of acrylamide by the consumers in Lebanon through fried potatoes, bread, and coffee, the majority have no idea about acrylamide’s presence in food, its sources and its adverse health effects. Raising awareness among the public, involving policy makers in addressing the issue of clear labeling and encouraging the adoption of alternative practices to reduce acrylamide are all crucial to protect consumers’ health in Lebanon and promote healthier food consumption habits.