Occurrence, Dietary Exposure, and Toxicological Insights into Acrylamide Contamination in Bakery Products in Bangladesh

Occurrence, Dietary Exposure, and Toxicological Insights into Acrylamide Contamination in Bakery Products in Bangladesh | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Occurrence, Dietary Exposure, and Toxicological Insights into Acrylamide Contamination in Bakery Products in Bangladesh Abida Sultana, Md. Mazharul Islam, Shahnaz Akhtar Nishat, Supath Xavier Besra This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6296464/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Acrylamide, a potential carcinogen and neurotoxin, forms in carbohydrate-rich foods during high-temperature cooking processes like baking. Despite global concerns, limited data exist on acrylamide levels in bakery products in Bangladesh, where dietary habits and processing methods may differ. This study aimed to quantify acrylamide levels in commonly consumed bakery products (bread, cake, burger bun, and pizza) in Bangladesh, assess dietary exposure, and evaluate associated health risks. Thirty-six samples were collected from various regions and analyzed using gas chromatography with electron capture detection (GC-ECD). Risk assessment was conducted using the Margin of Exposure (MOE) approach for neurotoxicity and carcinogenicity. Acrylamide contamination was widespread, with 75% of bread, 100% of cakes, 83% of burger buns, and 83% of pizza samples testing positive. Notable exceedances of benchmark levels were observed in bread (67%), cakes (33%), and burger buns (80%). Burger buns exhibited the highest dietary acrylamide exposure (up to 4.284 µgkg -1 body weight per day), while pizza showed the lowest (0.025 ≤ µgkg -1 body weight per day). Risk assessment revealed significant neurotoxic (MOE n < 100) and carcinogenic (MOE c < 10,000) risks for certain products, particularly burger buns and bread. The findings highlight the pervasive nature of acrylamide in bakery products, driven by high-temperature processing. Variations in contamination levels across regions and products underscore the need for optimized baking conditions and mitigation strategies. Stricter regulatory guidelines, improved processing techniques, and public awareness campaigns are essential to reduce acrylamide exposure. Continuous monitoring and research are recommended to address regional variations and ensure food safety. Food Chemistry Acrylamide Bakery products Food safety GC-ECD Carcinogen Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Introduction Acrylamide (C 3 H 5 NO) is a low-molecular-weight organic compound that has garnered significant attention due to its presence in thermally processed foods(Amanda and House 2024 ). It is classified as a potential carcinogen and neurotoxin, raising concerns about its impact on human health (Buckner et al. 2016 ; Merhi et al. 2020 ; Sarion et al. 2021 ). Acrylamide is not naturally present in raw foods but forms during high-temperature cooking processes such as frying, baking, roasting, and toasting, typically at temperatures above 120 o C (Adimas et al. 2024 ; Pandiselvam et al. 2024 ; Simões de Borba et al. 2023). The primary mechanism of acrylamide formation is the Maillard reaction, a non-enzymatic browning process that occurs between the amino acid asparagine and reducing sugars (e.g., glucose and fructose) in carbohydrate-rich foods (Govindaraju et al. 2024 ; Liu et al. 2022 ; Oliver et al. 2024 ; Stadler and Gökmen 2024 ). This reaction not only contributes to the desirable flavor, color, and texture of baked goods but also leads to the unintended formation of acrylamide as a byproduct(Augustine and Bent 2022 ; “The Maillard reaction: the science behind flavour and colour in foods and beverages | Ragus” n.d.). Bakery items, such as bread, cakes, burger buns, and pizza, are particularly susceptible to acrylamide formation due to their high carbohydrate content and the baking process involved in their preparation (Ahmad et al. 2022 ; Çebi 2024 ). Studies have shown that the acrylamide content in these products varies depending on factors such as cooking time, temperature, and the composition of raw ingredients (Sarion et al. 2021 ; Schouten et al. 2022 ). For instance, crusts of bread and pizza, which are exposed to higher temperatures, often exhibit elevated acrylamide levels compared to their inner portions (Ahrné et al. 2007 ; Rose et al. 2023 ). Understanding and reducing acrylamide formation in widely consumed bakery products is crucial for food safety and public health, as it is classified by IARC as a probable human carcinogen (Group 2A) due to its toxicological effects (Başaran et al. 2023 ; Sarion et al. 2021 ). Epidemiological studies suggest a possible link between dietary acrylamide exposure and an increased risk of cancers, including kidney, ovarian, and endometrial cancers (Filippini et al. 2022 ; Quartey et al. 2024 ). Beyond carcinogenicity, acrylamide is associated with neurotoxicity and reproductive toxicity(Lindeman et al. 2021 ). Animal models have shown that acrylamide exposure can lead to peripheral nerve damage, motor dysfunction, and cognitive impairments (Rajeh 2024 ; Wang et al. 2022 ; Zhao et al. 2022 ). Additionally, studies indicate adverse effects on reproductive health, including reduced fertility and developmental toxicity in offspring (Gupta et al. 2023 ; H. Zhang et al. 2022 ). These findings underscore the need for caution, particularly for vulnerable populations such as pregnant women and children. Given the widespread consumption of acrylamide-containing foods, such as bakery products, monitoring its levels in the diet is critical for public health. Regulatory agencies, including the European Food Safety Authority (EFSA), have emphasized the importance of reducing dietary acrylamide exposure to mitigate potential health risks (“Acrylamide | EFSA” n.d.; Mihalache and Dall’Asta 2024 ). This highlights the urgency of ongoing research and surveillance to ensure food safety and protect consumers.Bakery items, such as bread, cakes, burger buns, and pizza, are of particular concern due to their global consumption and the