Volume 18, Issue 4 (3-2026)
ijhe 2026, 18(4): 731-744 |
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Shariatifar N, Arabameri M, Asghari H, Bahramzad H, Moazzen M, Rouzbahani M et al . Measurement of acrylamide in traditional breads sold in Tehran: a health risk assessment study. ijhe 2026; 18 (4) :731-744
URL: http://ijhe.tums.ac.ir/article-1-7103-en.html
URL: http://ijhe.tums.ac.ir/article-1-7103-en.html
Nabi Shariatifar1 
, Majid Arabameri2 , Hanie Asghari3 , Hossen Bahramzad3 , Mojtaba Moazzen4 , Mohammad Rouzbahani5 , Gholamali Sharifiarab *6
, Majid Arabameri2 , Hanie Asghari3 , Hossen Bahramzad3 , Mojtaba Moazzen4 , Mohammad Rouzbahani5 , Gholamali Sharifiarab *6
1- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran AND Food and Drug Research Center, Food and Drug administration, Ministry of Health and Medical Education, Tehran, Iran
2- Food and Drug Research Center, Food and Drug administration, Ministry of Health and Medical Education, Tehran, Iran
3- Student Research Committee, Shahroud University of Medical Sciences, Shahroud, Iran
4- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6- Vice-Chancellery of Health, Shahroud University of Medical Sciences, Shahroud, Iran ,sharifi268@gmail.com
2- Food and Drug Research Center, Food and Drug administration, Ministry of Health and Medical Education, Tehran, Iran
3- Student Research Committee, Shahroud University of Medical Sciences, Shahroud, Iran
4- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6- Vice-Chancellery of Health, Shahroud University of Medical Sciences, Shahroud, Iran ,
Abstract: (45 Views)
Background and Objective: Bread is one of the most important foods in the world that may contain harmful compounds such as acrylamide (AA). The aim of the present study was to measure the levels of AA in three types of widely consumed Iranian bread (Sangak, Lavas, and Taftoon).
Materials and Methods: A total of 36 bread samples were randomly collected from 4 districts of Tehran. A derivatization method was used to prepare the samples, and gas chromatography-mass spectrometry (GC-MS) was used to measure the amount of (AA). Carcinogenic risk assessment for the different types of flatbreads was performed using Monte Carlo simulation technique.
Results: The average (µg/kg) AA (maximum-minimum) in all bread samples was 170.4±80.8 (62.4-301.4). Also, the average AA in Lavash, Taftoon and Sangak bread samples was 98.6±24.5, 142.6±52.1 and 270.0±21.14 µg/kg, respectively. The chronic daily intake (CDI) of AA (50th) from flatbread was at 4.78×10-4mg/kg/day for adults and 1.02×10-3 mg/kg/day for children. On the other hand, the non-cancer hazard index (THQ) (50th) values were 2.36×10-1 and 5.13×10-1, respectively. While the incremental lifetime cancer risk (ILCR) (50th) were 2.31×10-4 for adults and 5.10×10-4 for children.
Conclusion: The average AA in the samples was higher than the EU standard (50-80 µg/kg) level. Considering the average AA concentration values in bread types and the estimated ILCR values, there is a possibility of carcinogenic risk and further monitoring is needed at all stages of bread production.
Materials and Methods: A total of 36 bread samples were randomly collected from 4 districts of Tehran. A derivatization method was used to prepare the samples, and gas chromatography-mass spectrometry (GC-MS) was used to measure the amount of (AA). Carcinogenic risk assessment for the different types of flatbreads was performed using Monte Carlo simulation technique.
Results: The average (µg/kg) AA (maximum-minimum) in all bread samples was 170.4±80.8 (62.4-301.4). Also, the average AA in Lavash, Taftoon and Sangak bread samples was 98.6±24.5, 142.6±52.1 and 270.0±21.14 µg/kg, respectively. The chronic daily intake (CDI) of AA (50th) from flatbread was at 4.78×10-4mg/kg/day for adults and 1.02×10-3 mg/kg/day for children. On the other hand, the non-cancer hazard index (THQ) (50th) values were 2.36×10-1 and 5.13×10-1, respectively. While the incremental lifetime cancer risk (ILCR) (50th) were 2.31×10-4 for adults and 5.10×10-4 for children.
Conclusion: The average AA in the samples was higher than the EU standard (50-80 µg/kg) level. Considering the average AA concentration values in bread types and the estimated ILCR values, there is a possibility of carcinogenic risk and further monitoring is needed at all stages of bread production.
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