Assessment of Potential Carcinogens in Some Fast Foods Sold in A Nigerian University Campus
doi.org/10.26538/tjnpr/v6i1.10
Keywords:
Acrylamide, Potassium bromate, HPLC, Carcinogen, CampusAbstract
The subject of cancer is one that has become widely recognised in the world, with several factors contributing to its onset in a person. One of the most prominent factors associated with the development of cancer is the presence of carcinogenic contaminants in consumed foods. This study assayed for two contaminants (potassium bromate and acrylamide) recognised as potential carcinogens by the International Agency for Research on Cancer (IARC) in selected fast foods consumed within a Nigerian University campus. Samples of fifteen different bread and flour products were analysed for potassium bromate using a standard spectroscopic method, and acrylamide analysis by HPLC was carried out on four different fried potato samples. Potassium bromate was present in 67% of the samples analysed in amounts ranging from 2.677±0.25 mg/kg to 7.839±0.36 mg/kg. Acrylamide was present in amounts ranging from 1.92 µg/kg to 23.67 µg/kg in 50% of the potato samples analysed. The tolerable daily acrylamide intake is estimated at 2.6 µg/kg body weight per day. Based on the result obtained, some of the bread and fried potatoes sold within a Nigerian University campus contained potassium bromate and acrylamide, compounds known as potential carcinogens.
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