high-temperature processing involved in their preparation. These products are carbohydrate-rich, containing asparagine and reducing sugars, which are precursors for acrylamide formation during baking or frying (Adimas et al. 2024 ; Batuwita et al. 2024 ; Henao Toro et al. 2022 ; Rifai and Saleh 2020 ). Global studies have reported acrylamide concentrations in bakery products ranging from 20 to 500 µg/kg, with higher levels found in well-browned or toasted items (Khan et al. 2019 ; Perestrelo et al. 2024 ; Verma and Yadav 2022 ). For example, bread samples from Europe and Asia have shown acrylamide levels averaging 50–200 µgkg -1 , while cakes and biscuits often exceed 300 µgkg -1 (Fan et al. 2023 ; Food et al. 2022 ; “Results on acrylamide levels in food from monitoring years 2007–2009 and Exposure assessment” 2011; “Scientific Opinion on acrylamide in food” 2015; Zhuang et al. 2022 ). These findings highlight the need for localized studies in regions like Bangladesh, where dietary habits and processing methods may differ. Globally, regulatory bodies have established guidelines to mitigate acrylamide levels in food due to its potential health risks. The European Commission has set benchmark levels for acrylamide in various food categories, including bakery products, with bread and biscuits limited to 50–350 µgkg -1 (“Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance) (c. 2158)” n.d.; Sarion et al. 2021 ). Similarly, the U.S. FDA has issued guidance for food manufacturers to reduce acrylamide through process optimization, though no mandatory limits are in place (“FDA Issues Final Guidance for Industry on How to Reduce Acrylamide in Certain Foods | FDA” n.d.). The World Health Organization (WHO) also emphasizes the need for continuous monitoring and risk assessment of acrylamide in the diet (“Additional Research on Acrylamide in Food essential, Scientists declare” n.d.; “Health Implications of Acrylamide in Food Report of a Joint FAO/WHO Consultation Issued by the World Health Organization in collaboration with the Food and Agriculture Organization of the United Nations Food Safety Programme Department of Protection of the Human Environment World Health Organization” n.d.; WHO Food Safety Programme. 2002). Acrylamide detection in food matrices relies on advanced analytical techniques, including gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and gas chromatography with electron capture detection (GC-ECD) (Dunovská et al. 2006 ; Nemoto et al. 2002 ; Pundir et al. 2019a ; Skinner et al. 2021 ). GC-MS and LC-MS are widely used for their high sensitivity and ability to quantify acrylamide at trace levels (Gökmen 2024 ; Hasan et al. 2022 ; Sun et al. 2023 ). However, GC-ECD offers a cost-effective and reliable alternative, particularly for laboratories with limited resources (Bertuzzi et al. 2020 ; Oracz et al. 2011 ; Perera et al. 2021 ; Pundir et al. 2019b ; Zhu et al. 2008 ). In this study, GC-ECD was chosen for its robustness, affordability, and ability to deliver precise results, aligning with the need for accessible methods in regions like Bangladesh. Despite the global concern over acrylamide in food, there is a significant lack of studies focusing on acrylamide levels in bakery products in Bangladesh and similar regions. This study quantifies acrylamide levels in commonly consumed bakery items in Bangladesh, including bread, cakes, burger buns, and pizza, due to their high-temperature processing. Using GC-ECD, the study provides the first comprehensive local assessment of acrylamide concentrations. The findings will inform public health policies, regulatory frameworks, and industry practices to minimize acrylamide formation. By raising awareness among consumers, manufacturers, and policymakers, the research contributes to food safety and public health efforts in Bangladesh. Materials and Methods Glassware, Chemicals, and Equipment Various laboratory apparatus and instruments were utilized in this research. The glass and plastic ware included round-bottom flasks (100 mL), conical flasks (100 mL), graduated test tubes, graduated pipettes (1.0 and 25.0 mL), Pasteur pipettes, micro pipettes, volumetric flasks (10.0-250.0 mL), mortars and pestles, beakers, GC vials, spatulas, and zip-lock plastic bags for sampling. All glassware was cleaned with detergent and water, rinsed thoroughly, followed by distilled water and acetone, then oven-dried at 102 0 C and stored under aluminum foil. Analytical and reagent-grade chemicals included KBrO 3 (SMART LAB, Indonesia), 12M HCl (BDH, UK), and Acrylamide (> 99.8%, Sigma-Aldrich, USA) was used for standard solutions. Other chemicals included NaCl (Sigma-Aldrich), H₂SO₄ (98%, BDH, UK), KBr (Merck, Germany), Na 2 S 2 O 3 (Scharlau, Germany), Na 2 SO 4 (Merck, Germany), n-hexane (Merck, Germany), and ethyl acetate (RCI Labscan, USA). Distilled and deionized water was obtained from a Milli-Q system. Instruments used were a Zeeman atomic absorption spectrometer (Varian, Australia), UV spectrophotometer (Shimadzu UV-1800), GC-ECD (Shimadzu-2030, Japan), analytical balances, an oven, a Carbolite furnace, a kitchen blender, a rotary vacuum evaporator, a centrifuge, and a vortex machine. Sampling Area and Sampling The study region of the research work was intended to be the entirety of the country. The sampling methodology included about thirty-six different sampling stations of Bangladesh. In total, thirty-six samples were collected from various bakeries, restaurants, and fast-food places in Dhaka and different districts of Bangladesh. There were 12breads (B), 12 cake (C), 6 burger buns (BB), and 6 pizza (P) samples. The choice of these samples was based on the highest consumption and popularity among the populace in each location. The cake samples were coded as shown in the Table 1 . The samples were gathered at the beginning of the days and immediately taken to the laboratory for analysis. All samples were acquired and analyzed within the recommended time of consumption. Table 1 Sampling information of different baked goods of Bangladesh Bread Sampling stations Cake Sampling stations Burger bun Sampling stations Pizza Sampling stations B-1 Narsingdi