الفهرس 
INTRODUCTION AND AIM OF THE WORKOnly 14 pages are availabe for public view
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Abstract
Acrylamide is a food processing contaminant with carcinogenic and genotoxic
properties that is formed in thermally treated carbohydrate rich foods. Since AA can be
found in a wide variety of everyday foods, all consumers should be concerned, especially
children, who are the most vulnerable age group as children are 2-3 times more exposed to
AA than any other age group in terms of their lower body weight and their high rate of
consuming carbohydrate-rich food such as potato chips. Canteen snacks available in school
canteens and commonly consumed by school children during school day, are considered as
carbohydrate-rich foods with high probability of AA formation.
The aim of this study was to measure the level of acrylamide in different school
canteen snacks, to assess the dietary acrylamide exposure among primary school students
and to assess the risk associated with the exposure to AA
The level of AA was detected in 73 samples for 16 different canteen snacks sold in
school canteens. Samples were collected randomly from the canteens of primary schools in
Alexandria city. All packed food samples were stored in the refrigerator at -4℃ until
analysis. The unpacked products, prepared at the school canteens, were packed in seal
bags, and stored at -12 ℃. All samples were extracted and cleaned-up then analyzed using
HPLC techniques.
A food frequency questionnaire was designed to determine the frequency and amount
of consumption of different canteen snacks among primary school students during school
day. The data was collected from six different primary schools in Alexandria city (3 public
and 3 private schools). All interviewed school students (466 student) were weighted for the
calculation of dietary exposure of AA during school day.
The risk associated with the exposure to AA was estimated using margin of exposure
(MOE) approach by comparing the mean and 95th percentile values of AA exposure
against benchmark dose lower confidence limit (BMDL10) values (0.18mg kg−1 BWday−1
for the development of Harderian gland tumors in mice and 0.31mg kg−1 BWday−1 for the
induction of mammary tumors in rats. And for neurotoxic effect BMDL10 value was 0.43 in
mg kg−1 BWday−1 for development of peripheral nerve axonal degeneration.
The study revealed the following results :
1- The results showed that 93.3% of primary school students consumed canteen snacks
during the previous school week.
2- The highest level of AA was detected in potato chips (1889 μgkg-1) followed by
French fries (1757 μgkg-1), chicken pane (1642 μgkg-1) and pizza (1123 μgkg-
1),while the lowest level for AA was detected in strawberry cake (291 μgkg-1)
followed by vanilla cake (298 μgkg-1) and Chocolate croissant (323 μgkg-1).
3- The results showed that the average dietary exposure to AA among primary school
students during school day from canteen snacks was 1.4 μgkg−1 BWsd−1, and the
exposure level at 95th percentile (higher exposure) was 4.00 μgkg−1.
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4- The results showed also that there is a statistically significant difference (P ˂0.001)
in the exposure to AA between private schools (1.6 μgkg−1 BWsd−1) and public
schools (1.18 μgkg−1 BWsd−1),with the highest exposure detected in the two schools
offering fried snacks prepared in the school canteens, El-Zahraa school (1.87 μgkg−1
BWsd−1) and Homecraft school (1.59 μgkg−1 BWsd−1).
5- It was found that the highest contribution to the daily exposure of AA was from
potato chips (51.92%) followed by French fries (12.41 %), toasted bread (6.74%),
chocolate biscuits (6.48%) and plain biscuits (5.99%).
6- The risks from the dietary exposure to AA was assessed using margin of exposure
approach (MOE) which is used for genotoxic and carcinogenic compounds and the
results showed that the resulting MOEs for mean exposure to AA were 128 and 221
for the selected BMDL10 values 0.18 and 0.31 mgkg−1 BWday−1, respectively and
for 95th percentile MOE values were 45 and 77. All these values indicated a serious
health concern.
7- As for neurotoxic effects the calculated MOE was 307 for mean exposure to AA
and 107 for 95th percentile using BMDL10 value 0.43 mgkg−1 BWday−1indicating no
health concern for neurotoxic effects of AA.
from the previous results we concluded that:
1- The level of AA in fried snacks (1086 μgkg-1) especially fried snacks prepared at
the school canteens (1314 μgkg-1 ) is significantly higher than the level of AA in
bakery products (483 μgkg-1).
2- Fried snacks contribute significantly to the dietary exposure of AA especially potato
chips where 38 % of primary school students stated that they consumed potato chips
on daily basis also , it contained the highest detected level of AA.
3- The dietary exposure of AA in private schools was exposed higher than dietary
exposure in public schools where the two schools offering fried snacks prepared in
the school canteen ( El-Zahraa school and Homecraft school) are the most exposed
school to the risks of AA.
4- Dietary exposure to AA from canteen snacks among primary school students in
Alexandria city is considered as a health concern according to the definition of the
WHO, where the calculated MOE values were very close to the values set by the
JECFA committee (45-310) for health problems of concern that requires specific
measures to reduce the risk. the MOE values were assessed based only on the
consumption of AA from canteen snacks and not for total diet exposure this means
that the margin of exposure will be higher and the potential risk arising from
exposure to AA will be more dangerous if calculated based to total diet exposure.
Based on the results and conclusions of the present study, it is
recommended that:
1. Schools should have specific requirements for the type of products and snacks
available in the school canteens , Considering the proper nutrition of
schoolchildren. Nutritious snacks as fresh fruits and vegetables, oatmeal, and
pasteurized dairy products may be used as healthy alternatives in the school
canteen.
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71
2. Potato chips and other fried products should not be permitted in school canteen.
3. Health education programs should be held for school children to explain the
importance of eating healthy products and avoiding fried products.
4. Ministry of Health and Ministry of Education should cooperate to develop a unified
guide specific for health measures and regulations of school canteens
5. Ministry of Health with the participation of different universities should develop
different strategies to manage the risk resulting from the dietary exposure to AA
and should benefit from the experience of different countries in managing the risk
of AA exposure such as applying chain of mitigation strategies.
6. Government should impose a standard for the maximum permissible limit for AA in
different food products.
7. Government should impose strict laws and regulation to reduce level of AA in
different food products.
8. Food suppliers and producers should be encouraged to follow the instructions and
regulations issued by FDA in cooperation with U.S Department of Health and
Human Services Center for Food Safety and Applied Nutrition which include a
detailed instructions and practices throughout all stages of food production in order
to reduce AA content in different products.
9. Further studies should be conducted to evaluate the risk associated with the
exposure to AA from total diet consumption in population of different age groups
especially in children and adolescents