Exposure Assessment of Acrylamide in Potato Product Consumed by IPB Undergraduate Students from Dramaga Campus Using a Probabilistic Modeling
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Date
2023Author
Koswara, Shifa Nurrainy
Giriwono, Puspo Edi
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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.