The occurrence and dietary risk assessment of acrylamide in Vietnamese processed foods

UDC: 
614.31
DOI: 
10.21668/health.risk/2026.1.06.eng
Authors: 

Tran Cao Son1,2, Nguyen Thi Hong Ngoc1,2, Kieu Van Anh1, Tran Huy Hieu1, Pham Thi Thanh Ha2

Organization: 

1National Institute for Food Control, 65 Pham Than Duat Str., Hanoi, Vietnam
2Hanoi University of Pharmacy, 13-15 Le Thanh Tong Str., Hanoi, Vietnam

Abstract: 

Acrylamide is a heat-induced contaminant with potential carcinogenicity (IARC Group 2A). This study aimed to determine the occurrence and estimate the dietary exposure to acrylamide in commonly consumed processed foods in Vietnam.

Representative food samples were collected from retail markets and supermarkets across major cities. Acrylamide was quantified using a validated LC-MS/MS method. Estimated daily intake (EDI) was calculated based on adult food consumption data. The margin of exposure (MOE) was derived using the European Food Safety Authority (EFSA)'s benchmark dose lower confidence limit (BMDL10) of 0.43 mg/kg bw/day for neurotoxicity and 0.17 mg/kg bw/day for carcinogenicity.

Acrylamide was detected across all major food groups, with an overall mean concentration of 168 ± 109 µg/kg. The highest average concentrations were found in roasted and instant coffee (267 ± 51 µg/kg) and fried/baked potato products (181 ± 99 µg/kg). The estimated overall mean EDI for Vietnamese adults was approximately 1.36 µg/kg bw/day. The incremental lifetime cancer risk (ILCR) at the P95 percentile exceeded the 1•10-4 threshold for two food groups. The findings indicate a potential public health concern, particularly for high consumers, and suggest performing targeted risk management measures, focusing on mitigating concentrations in potato snacks, instant starch products, and fermented beverages.

Keywords: 
acrylamide, processed foods, carcinogenicity, exposure assessment, estimated daily intake, margin of exposure, risk assessment, incremental lifetime cancer risk, Vietnam
Tran Cao Son, Nguyen Thi Hong Ngoc, Kieu Van Anh, Tran Huy Hieu, Pham Thi Thanh Ha. The occurrence and dietary risk assessment of acrylamide in Vietnamese processed foods. Health Risk Analysis, 2026, no. 1, pp. 65–77. DOI: 10.21668/health.risk/2026.1.06.eng
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Received: 
11.12.2025
Approved: 
18.02.2026
Accepted for publication: 
26.03.2026

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