Occurrence, dietary exposure, and toxicological insights into acrylamide contamination in bakery products in Bangladesh

Acrylamide, a potential carcinogen and neurotoxin, forms in carbohydrate-rich foods during high-temperature cooking processes like baking. Despite global concerns, limited data exist on acrylamide levels in bakery products in Bangladesh, where dietary habits and processing methods may differ. This study aimed to quantify acrylamide levels in commonly consumed bakery products (bread, cake, burger bun, and pizza) in Bangladesh, assess dietary exposure, and evaluate associated health risks. Thirty-six samples were collected from various regions and analyzed using gas chromatography with electron capture detection (GC-ECD). Risk assessment was conducted using the Margin of Exposure (MOE) approach for neurotoxicity and carcinogenicity. Acrylamide contamination was widespread, with 75% of bread, 100% of cakes, 83% of burger buns, and 83% of pizza samples testing positive. Notable exceedances of benchmark levels were observed in bread (67%), cakes (33%), and burger buns (80%). Burger buns exhibited the highest dietary acrylamide exposure (up to 4.284 µgkg-1 body weight per day), while pizza showed the lowest (0.025 ≤µgkg-1 body weight per day). Risk assessment revealed significant neurotoxic (MOEn< 100) and carcinogenic (MOEc< 10,000) risks for certain products, particularly burger buns and bread. The findings highlight the pervasive nature of acrylamide in bakery products, driven by high-temperature processing. Variations in contamination levels across regions and products underscore the need for optimized baking conditions and mitigation strategies. Stricter regulatory guidelines, improved processing techniques, and public awareness campaigns are essential to reduce acrylamide exposure. Continuous monitoring and research are recommended to address regional variations and ensure food safety.