C-1 Mirpur-1 BB-1 Mirpur-1 P-1 Dhanmondi B-2 Narayanganj C-2 Lalmatia BB-2 Dhanmondi P-2 Lalbagh B-3 Faridpur C-3 Shyamoli BB-3 Kazipara P-3 Kotwali B-4 Mymensingh C-4 Savar BB-4 Lalbagh P-4 Motijheel B-5 Sylhet C-5 Patuakhali BB-5 Mirpur-10 P-5 Azimpur B-6 Rajshahi C-6 Khulna BB-6 Mohammadpur P-6 Shyamoli B-7 Jessore C-7 Tejgaon B-8 Noakhali C-8 Joypurhaat B-9 Patuakhali C-9 Pabna B-10 Barisal C-10 Panchagarh B-11 Bandarban C-11 Barishal B-12 Bhola C-12 Comilla Sample Treatment and Storage Approximately 10–12 g of each sample was collected from its center and dried at 75 0 C in an oven for 2 hours. Due to the greasy nature of cakes and the presence of cheese, meat, and various toppings in pizza, the final extract for spectrophotometric analysis appeared turbid. To eliminate this turbidity, a defatting process was performed by heating the samples with n-hexane in a water bath, followed by oven drying. Similarly, the turbidity observed in burger buns resulted from the oily patty, cheese, and other fillings. To ensure thorough defatting, the powdered bun samples underwent pretreatment with n-hexane and were subsequently dried. After drying, all samples were finely pulverized using a grinder, sealed in zip-lock bags, and stored under refrigeration for further analysis. This rigorous sample preparation ensured the removal of interfering lipids, facilitating accurate spectrophotometric measurements. Determination of Acrylamide The acrylamide content in the samples was determined using gas chromatography equipped with an electron capture detector (GC-ECD)(Y. Zhang et al. 2006a ; Zhu et al. 2008 ). Acrylamide is a highly polar, non-volatile compound with poor retention time and peak shape in conventional non-polar or weakly polar GC columns. Therefore, derivatization is essential to enhance its volatility for effective GC separation(Programs n.d.). This process involves bromination using KBrO 3 and KBr, yielding two derivatives: 2,3-dibromopropionamide (2,3-DBPA, 95%). These derivatives exhibit superior GC properties, including sharp peaks and high ECD response, and are significantly less polar than acrylamide, making them readily soluble in non-polar solvents such as ethyl acetate and n-hexane. Among the two, 2-BPA was selected as the quantitative analyte due to its peak response being nearly 20 times higher than that of 2,3-DBPA, ensuring enhanced sensitivity and accuracy in acrylamide quantification(Prost 2010 ; Y. Zhang et al. 2006a , 2006b ; Zhu et al. 2008 ). Stock and Working Standard Solution A stock solution of acrylamide (10 µgmL -1 ) was prepared by dissolving acrylamide in distilled water. Aliquots of 10 µL, 25 µL, 50 µL, 100 µL, and 200 µL from this primary stock solution were transferred into 10.0 mL volumetric flasks and diluted to volume with distilled water, yielding standard solutions of 10 ppb, 25 ppb, 50 ppb, 100 ppb, and 200 ppb, respectively. The prepared solutions were then transferred to glass tubes, followed by the addition of 0.6 mL of 10% (v/v) H 2 SO 4 , and refrigerated at 4 0 C for 15 minutes. For derivatization, 1 mL of 0.1 M KBrO 3 and 1.5 g of KBr were added to each tube. The mixtures were vortexed and allowed to stand at 4 0 C for 30 minutes. The reaction was then quenched by adding 0.1 mL of 0.1 M Na 2 S 2 O 3 . A 4 mL aliquot of the analyte solution was transferred into a separatory funnel and extracted three times with 4 mL of redistilled ethyl acetate. The combined extracts were evaporated to dryness using a rotary vacuum evaporator. Subsequently, 4 mL of n-hexane was added to the dried residue, and the solution was ultrasonicated for 5 minutes. The n-hexane extract was then filtered through cotton using a Pasteur pipette over anhydrous sodium sulfate to remove residual moisture before being collected in a GC vial for analysis by GC-ECD. Calibration Curves and Validation The peak areas corresponding to acrylamide concentrations (Fig. 1 ), with a retention time of 13.79 minutes, were used to construct a calibration curve. The regression equation of the calibration plot was determined using the least squares method for quantifying acrylamide in the samples. A calibration curve was first constructed to determine acrylamide levels in the samples. Acrylamide concentrations were calculated from their corresponding peak areas using the calibration equation: y = 2061.6x + 29671, where y represents the peak area and x denotes the concentration (Fig. 2 ). This equation enabled accurate quantification of acrylamide in various samples, ensuring precise analytical evaluation based on the plotted calibration curve. The method performance was evaluated through recovery experiments by spiking the standard solution with real samples. It included eight different samples, to assess the accuracy and precision of the current method employed for the determination of acrylamide. To 1.5 g of each sample measured, 500µL of 1µgmL -1 of bromate was added to spike the samples. For about ten minutes, the sample matrixes were left to stand. As previously described, acrylamide analysis was performed on each sample. The following formula was utilized for the determination of the recovery (R) percentage. Recovery (%) = \(\:\frac{\text{C}\text{o}\text{n}\text{c}.\:\:\text{o}\text{f}\:\text{a}\text{c}\text{r}\text{y}\text{l}\text{a}\text{m}\text{i}\text{d}\text{e}\:\text{i}\text{n}\:\text{s}\text{p}\text{i}\text{k}\text{e}\text{d}\:\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}-\text{C}\text{o}\text{n}\text{c}.\:\:\text{o}\text{f}\:\text{a}\text{c}\text{r}\text{y}\text{l}\text{a}\text{m}\text{i}\text{d}\text{e}\:\text{i}\text{n}\:\text{u}\text{n}\text{s}\text{p}\text{i}\text{k}\text{e}\text{d}\:\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}}{\text{C}\text{o}\text{n}\text{c}.