Acrylamide Exposures and Risks in Total Diets Study

Many people perceive browned foods and beverages as appetizingly tasteful. Unfortunately, such brown diets contain the hazard, acrylamide (2-propenamide), and other resulting heat processed toxicants. What this means is that, all heat processed foods are probable sources of this hazard, which has been documented in pathologies ranging from infertility to carcinogenesis. Food regulators have pushed forward the safety concerns of acrylamide because their presence in foods is almost unavoidable. This study used three hazard indices; hazard quotient, margin of exposure and lifetime risk, to study the risks posed by this hazard, and the outlook is disturbing. Most frequently consumed foods in different communities differ, because they depend on the different food cultures of consumers and their food consumption data. Thus, such variables can always be integrated to determine the exposures and risks of diets. The study also presented exposures and risks across the day for gender and generational consumers. It is hoped that this piece of work would add to knowledge on this subject matter, and possibly help control this ubiquitous hazard present in our foods.