Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Acrylamide is a processing contaminant with genotoxic and carcinogenic properties. It is formed in food when free asparagine reacts with reducing sugars at high temperatures. This study evaluated the levels of acrylamide in three commercial important heat-processed foods: roasted coffee powder (n = 30), potato chips (n = 30), and French fries (n = 30) marketed in Addis Ababa, Ethiopia. Acrylamide levels obtained ranged from 135 mu g/kg to 1139 mu g/kg in roasted coffee powder, from 211 mu g/kg to 3515 mu g/kg in potato chips, and from 36 mu g/kg to 1411 mu g/kg in French fries. Compared to French fries, potato chips samples showed a higher mean acrylamide content. 43% of the coffee powder (n = 13), 57% of the potato chips (n = 17), and 40% of the French fries samples (n = 12) had acrylamide higher than the levels recommended by the European Commission. Acrylamide levels in brewed coffee will be much lower than coffee powder as coffee powder undergoes further processing before consumption. Exposure to acrylamide is based on a food's acrylamide content and frequency of consumption of that food. Considering Ethiopia is largest coffee consuming country in Africa, assessing the risk of exposure to acrylamide from coffee consumption could be something worth investigating. The dietary exposure of children (n = 30) to acrylamide from consumption of French fries was estimated to be 0.66 mu g/kg body weight/day. The margins of exposure (MOE) based on Harderian gland and mammary tumor induction endpoints were estimated to be 272 and 470. These low MOE values may indicate that the risk of exposure to acrylamide from French fries consumption could be of public concern and requires attention.

Automated summary

The study evaluated the levels of acrylamide in roasted coffee powder, potato chips, and French fries sold in Addis Ababa, Ethiopia, finding that some samples had acrylamide levels higher than the recommended levels by the European Commission. While the acrylamide content in coffee powder was lower compared to fried foods, the investigation of the impact of coffee consumption on acrylamide exposure is important due to Ethiopia being the largest coffee-consuming country in Africa.