\:\:\text{o}\text{f}\:\text{a}\text{c}\text{r}\text{y}\text{l}\text{a}\text{m}\text{i}\text{d}\:\text{a}\text{d}\text{d}\text{e}\text{d}\:\text{i}\text{n}\:\:\text{t}\text{h}\text{e}\:\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}}\) ×100 The limit of detection (LOD) and limit of quantification (LOQ) were calculated using the following equations(“Calculation of the limit of detection (LOD) and limit of quantification (LOC) from the standard error of the intercept | ResearchGate” n.d.; “How to calculate limit of detection, limit of quantification and signal to noise ratio? | Research Gate” n.d.; Wenzl et al. n.d.). LOD = \(\:\frac{3.3}{\text{b}}\) ×S LOD = \(\:\frac{10}{\text{b}}\) ×S Where, S = Standard deviation of intercept of the plot of peak area vs. acrylamide conc. of the samples b = Slope of the plot of peak area vs. acrylamide conc. of the samples Sample Preparation A precisely weighed 1.5 g portion of the powdered sample was transferred into a centrifuge tube. To remove lipids, 20 mL of redistilled n -hexane was added, followed by vortex mixing and ultrasonic shaking for 10 minutes. The supernatant n -hexane was discarded, and the defatting process was repeated. The residue was then collected for acrylamide extraction. For analyte extraction, 7 mL of 2M NaCl was added to the residue, and the tube was shaken in an ultrasonic shaker. The mixture was then centrifuged at 4000 rpm for 15 minutes, and the clarified aqueous layer was quickly removed using a pipette. This extraction step was repeated, and the supernatants from both extractions were combined for further analysis. A 5 mL aliquot of the extracted aqueous solution was transferred to a tube, followed by the addition of 0.6 mL of 10% (v/v) sulfuric acid. The total volume was adjusted to 10 mL with NaCl solution, and the mixture was refrigerated at 4 0 C for 15 minutes. For derivatization, 1 mL of 0.1M potassium bromate and 1.5 g of potassium bromide were added to the precooled solution. The tube was vortexed, and the reaction was allowed to proceed for 30 minutes at 4°C. The reaction was then quenched by adding 0.1 mL of 0.1M Na 2 S 2 O 3 solution. A 4 mL aliquot of the analyte solution was extracted thrice with 4 mL of redistilled ethyl acetate using a separatory funnel. The combined extracts were evaporated to dryness in a rotary vacuum evaporator. The dried residue was reconstituted in 4 mL of n -hexane and ultrasonicated for 5 minutes. The n -hexane extract was then filtered through cotton using a Pasteur pipette over anhydrous sodium sulfate to remove residual moisture. The purified extract was collected in a GC vial for analysis by GC-ECD (Notardonato et al. 2013 ; Skinner et al. 2021 ; Yamazaki et al. 2012 ; Y. Zhang et al. 2006a ). The chromatograms of some samples are shown in Fig. 3. GC-ECD Analytical Condition For the quantification of acrylamide, 1 µL of the final test solution was injected onto a gas chromatograph (GC-2030, Shimadzu) equipped with a 63 Ni Electron Capture Detector (ECD). Separation was performed using a non-polar HP-5 MS capillary column (30 m × 250 µm i.d. × 0.25 µm film thickness, Agilent, USA). Nitrogen served as both the carrier and makeup gas. The temperature program was as follows: an initial temperature of 120°C (held for 1 min), increased at 12°C min⁻¹ to 140 0 C (held for 5 min), followed by an increment of 20 0 C min -1 to a final temperature of 240 0 C (held for 2 min). The injector and detector interface temperatures were maintained at 250 0 C. A splitless injection mode was used to enhance sensitivity. Identification of acrylamide residues in the samples was achieved by comparing retention times of sample peaks with those of acrylamide standards under identical GC conditions. Dietary Acrylamide Exposure (DAE) Assessment In this study, the dietary exposure to acrylamide from bakery products was estimated using a standardized Eq. (1). The calculation was based on the consumption patterns of traditional foods, the concentration of acrylamide in these foods, and the average body weight of the population. The formula used for estimating daily acrylamide exposure is as follows: DAE = \(\:\frac{\mathbf{B}\times\:\mathbf{S}}{\mathbf{M}}\) ---------------(1) Where, DAE = Daily acrylamide exposure (µgkg -1 body weight per day), B = Amount of bakery food consumed (g or mL per day; 100 gday -1 as a standard consumption value), S = Concentration of acrylamide in bakery foods (µg/kg), M = Body weight, assumed to be 70 kg for an average adult (Aghvami et al. 2023 ; Başaran et al. 2023 ; Esposito et al. 2020 ; Simões de Borba et al. 2023). Risk Assessment To evaluate the potential health risks associated with dietary acrylamide exposure, a risk characterization was conducted using the Margin of Exposure (MOE) approach. The MOE is a tool used to assess the level of concern for both neurotoxic and carcinogenic effects of acrylamide. The calculations were based on established toxicological benchmarks and the estimated dietary exposure levels. Neurotoxic Risk Assessment (MOE n ) The Margin of Exposure for neurotoxicity (MOEn) was calculated as the ratio between the No Observed Adverse Effect Level (NOAEL) for neurotoxic effects and the estimated dietary exposure to acrylamide. The NOAEL for neurotoxicity was set at 0.2 mgkg -1 body weight per day, based on toxicological studies(Başaran et al. 2023 ). The Eq. (2)is used for MOE n is as follows: MOE n = \(\:\frac{\mathbf{N}\mathbf{O}\mathbf{A}\mathbf{E}\mathbf{L}}{\mathbf{D}\mathbf{A}\mathbf{E}}\) ---------------(2) Carcinogenic Risk Assessment (MOEc) The Margin of Exposure for carcinogenicity (MOEc) was calculated as the ratio between the Benchmark Dose Lower Confidence Limit (BMDL 10 ) and the estimated dietary exposure. The BMDL 10 values used were 0.31 mg/kg body weight per day (310 µg/kg body weight per day), representing the dose associated with a 10% increased risk of carcinogenic effects(Basaran and Faiz 2022 ). The Eq. (3) for MOEc is: MOE c = \(\:\frac{{\mathbf{B}\mathbf{M}\mathbf{D}\mathbf{L}}_{10}}{\mathbf{D}\mathbf{A}\mathbf{E}}\) ---------------(3) A higher MOE n value indicates a lower risk of neurotoxic effects. An MOE n value greater than 100 is generally considered to indicate a low level of concern for neurotoxicity. Similarly, a higher MOEc value suggests a lower risk of carcinogenic effects. A MOEc value greater than 10,000 is typically considered to indicate a low level of concern for carcinogenicity. Results and Discussion Method Validation The validation of the analytical method for acrylamide determination