Pilot Screening of Acrylamide Level in Some Egyptian Brands of Potato and Corn Products | ||||
| Journal of High Institute of Public Health | ||||
| Article 2, Volume 43, Issue 1, April 2013, Page 13-21 PDF (67.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jhiph.2013.19985 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Neveen Agamy* | ||||
| Department of Nutrition, Food Analysis Division, High Institute of Public Health, Alexandria University, Alexandria, Egypt | ||||
| Abstract | ||||
| Background: Acrylamide is a chemical compound produced in starchy foods that have been cooked at high temperatures. Acrylamide is proven to be carcinogenic in rodents and a probable human carcinogen, with increasing evidence of positive associations with human cancers. Acrylamide is formed in potato crisps, chips, bread and crisp bread. It was first discovered by scientists in Sweden in 2002. Objective: To determine the level of acrylamide in popular Egyptian brands of potato crisps and corn products produced by domestic food industrial factories. Methods: Seven brands of potato and eight brands of corn products were collected, crashed and after preparing the extracts of each sample, high performance liquid chromatography (HPLC) was used for measuring the amount of acrylamide. Results: The amounts of acrylamide ranged 247–1677μg/kg in potato brands and <35–419μg/kg in corn products. Conclusion: As acrylamide is a dangerous toxin for human health, its level in these products, that are used extensively by people especially children, should be strictly traced and reduced. | ||||
| Keywords | ||||
| acrylamide; potato; corn | ||||
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