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Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran

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Abstract

Fried starchy foods have the conditions to produce harmful compounds, such as acrylamide and malondialdehyde (MDA). One of these popular and commonly consumed foods among Iranians is Tah-Dig. This study aimed to evaluate the factors that affect their production and also levels in Tah-Dig. In this cross-sectional study, the information about the cooking pattern and consumption of Tah-Dig was randomly obtained from 611 households in Kermanshah through a dietary pattern questionnaire. Samples were provided by the households were classified according to type (potato, rice and bread) and color (golden, light brown and dark brown). Acrylamide levels were measured by a LC–mass spectrometer, and MDA levels were measured using a barbituric acid kit. More than 77.7% of participants consumed Tah-Dig at least 5 times a week. Potato Tah-Dig had the highest amount of acrylamide (1096 ± 637 ng/g). By changing the color value from golden to dark brown, the amount of acrylamide in all types of Tah-Dig increased significantly (P-value < 0.001). The highest amount of MDA was ascribed to canola oil (1527.89 ± 519.20 ng/L) and the lowest to ghee (546.12 ± 213.43 ng/L), after the Tah-Dig was cooked. No correlation was found between the type of oil and the amount of acrylamide. Tah-Dig is considered a harmful food among Iranian households due to its high consumption frequency and the abundance of acrylamide and MDA. Food and nutrition policymakers should consider teaching the proper cooking ways of such foods to the people.

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Acknowledgements

The authors would like to thank the Kermanshah University of Medical Sciences for the financial support of this research. We also sincerely appreciate all those who participated in this study.

Funding

This work was supported by the Vice-Chancellor for Research of Kermanshah University of Medical Sciences under Grant Number 980216.

Author information

Authors and Affiliations

  1. Nutritional Sciences Department, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Sheno Karimi, Davood Soleimani & Seyed Mostafa Nachvak

  2. Regenerative Medicine Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Farjam Goudarzi

  3. Research Center of Oils and Fats, Research Institute of Health Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Saba Hazratian

  4. Department of Biostatics, School of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Behzad Mahaki

  5. Medical Informatics, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Mojtaba Pourmehdi

  6. Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

    Nazir Fattahi

Authors
  1. Sheno Karimi
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  2. Farjam Goudarzi
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  7. Seyed Mostafa Nachvak
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  8. Nazir Fattahi
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Correspondence to Seyed Mostafa Nachvak or Nazir Fattahi.

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Karimi, S., Goudarzi, F., Soleimani, D. et al. Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran. Food Measure 16, 2434–2439 (2022). https://doi.org/10.1007/s11694-022-01343-z

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  • DOI: https://doi.org/10.1007/s11694-022-01343-z

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