was successfully conducted using calibration solutions in the concentration range of 10 to 200 µgL − 1 . The calibration curve demonstrated satisfactory linearity, with a correlation coefficient (R 2 ) of 0.9815, indicating a strong relationship between the concentration of acrylamide and the corresponding analytical response(Van Loco et al. 2002 ). The sensitivity of the method was evaluated by LOD and LOQ, which were found to be 0.54 µgL − 1 and 0.77 µgL − 1 , respectively. These values confirm the method's capability to detect and quantify acrylamide at low concentrations, making it suitable for the analysis of trace levels in complex matrices such as bakery products(Khaksari et al. 2017 ; Shrivastava and Gupta 2011 ). To assess the accuracy and reliability of the method, recovery studies were performed by spiking various bakery samples with a known concentration of acrylamide (33.33 µgL − 1 ). The recovery percentages ranged from 62–83%, with an average recovery of 73%. While these values indicate acceptable accuracy, the variability in recovery rates across different samples suggests potential matrix effects or interferences that may influence the analytical performance. Overall, the method demonstrated satisfactory performance in terms of linearity, sensitivity, and accuracy. Acrylamide in Real Samples The analysis of acrylamide contamination in various bakery products, including bread, cake, burger buns, and pizza, revealed significant findings regarding the prevalence and levels of acrylamide in these food items. A total of 36 bakery samples were analyzed, distributed as follows: 12 bread samples, 12 cake samples, 6 burger bun samples, and 6 pizza samples. The Fig. 4 (a) presents the levels of acrylamide, a potentially harmful chemical, detected in bread samples collected from 12 different districts in Bangladesh. The acrylamide concentrations in the bread samples are reported in µgkg − 1 , alongside the benchmark level of 50 µgkg − 1 set by the European Union and supported by recent studies (Pogurschi et al. 2021 ; Sarion et al. 2021 ; “Scientific Opinion on acrylamide in food” 2015) for white bread. The results reveal significant variability in acrylamide levels across the samples. For instance, sample B-6 from Rajshahi recorded the highest concentration (1004.70 µgkg − 1 ), exceeding the EU benchmark by more than 20 times, while samples B-2 (Narayanganj), B-8 (Noakhali), and B-12 (Bhola) showed acrylamide levels below the detection limit (BDL). Other samples, such as B-4 (Mymensingh) and B-7 (Jessore), also exhibited elevated levels (552.30 µgkg − 1 and 169.80 µgkg − 1 , respectively), far surpassing the recommended limit. In contrast, samples like B-3 (Faridpur), B-5 (Sylhet), and B-11 (Bandarban) had relatively low concentrations (3.04, 2.49, and 31.52 µgkg − 1 , respectively), falling well below the benchmark. A study reported that the acrylamide concentration in the bread samples ranged from 20 to 200 µg kg − 1 (Sáez-Hernández et al. 2022 ).A recent study conducted in Iran revealed that approximately 96% of Sangak bread samples contained acrylamide. Among these, 64.3% of semi-industrial and 33.3% of traditional Sangak bread samples exceeded the benchmark level (Eslamizad et al. 2020 ).Another study conducted in Nigeria reported that the mean acrylamide concentration in the analyzed bread samples was 163.32 µgkg − 1 (C.I. et al. 2022). The acrylamide levels in cake samples collected from 12 sampling stations across Bangladesh were analyzed and compared with the benchmark level of 66 µgkg − 1 set by the European Food Safety Authority (“Scientific Opinion on acrylamide in food” 2015) and referenced by other study (Ahmad et al. 2022 ). The results revealed significant variability in acrylamide concentrations as shown in Fig. 4 (b), ranging from 11.49 µgkg − 1 in Joypurhaat (C-8) to 901.68µgkg − 1 in Khulna (C-6). Notably, six out of the twelve samples (C-2, C-6, C-7, C-9, C-10, and C-12) exceeded the benchmark level, with Khulna (C-6) showing an exceptionally high concentration, approximately 13.7times higher than the recommended limit. The elevated acrylamide levels in certain samples, such as those from Khulna (C-6) and Tejgaon (C-7), could be attributed to variations in baking conditions, such as higher temperatures or prolonged baking times, which are known to promote acrylamide formation (“Scientific Opinion on acrylamide in food” 2015). Conversely, samples like Joypurhaat (C-8) and Savar (C-4) exhibited lower levels, possibly due to better-controlled processing conditions or the use of mitigation strategies, such as asparaginase treatment or reduced sugar content. A recent study revealed that the acrylamide levels in cinnamon cake samples varied between 169.38 and 212.28 µgkg − 1 (Aghvami et al. 2023 ).Another study conducted in Nigeria reported that the mean acrylamide concentration in the analyzed cake samples was 305.20 µgkg − 1 (C.I. et al. 2022).A recent study revealed that, among various bakery products, cake contained detectable levels of acrylamide, with a measured concentration of 71.21 µgkg − 1 (Ahmad et al. 2022 ). The acrylamide levels in burger bun samples from six locations in Dhaka, Bangladesh, were analyzed and compared with the benchmark level of 50 µgkg − 1 set by the European Union and referenced by other studies (Pogurschi et al. 2021 ; Sarion et al. 2021 ). The results revealed significant variability as shown in Fig. 4 (c), with concentrations ranging from BDL in Mirpur-10 (BB-5) to 2998.70µgkg − 1 in Kazipara (BB-3). Notably, four out of six samples (BB-2, BB-3, BB-4, and BB-6) exceeded the benchmark level, with Kazipara (BB-3) showing an exceptionally high concentration, approximately 60 times the recommended limit. The elevated acrylamide levels in samples like Kazipara (BB-3) and Dhanmondi (BB-2) may result from high-temperature baking or prolonged processing times, which are known to promote acrylamide formation. In contrast, the BDL result in Mirpur-10 (BB-5) suggests better control over baking conditions or the use of mitigation strategies. The acrylamide levels in pizza samples collected from six locations in Dhaka, Bangladesh, were