Background: Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks.
Results: The highest mean AA level was measured in chocolate pies (439 µg kg-1 ), followed by custard pies (435 µg kg-1 ) and cheese pies (432 µg kg-1 ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1 ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1 ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages.
Conclusion: The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1 ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1 ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry.
Keywords: HPLC; acrylamide; dietary exposure; risk assessment; school cafeterias.
© 2017 Society of Chemical Industry.