Exposure Assessment of Acrylamide in Potato Product Consumed by IPB Undergraduate Students from Dramaga Campus Using a Probabilistic Modeling

Abstract

Acrylamide is a chemical contaminant classified as carcinogenic to humans (Group 2A) and is formed through a high-temperature processing process in the Maillard reaction between asparagine and reducing sugars. Acrylamide can be found in carbohydrate-rich meals, such as potato products. Along with the development of potato products and increased consumption, it is feared that this could pose a risk of acrylamide exposure. The risk study aimed to measure the risk of exposure to the hazards of acrylamide in food so that information could be obtained regarding the number of levels of exposure and the level of risk exposure. The risk study was conducted using a probabilistic approach with a Monte Carlo simulation on a population of undergraduate students from IPB Dramaga. The risk assessment was conducted on french fries, boiled potatoes, potato chips, and potato fritters. The risk assessment consisted of four stages: hazard identification, hazard characterization, exposure assessment, and risk characterization. Hazard identification and hazard characterization were carried out through literature studies. The exposure study surveyed dietary consumption using the 24-hour food recall method. The data obtained included the distribution of body weight, the distribution of daily consumption of potato products, and the distribution of acrylamide concentrations in potato products, which were then simulated using a Monte Carlo simulation with one repetition and 10,000 iterations to obtain the level of acrylamide exposure in the form of EDI (Estimated Daily Intake). The risk of acrylamide exposure is expressed in MoE values by comparing the BMDL10 and EDI values. The results showed that the risk of acrylamide exposure is proportional to the level of acrylamide exposure in potato products. The consumption of french fries was higher than the other three products. The high estimated daily intake (EDI) value for average consumption occurred in french fries and potato fritter at 0.42 and 0.45 ug/kg bw/day from the female respondent group and in potato chip products at 1.30 ug/kg body weight/day from the male respondent group. Based on the risk of daily exposure to acrylamide in the 97.5th percentile due to the consumption of french fries, boiled potatoes, potato chips and potato fritters was 168.27, 2721.29, 57.91, 219.94 in the whole population. All products are above the safe limit of MoE 50 which does not raise any indication of a risk from acrylamide exposure in products to human health.