analyzed and compared with the benchmark level of 24 µgkg − 1 set by the European Food Safety Authority(“Scientific Opinion on acrylamide in food” 2015) and referenced by other study (Ahmad et al. 2022 ). The results showed in Fig. 4 (d) that all samples were below the benchmark level, with concentrations ranging from BDL in Dhanmondi (P-1) to 17.19µgkg − 1 in Motijheel (P-4). Notably, Kotwali (P-3) recorded the lowest level at 0.96µgkg − 1 , while Motijheel (P-4) had the highest, still well within the safe limit. The low acrylamide levels in these samples suggest effective control of baking conditions, such as temperature and time, which are critical factors in acrylamide formation. A recent study revealed that, among various bakery products, pizza contained detectable levels of acrylamide, with a measured concentration of 62.42 µgkg − 1 (Ahmad et al. 2022 ).The use of quality ingredients and adherence to food safety guidelines may have contributed to these favorable results. These findings indicate that pizza production in Dhaka generally complies with international safety standards, but continuous monitoring and awareness are essential to maintain these levels and further reduce acrylamide exposure. The results indicated that acrylamide contamination was widespread across the tested bakery products. Among the 12 bread samples, 9 (75%) were found to be contaminated with acrylamide, while all 12 cake samples (100%) tested positive for acrylamide contamination. Similarly, 5 out of 6 burger bun samples (83%) and 5 out of 6 pizza samples (83%) were contaminated with acrylamide. These findings highlight the pervasive nature of acrylamide in bakery products, which is consistent with previous studies linking acrylamide formation to high-temperature cooking processes such as baking and frying. Furthermore, the study evaluated the extent to which acrylamide levels in these samples exceeded the benchmark levels set by regulatory authorities. Among the contaminated samples, 6 out of 9 bread samples (67%), 4 out of 12 cake samples (33%), and 4 out of 5 burger bun samples (80%) exceeded the benchmark levels. Notably, none of the pizza samples exceeded the benchmark levels, suggesting that the preparation or composition of pizza may result in lower acrylamide formation compared to other bakery products (Fig. 5 ). These findings emphasize the importance of implementing mitigation strategies, such as optimizing baking conditions, using alternative ingredients, or incorporating acrylamide-reducing agents, to minimize acrylamide formation in bakery products. Additionally, regulatory bodies and food manufacturers should collaborate to establish and enforce stricter guidelines to ensure consumer safety and reduce dietary exposure to acrylamide. Further research is warranted to explore the factors contributing to acrylamide formation in specific bakery products and to develop effective intervention strategies. Risk Assessment The dietary acrylamide exposure (DAE) among different bakery products in Bangladesh varied significantly (Table 2 ). Burger buns exhibited the highest DAE, with BB-3 (4.284 µgkg -1 body weight per day) at Kazipara and BB-2 (1.193 µgkg -1 body weight per day) at Dhanmondi showing the greatest exposure levels. Among bread samples, B-6 had the highest DAE (1.435 µgkg -1 body weight per day) at Rajshahi, while other samples ranged from 0.000 to 0.789 µgkg -1 body weight per day. Cake samples demonstrated moderate acrylamide exposure, with the highest value observed in C-6 (1.288 µgkg -1 body weight per day) at Khulna, whereas most other cakes had values below 0.25 µgkg -1 body weight per day. Pizza samples exhibited the lowest acrylamide exposure, with DAE values between 0.000 and 0.025 µgkg -1 body weight per day, except for P-2 (0.016 µgkg -1 body weight per day) at Lalbagh and P-5 (0.020 µgkg -1 body weight per day) at Azimpur. These variations in acrylamide exposure may be attributed to differences in ingredients, baking conditions, and cooking temperatures. Notably, products with higher heat processing, such as burger buns and certain breads, contained elevated acrylamide levels. The findings suggest that consumption of specific bakery items may pose higher dietary acrylamide exposure risks, warranting further investigation into mitigation strategies and potential health concerns. Table 2 Dietary Acrylamide Exposure (DAE, µgkg − 1 body weight per day) of different bakery products of Bangladesh Bread DAE Cake DAE Burger bun DAE Pizza DAE B-1 0.236 C-1 0.087 BB-1 0.046 P-1 0.000 B-2 0.000 C-2 0.117 BB-2 1.193 P-2 0.016 B-3 0.004 C-3 0.060 BB-3 4.284 P-3 0.001 B-4 0.789 C-4 0.026 BB-4 0.707 P-4 0.025 B-5 0.004 C-5 0.083 BB-5 0.000 P-5 0.020 B-6 1.435 C-6 1.288 BB-6 0.304 P-6 0.004 B-7 0.243 C-7 0.239 B-8 0.000 C-8 0.016 B-9 0.317 C-9 0.141 B-10 0.092 C-10 0.023 B-11 0.045 C-11 0.032 B-12 0.000 C-12 0.039 The Margin of Exposure for neurotoxicity (MOE n ) varied widely among different bakery products in Bangladesh (Table 3 ). Burger buns exhibited the lowest MOE n , with BB-3 (47) at Kazipara and BB-2 (167) Dhanmondi, indicating a higher potential neurotoxic risk. In contrast, BB-1 (4347) at Mirpur-1 and BB-6 (658) Mohammadpur showed comparatively safer margins. Bread samples displayed a broad range, with B-6 (139) at Rajshahi having the lowest MOE n , suggesting a potential concern, whereas B-3 at Faridpur and B-5 at Sylhet (both 50,000) indicated minimal risk. Cake samples generally had moderate MOE n values, with the lowest in C-6 (155) at Khulna and the highest in C-8 at Joypurhaat (12,500). Pizza exhibited the highest safety margins, with P-3 at Kotwali (200,000) and P-6 at Shyamoli (50,000), while P-4 at Motijheel (8000) and P-5 at Azimpur (10,000) remained within safe limits. Undefined values indicate extremely low exposure, leading to negligible risk. The findings suggest that certain bakery products, especially some burger buns and bread, may pose a higher neurotoxic risk due to acrylamide exposure. These variations emphasize the need for stricter control of processing conditions to minimize acrylamide formation in high-risk bakery products. Table 3 Margin of Exposure for