Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia

Studies found that deep fried starchy foods may contain potential compound to increase cancer risk known as acrylamide. Identification of acrylamide health risk assessment in deep fried starchy food among students in Kolej Tun Syed Nasir, Kuala Lumpur was investigated. A survey was conducted to obta...

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Main Authors:	Nur Fatihah M.N., Razinah Sharif
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12236/ http://journalarticle.ukm.my/12236/ http://journalarticle.ukm.my/12236/1/15886-76547-1-PB.pdf

id	ukm-12236
recordtype	eprints
spelling	ukm-122362018-10-19T21:13:05Z http://journalarticle.ukm.my/12236/ Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia Nur Fatihah M.N., Razinah Sharif, Studies found that deep fried starchy foods may contain potential compound to increase cancer risk known as acrylamide. Identification of acrylamide health risk assessment in deep fried starchy food among students in Kolej Tun Syed Nasir, Kuala Lumpur was investigated. A survey was conducted to obtain data on types of deep fried starchy food preferred by the subjects, the food source, intake frequency and also the serving size. Acrylamide in the food sample was quantified using High Performance Liquid Chromatography (HPLC). Based on this study, the estimated acrylamide intake are 0.042 μg/kg/day for fries, 0.012 μg/kg/day for fried banana, 0.129 μg/kg/day for fried sweet potato and 6.101 μg/kg/day for the coated fried chicken, while the acrylamide level in anchovies’ fritter cannot be detected (N/A). Based on the hazard quotient (HQ) calculated, the intake of french fries, fried banana and fried sweet potato do not give a significant health risk (HQ < 1). However, for the coated fried chicken, the HQ value is more than 1 which could possibly cause a health risk. Based on individual excess lifetime cancer risk (IELCR) calculated, the deep fried starchy food intake cancer risk of coated fried chicken is higher (3 × 10-2) compared to fried sweet potato (5.81 × 10-4), french fries (1.89 × 10-4) and anchovies fritter (5.4 × 10-5). The students’ intake of coated fried chicken can give a significant health risk compare to other tested food, however in term of cancer risk, all of the tested food give a high number of probability of increased risk of cancer. Penerbit Universiti Kebangsaan Malaysia 2018 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12236/1/15886-76547-1-PB.pdf Nur Fatihah M.N., and Razinah Sharif, (2018) Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia. Jurnal Sains Kesihatan Malaysia, 16 (2). pp. 113-117. ISSN 1675-8161 http://ejournal.ukm.my/jskm/issue/view/685
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Studies found that deep fried starchy foods may contain potential compound to increase cancer risk known as acrylamide. Identification of acrylamide health risk assessment in deep fried starchy food among students in Kolej Tun Syed Nasir, Kuala Lumpur was investigated. A survey was conducted to obtain data on types of deep fried starchy food preferred by the subjects, the food source, intake frequency and also the serving size. Acrylamide in the food sample was quantified using High Performance Liquid Chromatography (HPLC). Based on this study, the estimated acrylamide intake are 0.042 μg/kg/day for fries, 0.012 μg/kg/day for fried banana, 0.129 μg/kg/day for fried sweet potato and 6.101 μg/kg/day for the coated fried chicken, while the acrylamide level in anchovies’ fritter cannot be detected (N/A). Based on the hazard quotient (HQ) calculated, the intake of french fries, fried banana and fried sweet potato do not give a significant health risk (HQ < 1). However, for the coated fried chicken, the HQ value is more than 1 which could possibly cause a health risk. Based on individual excess lifetime cancer risk (IELCR) calculated, the deep fried starchy food intake cancer risk of coated fried chicken is higher (3 × 10-2) compared to fried sweet potato (5.81 × 10-4), french fries (1.89 × 10-4) and anchovies fritter (5.4 × 10-5). The students’ intake of coated fried chicken can give a significant health risk compare to other tested food, however in term of cancer risk, all of the tested food give a high number of probability of increased risk of cancer.
format	Article
author	Nur Fatihah M.N., Razinah Sharif,
spellingShingle	Nur Fatihah M.N., Razinah Sharif, Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
author_facet	Nur Fatihah M.N., Razinah Sharif,
author_sort	Nur Fatihah M.N.,
title	Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
title_short	Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
title_full	Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
title_fullStr	Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
title_full_unstemmed	Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia
title_sort	health risk assessment of acrylamide in deep fried starchy foods among students of kolej tun syed nasir, universiti kebangsaan malaysia
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2018
url	http://journalarticle.ukm.my/12236/ http://journalarticle.ukm.my/12236/ http://journalarticle.ukm.my/12236/1/15886-76547-1-PB.pdf
first_indexed	2023-09-18T20:02:09Z
last_indexed	2023-09-18T20:02:09Z
_version_	1777406920477376512

Health risk assessment of acrylamide in deep fried starchy foods among students of Kolej Tun Syed Nasir, Universiti Kebangsaan Malaysia

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