Classical and New Approaches to Health Risk Assessment of Acrylamide Through the Consumption of Potato Chips

TL;DR

This study assesses the health risks of acrylamide in potato chips for different age groups using new and traditional methods.

Contribution

A new in-house method for acrylamide detection and updated risk assessment approaches were developed and applied.

Findings

Acrylamide contamination in potato chips increased from 13% to 31% between 2016–2017 and 2020–2021.

Children under 10 years old face higher carcinogenic risks due to acrylamide exposure.

New risk assessment approaches show HQs are six times higher in adults and five times higher in children.

Abstract

Potato chips (chips, UK crisps) are one of the popular snacks, particularly among children and teenagers. Chips are prone to acrylamide (AA) formation, as a suspected carcinogen. In the present study, an in‐house sample preparation procedure and liquid chromatography with tandem mass spectrometry (LC–MS/MS) method were developed and validated to monitor AA in 113 potato chip samples from Iranian brands during two periods: 2016–2017 and 2020–2021. AA risk assessment was performed by applying conventional and new approaches, using the calculations of Target Hazard Quotient (THQ), source related Hazard Quotient (HQs), Incremental Lifetime Cancer Risk (ILCR), and Margin of Exposure (MOE) for various age and gender groups. The prevalence of acrylamide contamination increased from 13% (25.1 ng/g) to 31% (31.9 ng/g) between the first and second periods. The noncarcinogenic risk index (THQ) increased in 2020–2021, approximately 20% higher than in 2016–2017, with children at higher risk. MOE values indicate that the neoplastic effects of AA in chips can be threatening in both genders, under 10 years old, as the MOE is below 10,000, and could fall into the category of the highest public health concern. New risk assessment approaches revealed that HQs were approximately six times higher in adults and five times higher in children, emphasizing the need for a comprehensive risk evaluation that considers multiple sources of AA exposure.

Developing an in‐house method for determining acrylamide in potato chips. Monitoring acrylamide in 113 potato chip samples in two periods. Assessing the health risk of acrylamide by applying conventional and new approaches. Elevated HQs are about six times greater than HQ in adults and about five times in children. Children under 10 years of age could be at elevated carcinogenic risk.

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