PMID- 34150250 OWN - NLM STAT- PubMed-not-MEDLINE LR - 20231111 IS - 2052-336X (Print) IS - 2052-336X (Electronic) VI - 19 IP - 1 DP - 2021 Jun TI - The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. PG - 465-473 LID - 10.1007/s40201-021-00619-8 [doi] AB - The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 +/- 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 degrees C), while the lowest content of acrylamide found in chicken nuggets (7.3 +/- 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 degrees C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population. CI - (c) Springer Nature Switzerland AG 2021. FAU - Seilani, Fatemeh AU - Seilani F AD - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. GRID: grid.411705.6. ISNI: 0000 0001 0166 0922 FAU - Shariatifar, Nabi AU - Shariatifar N AUID- ORCID: 0000-0002-2861-5758 AD - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. GRID: grid.411705.6. ISNI: 0000 0001 0166 0922 FAU - Nazmara, Shahrokh AU - Nazmara S AD - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. GRID: grid.411705.6. ISNI: 0000 0001 0166 0922 FAU - Khaniki, Gholamreza Jahed AU - Khaniki GJ AD - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. GRID: grid.411705.6. ISNI: 0000 0001 0166 0922 FAU - Sadighara, Parisa AU - Sadighara P AD - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. GRID: grid.411705.6. ISNI: 0000 0001 0166 0922 FAU - Arabameri, Majid AU - Arabameri M AD - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran. GRID: grid.486769.2. ISNI: 0000 0004 0384 8779 LA - eng PT - Journal Article DEP - 20210206 PL - England TA - J Environ Health Sci Eng JT - Journal of environmental health science & engineering JID - 101613643 PMC - PMC8172649 OTO - NOTNLM OT - Acrylamide OT - Cooking methods OT - Health risk assessment OT - Nugget COIS- Conflict of interestThe authors do not state any conflicts of interest in this research. EDAT- 2021/06/22 06:00 MHDA- 2021/06/22 06:01 PMCR- 2022/02/06 CRDT- 2021/06/21 05:56 PHST- 2020/05/14 00:00 [received] PHST- 2021/01/20 00:00 [accepted] PHST- 2021/06/21 05:56 [entrez] PHST- 2021/06/22 06:00 [pubmed] PHST- 2021/06/22 06:01 [medline] PHST- 2022/02/06 00:00 [pmc-release] AID - 619 [pii] AID - 10.1007/s40201-021-00619-8 [doi] PST - epublish SO - J Environ Health Sci Eng. 2021 Feb 6;19(1):465-473. doi: 10.1007/s40201-021-00619-8. eCollection 2021 Jun.