Measurement of Acrylamide in Traditional Breads Sold in Tehran: A Health Risk Assessment Study; [اندازه‌گیری آکریل‌آمید در نان‌های سنتی عرضه شده در تهران: یک مطالعه ارزیابی ریسک سلامت]



Shariatifar N ; Arabameri M ; Asghari H ; Bahramzad H ; Moazzen M ; Rouzbahani M ; Sharifiarab G
Source: Iranian Journal of Health and Environment Published:2026

Abstract

Background and Objective: Bread is one of the most important foods in the world that may contain harmful compounds such as acrylamide (AA). The aim of the present study was to measure the levels of AA in three types of widely consumed Iranian bread (Sangak, Lavas, and Taftoon). Materials and Methods: A total of 36 bread samples were randomly collected from 4 districts of Tehran. A derivatization method was used to prepare the samples, and gas chromatography-mass spectrometry (GC-MS) was used to measure the amount of (AA). Carcinogenic risk assessment for the different types of flatbreads was performed using Monte Carlo simulation technique. Results: The average (µg / kg) AA (maximum-minimum) in all bread samples was 170.4 ± 80.8 (62.4-301.4). Also, the average AA in Lavash, Taftoon and Sangak bread samples was 98.6 ± 24.5, 142.6 ± 52.1 and 270.0 ± 21.14 µg / kg, respectively. The chronic daily intake (CDI) of AA (50th) from flatbread was at 4.78 × 10^-4mg / kg / day for adults and 1.02 × 10^-3mg / kg / day for children. On the other hand, the non-cancer hazard index (THQ) (50th) values were 2.36 × 10^-1 and 5.13 × 10^-1, respectively. While the incremental lifetime cancer risk (ILCR) (50th) were 2.31 × 10^-4 for adults and 5.10 × 10^-4 for children. Conclusion: The average AA in the samples was higher than the EU standard (50-80 µg / kg) level. Considering the average AA concentration values in bread types and the estimated ILCR values, there is a possibility of carcinogenic risk and further monitoring is needed at all stages of bread production. Copyright © 2026 Iranian Association of Environmental Health, and Tehran University of Medical Sciences. Published by Tehran University of Medical Sciences. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International license (https://creativecommons.org/licenses/by-nc/4.0/).