Acrylamide in West African Foods; an Awareness and Consumption survey

Journal article


Ojinnaka, D. (2020). Acrylamide in West African Foods; an Awareness and Consumption survey. Journal of Experimental Food Science and Nutrition.
AuthorsOjinnaka, D.
Abstract

Acrylamide is a probable carcinogen, thus a food safety hazard. Following its discovery in foods in 2002 by the Swedish National Food Administration (SNFA), research on dietary acrylamide has increased exponentially but with little focus on heat-processed carbohydrate-rich West African (WA) foods. Thus this research aimed to investigate the extent of awareness of the acrylamide and the degree of consumption of these foods by West Africans through, an online survey. There were 1103 responses, 89.5% and 10.5% from seven West African countries and the United Kingdom (UK), respectively. 98.0% of the respondents were unaware of the occurrence of acrylamide and 99.6% were unaware of its toxicity. 81.0% of all the participants consume baked and fried carbohydrate-rich WA foods weekly. Chi square test showed no significant difference between the awareness of acrylamide and its toxicity, with p-value (0.108)>0.05.

KeywordsAcrylamide; West African foods; Food safety
Year2020
JournalJournal of Experimental Food Science and Nutrition
PublisherWorld Science Publishers
Publication dates
Print01 Nov 2020
Online01 Nov 2020
Publication process dates
Accepted23 Oct 2020
Deposited04 Dec 2020
Accepted author manuscript
License
File Access Level
Open
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