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J Egypt Public Health Assoc. 2007;82(3-4):331-45.

Assessment of the mean daily dietary intake of acrylamide in alexandria.

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  • 1Regional Center for Food & Feed, Agricultural Research Center, Alexandria, Egypt.


Acrylamide is a toxic and potentially cancer causing chemical formed in thermally treated starchy foods. The objective of the present study is to estimate the mean daily dietary intake of acrylamide in Alexandria governorate. A total of 822 subjects (417 males and 405 females) were randomly selected, from different places such as clubs, schools, university, nursery schools, homes and companies, from different socio-demographic sectors of the Alexandria population. The age of the subjects ranged from less than four to more than fifty years old. Subjects were divided into seven age groups. A twenty four hours recall was used to record types and quantities of the food stuffs taken through three consecutive days including the week end. Samples of consumed starchy foods - presumed to contain high levels of acrylamide were collected and analyzed for acrylamide. Thirteen food items were analyzed for acrylamide. The highest acrylamide contents were recorded in chips potato and Fried potatoes (French fries) (1500 +/- 645 and 540 +/- 213 microg/kg respectively). Cakes were the lowest in mean acrylamide contents (12 +/- 12 microg/kg). The highest mean daily dietary intake of acrylamide (3.82 microg/kg body weight) was for the age group from 3 - < 6 years old subjects, while the lowest acrylamide intake (0.49 microg/kg body weight) was that of the age group above 50 years old. The overall estimated mean daily dietary intake of acrylamide was 1.75 microg/kg body weight. No significant differences between males and females were found among various studied age groups regarding the mean daily dietary intake of acrylamide. Chips potato represents the major source of dietary acrylamide (46%). The second most contributing agent in the mean daily dietary intake of acrylamide for studied Alexandria population was fried potato (19%). Bread contributes to 17 % of the mean daily dietary acrylamide intake. In conclusion, the fried and deep fried starchy foods consumed by the studied Alexandria population contain high levels of acrylamide. The majority of the estimated mean dietary daily intake of acrylamide is from fried potato products. Controlling the intake, especially in young children can thus reduce the high acrylamide intake.

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