Acrylamide Mitigation Measures in Selected Foods in Nairobi

Aim: To identify mitigation measures to control acrylamide in selected foods. Study Design: Cross-sectional. Place and Duration of Study: Kibera slum, Nairobi County, May 2021. Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and above) of selected foods (fried potato chips, bhajia, crisps, chapatti, mandazi, samosa and coffee) were included. Study county, villages and respondents were sampled purposively, simple randomly and conveniently, respectively. Researcher administered close-ended questionnaire was used to collect data. Data was entered and analyzed using SPSS version 20. Necessary associations were checked using Pearson’s chi square tests. Results: Approximately 52.8% of the vendor respondents sold chapati and the least (0.8%) crisps. Among the vendors of potato-based products, 63.6% used mature potato tubers and 58% often fried potato slices to just golden yellow. Additionally, 89.8% cooked chapatti to a light brown colour, which lessens acrylamide formation. The biggest proportion (44.9%) of consumers of potato-based fried products most often ate the yellow ones. Besides, the largest proportion (45%) of consumers of wheat-based products ate the yellow and not the dark brown ones. Pearson’s chi square test showed statistically significant association between perception that acrylamide is a human health concern and cooking chapati to a light brown colour (P= .01). It also showed significant association between consuming light coloured rather than dark brown food and some demographic characteristics (gender (P= .01), age (P=.01), marital status (P=.02) and employment status (P= .01)). Conclusion: The biggest proportions of the respondents often implemented the varied acrylamide mitigation measures. The results suggest that most acrylamide mitigation measures are not a burden to implement. Therefore, it is crucial that the respondents be educated on the measures to be able to implement them at all times.