Advanced LC–MS/MS Detection of Acrylamide in Potato Chips Explores Potential Cancer Risks

A study conducted by a multinational research group developed and validated a method for detecting acrylamide (AA) residues in potato chips and to assess the associated health risks of AA consumption for the respective periods in the Iranian population in different demographic groups. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to measure the AA levels due to the technique’s sensitivity and accuracy. The team’s approach contributed to a clearer understanding of the risks linked to AA exposure and highlighted the role of methodological improvements in food safety research, particularly in evaluating potential health hazards from dietary intake. A paper based on their research was published in Food Science & Nutrition (1).

Approximately 750,000 tons of potatoes are produced in Iran each year, with almost 80% processed into products such as potato chips, which are consumed at an average daily consumption of 19.3 g per person per day or 7.05 kg per person annually (2). AA [CH2=CH (C=O) NH2] is a toxic compound that has been classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer (IARC) (3), AA also classified in the European Union as a carcinogen (Category 1B), mutagen (Category 1B), and reproductive toxicant (Category 2, fertility) (4,5). AA also affects the nervous system, as well as potentially cause damage to the spleen, liver, intestine, and thymus (6).

The Swedish National Food Administration highlighted significant AA levels in fried or roasted starchy foods, raising public health concerns (7). The compound’s formation in these foods is mainly accredited to the Maillard reaction between the carbonyl group of reducing sugars and the amino acid asparagine (8). Furthermore, the degree of AA formation can be affected by cooking at a temperature of 120 °C or higher, as well the specific type of potato being cooked (those possessing a high amount of reducing sugar tend to formulate more AA, as well as those cooked to a darker color or processed to enhance crispiness) (9-11).

The study evaluated the risk of AA exposure in the Iranian population, including males and females across age groups who consumed potato chips in two distinct years, 2016–2017 and 2020–2021. The results of the group’s analysis revealed that, while the chronic cumulative risk assessed by the Target Hazard Quotient (THQ) and HQs had no concern for AA levels (THQ or HQs < 1), the estimated Incremental Lifetime Cancer Risk (ILCR) from AA for children aged 3–4, 5–9, and 10–14 years indicated an increased risk of cancer in the population. “In addition,” the study reported, “the results suggest that the non-neoplastic effects of AA in potato chips may be threatening in men and women under the age of 10, as the Margin of Exposure (MOE) is below 10,000 and could fall into the highest public health concern category” (1).

The presence of AA in trace amounts may have negative health effects when combined with other substances for an extended period, given the current state of being exposed to a variety of chemical combinations from various sources, such as the environment, diet, consumer goods, and water consumption. Therefore, the authors of the study suggested “to conduct additional research to track the presence of AA in different food products, evaluate the average dietary intake, and identify any health risks associated with AA in Iran's main food supplies. These results provide useful information for regulatory authorities, food manufacturers, and consumers to make informed decisions about food safety and dietary habits.” (1)

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References

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11. Chuda, Y.; Ono, H.; Yada, H. et al. Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) After Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips. Biosci. Biotechnol. Biochem. 2003, 67 (5), 1188-1190. DOI: 10.1271/bbb.67.1188