The hidden hazard in kitchen environment: A preliminary study of health risks associated with inhaling acrylamide during French fries frying

Abstract

High temperatures during the deep-frying of French fries can lead to the formation of acrylamide (AA), a potential carcinogen. Our previous research indicated that AA may volatilize into the air, posing a respiratory exposure risk to kitchen staff. This study aimed to assess AA exposure among individuals deep-frying French fries and evaluate the protective effect of mask usage. This study employed an integrated approach using personal sampling, human biomonitoring using urinary biomarkers, and exposure questionnaires to assess the potential respiratory health risks of AA exposure among kitchen workers. Personal air sampling revealed an average airborne AA concentration of 1.32 ± 0.79 μg/m³. After 8 h of frying French fries, urinary concentrations of N-acetyl-S-(3-amino-3-oxopropyl)cysteine (AAMA) were 38.48, 29.74, and 28.58 μg/g creatinine in G1 (no mask), G2 (worn the same mask for 8 h), and G3 (changed masks every 15 min), respectively. G1 had significantly higher AAMA levels than G2 (p = 0.030) and G3 (p = 0.024), suggesting a protective effect from wearing a mask. A strong linear correlation (R²=0.883) between airborne AA and urinary AAMA in G1 suggests that inhalation was a primary exposure route. The results of health risk assessment showed that the estimated cancer risk exceeded the NIOSH Risk Management Limit for Carcinogens (1.0 ×10⁻⁴), indicating that AA exposure during deep-frying is a potential occupational hazard. These findings underscore the need for enhanced protective measures to mitigate health risks in kitchen environments.

Keywords: Exposure assessment; Health risk assessment; Kitchen; Masks; N-acetyl-S-(3-amino-3-oxopropyl)cysteine (AAMA).