neurotoxicity (MOE n ) of different bakery products of Bangladesh Bread MOE n Cake MOE n Burger bun MOE n Pizza MOE n B-1 847 C-1 2298 BB-1 4347 P-1 Undefined B-2 Undefined C-2 1709 BB-2 167 P-2 12500 B-3 50000 C-3 3333 BB-3 47 P-3 200000 B-4 253 C-4 7692 BB-4 283 P-4 8000 B-5 50000 C-5 2410 BB-5 Undefined P-5 10000 B-6 139 C-6 155 BB-6 658 P-6 50000 B-7 823 C-7 837 B-8 Undefined C-8 12500 B-9 631 C-9 1418 B-10 2173 C-10 8695 B-11 4444 C-11 6250 B-12 Undefined C-12 5128 The Margin of Exposure for carcinogenicity (MOE c ) varied significantly across different bakery products in Bangladesh (Table 4 ). Burger buns showed the lowest MOE c values, with BB-3 at Kazipara (72) and BB-2 at Dhanmondi (260), indicating a higher carcinogenic risk. In contrast, BB-1 at Mirpur (6739) and BB-6 at Mohammadpur (1020) had relatively higher margins, suggesting lower concern. Bread samples displayed a broad range, with B-6 at Rajshahi(216) and B-4 at Mymensingh (393) at the lower end, while B-3 at Faridpur and B-5 at Sylhet (both 77,500) indicated minimal risk. Cakes exhibited moderate MOE c values, with C-6 at Khulna (241) having the lowest and C-4 at Savar (11,923) among the highest. Pizza samples had the highest safety margins, with P-3 at Kotwali (310,000) and P-6 at Shyamoli (77,500), while P-4 at Motijheel (12,400) and P-5 at Azimpur (15,500) were within acceptable limits. Undefined values indicate extremely low exposure, leading to negligible risk. These results highlight that certain bakery products, particularly some burger buns and bread, may pose a higher carcinogenic risk due to acrylamide exposure. Controlling acrylamide formation through optimized baking conditions is crucial to reducing potential health risks associated with these products. Table 4 Margin of Exposure for carcinogenicity (MOE c ) of different bakery products of Bangladesh Bread MOE c Cake MOE c Burger bun MOE c Pizza MOE c B-1 1313 C-1 3563 BB-1 6739 P-1 Undefined B-2 Undefined C-2 2649 BB-2 260 P-2 19375 B-3 77500 C-3 5167 BB-3 72 P-3 310000 B-4 393 C-4 11923 BB-4 738 P-4 12400 B-5 77500 C-5 3735 BB-5 Undefined P-5 15500 B-6 216 C-6 241 BB-6 1020 P-6 77500 B-7 1275 C-7 1297 B-8 Undefined C-8 19375 B-9 978 C-9 2198 B-10 3370 C-10 13478 B-11 6889 C-11 9687 B-12 Undefined C-12 7948 Conclusion This study provides critical insights into acrylamide contamination in bakery products consumed in Bangladesh. The high prevalence of acrylamide, particularly in burger buns, bread, and cakes, raises significant public health concerns. Risk assessment using the Margin of Exposure (MOE) approach indicated potential neurotoxic and carcinogenic risks, with burger buns posing the highest dietary exposure. These findings underscore the urgent need for improved processing techniques to minimize acrylamide formation, such as optimizing baking temperature and time, modifying ingredient composition, and implementing regulatory controls. Regional variations in contamination levels highlight the necessity of continuous monitoring and stricter food safety regulations to protect consumers. Public awareness campaigns on acrylamide risks and safer food preparation methods can further help reduce exposure. Given the widespread consumption of bakery products in Bangladesh, regulatory agencies should establish and enforce benchmark levels for acrylamide. Future research should focus on developing mitigation strategies and alternative processing methods to ensure safer food production. By addressing these concerns, policymakers, food manufacturers, and consumers can work together to mitigate acrylamide exposure and safeguard public health. References Acrylamide | EFSA. 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Current Research in Food Science , 5 , 464–470. https://doi.org/10.1016/J.CRFS.2022.01.010 Wang, F., Fan, B., Chen, C., & Zhang, W. (2022). Acrylamide causes neurotoxicity by inhibiting glycolysis and causing the accumulation of carbonyl compounds in BV2 microglial cells. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association , 163 . https://doi.org/10.1016/J.FCT.2022.112982 Wenzl, T., Haedrich, J., Schaechtele, A., Robouch, P., Stroka, J., Burdaspal, P., et al. (n.d.). Authorship 1. Editors 2. Members of the Scientific Committees 2.1 Members of networks of National Reference Laboratories for Heavy Metals, PAHs, Mycotoxins. WHO Food Safety Programme. (2002). Health Implications of Acrylamide in Food : Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002. Food safety consultations , 35 p. http://whqlibdoc.who.int/publications/2002/9241562188.pdf%5Cnhttp://whqlibdoc.who.int/publications/japanese/9241562188_jap.pdf. Accessed 16 March 2025 Yamazaki, K., Isagawa, S., Kibune, N., & Urushiyama, T. (2012). A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization. Food Additives and Contaminants - Part A , 29 (5), 705–715. https://doi.org/10.1080/19440049.2011.645217 Zhang, H., Shan, L., Aniagu, S., Jiang, Y., & Chen, T. (2022). Paternal acrylamide exposure induces transgenerational effects on sperm parameters and learning capability in mice. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association , 161 . https://doi.org/10.1016/J.FCT.2022.112817 Zhang, Y., Dong, Y., Ren, Y., & Zhang, Y. (2006a). Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. Journal of Chromatography A , 1116 (1–2), 209–216. https://doi.org/10.1016/J.CHROMA.2006.03.042 Zhang, Y., Dong, Y., Ren, Y., & Zhang, Y. (2006b). Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. Journal of Chromatography A , 1116 (1–2), 209–216. https://doi.org/10.1016/J.CHROMA.2006.03.042 Zhao, M., Zhang, B., & Deng, L. (2022). The Mechanism of Acrylamide-Induced Neurotoxicity: Current Status and Future Perspectives. Frontiers in nutrition , 9 . https://doi.org/10.3389/FNUT.2022.859189 Zhu, Y., Li, G., Duan, Y., Chen, S., Zhang, C., & Li, Y. (2008). Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector. Food chemistry , 109 (4), 899–908. https://doi.org/10.1016/J.FOODCHEM.2008.01.020 Zhuang, H., Zhang, T., Liu, J., & Yuan, Y. (2022). Chemical Contamination in Bread from Food Processing and Its Environmental Origin. Molecules 2022, Vol. 27, Page 5406 , 27 (17), 5406. https://doi.org/10.3390/MOLECULES27175406 Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6296464","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":433256970,"identity":"f585b418-d462-4b12-9061-ce074001597d","order_by":0,"name":"Abida Sultana","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA30lEQVRIiWNgGAWjYDACCcYGCSCVwMDAfADElSFFC1sCiMtDhBYwAmnhMQDxCWvhn93ceOMHg10ev9iZz69u1FjwMLAfProBryV3DjZb9jAkF0vOzt1mnXMM6DCetLQbeK25kdgGVHYgccPt3G3GOWxAtgSPGV4t8kAtkn+AWvbfznlmnPOPCC0GQC3SYFukc5gf57YRocUQ6BdrGYPkxBm308yYc/skeNgI+UXudvvDm28q7BL7Zyc//pzzrU6On/3wMfzehzgPTLJJgEnCyhGA+QMpqkfBKBgFo2DkAACWVUhSNxTD+QAAAABJRU5ErkJggg==","orcid":"","institution":"University of Dhaka","correspondingAuthor":true,"prefix":"","firstName":"Abida","middleName":"","lastName":"Sultana","suffix":""},{"id":433258089,"identity":"e587c31c-e758-48f3-a232-0c1e74604ea6","order_by":1,"name":"Md. Mazharul Islam","email":"","orcid":"","institution":"University of Dhaka","correspondingAuthor":false,"prefix":"","firstName":"Md.","middleName":"Mazharul","lastName":"Islam","suffix":""},{"id":433264464,"identity":"2b66faea-0ba3-4859-a310-9212bbcc65fb","order_by":2,"name":"Shahnaz Akhtar Nishat","email":"","orcid":"","institution":"University of Dhaka","correspondingAuthor":false,"prefix":"","firstName":"Shahnaz","middleName":"Akhtar","lastName":"Nishat","suffix":""},{"id":433264465,"identity":"2793ed66-5510-49b4-9c32-4c036719e585","order_by":3,"name":"Supath Xavier Besra","email":"","orcid":"","institution":"University of Dhaka","correspondingAuthor":false,"prefix":"","firstName":"Supath","middleName":"Xavier","lastName":"Besra","suffix":""}],"badges":[],"createdAt":"2025-03-24 14:39:09","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":true,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":true},"doi":"10.21203/rs.3.rs-6296464/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6296464/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":79161623,"identity":"d261721c-c420-4f9d-97e0-a48332cf065c","added_by":"auto","created_at":"2025-03-25 07:33:29","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":231767,"visible":true,"origin":"","legend":"\u003cp\u003eOverlain chromatogram of standard solutions of acrylamide\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-6296464/v1/1de5ea0b0a748f464cd39d4c.png"},{"id":79161632,"identity":"c42333e2-ec0e-4787-bca4-f7b8a1a5d62b","added_by":"auto","created_at":"2025-03-25 07:33:29","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":166176,"visible":true,"origin":"","legend":"\u003cp\u003eCalibration curve of standard acrylamide\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-6296464/v1/d5a67388cbc85504796a49e8.png"},{"id":79161625,"identity":"b65563b5-1392-4f17-aaa8-24d999baaa53","added_by":"auto","created_at":"2025-03-25 07:33:29","extension":"jpg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":249895,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of sample baked products (a) B-6 (b) C-2 (c) P-4(d) BB-1\u003c/p\u003e","description":"","filename":"3.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6296464/v1/d47992c1396767148d3f9395.jpg"},{"id":79161624,"identity":"bdbf73d9-d9d7-4094-915c-63d5e19856ef","added_by":"auto","created_at":"2025-03-25 07:33:29","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":404741,"visible":true,"origin":"","legend":"\u003cp\u003eAmount of acrylamide content in different Bakery products (a-d) in Bangladesh\u003c/p\u003e","description":"","filename":"4.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6296464/v1/19a46996308d9c63c702daa8.jpg"},{"id":79162699,"identity":"dcfe055f-868e-4011-a6f3-15cb66fbb94f","added_by":"auto","created_at":"2025-03-25 07:49:29","extension":"jpg","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":131025,"visible":true,"origin":"","legend":"\u003cp\u003eGraphical representation of the analyzed sample contaminated by acrylamide\u003c/p\u003e","description":"","filename":"5.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6296464/v1/4b78109f575b1192bb283e99.jpg"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003eOccurrence, Dietary Exposure, and Toxicological Insights into Acrylamide Contamination in Bakery Products in Bangladesh\u003c/p\u003e","fulltext":[{"header":"Introduction","content":"\u003cp\u003eAcrylamide (C\u003csub\u003e3\u003c/sub\u003eH\u003csub\u003e5\u003c/sub\u003eNO) is a low-molecular-weight organic compound that has garnered significant attention due to its presence in thermally processed foods(Amanda and House \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). It is classified as a potential carcinogen and neurotoxin, raising concerns about its impact on human health (Buckner et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2016\u003c/span\u003e; Merhi et al. \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Acrylamide is not naturally present in raw foods but forms during high-temperature cooking processes such as frying, baking, roasting, and toasting, typically at temperatures above 120\u003csup\u003eo\u003c/sup\u003eC (Adimas et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Pandiselvam et al. \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Sim\u0026otilde;es de Borba et al. 2023). The primary mechanism of acrylamide formation is the Maillard reaction, a non-enzymatic browning process that occurs between the amino acid asparagine and reducing sugars (e.g., glucose and fructose) in carbohydrate-rich foods (Govindaraju et al. \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Liu et al. \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Oliver et al. \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Stadler and G\u0026ouml;kmen \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). This reaction not only contributes to the desirable flavor, color, and texture of baked goods but also leads to the unintended formation of acrylamide as a byproduct(Augustine and Bent \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; \u0026ldquo;The Maillard reaction: the science behind flavour and colour in foods and beverages | Ragus\u0026rdquo; n.d.).\u003c/p\u003e \u003cp\u003eBakery items, such as bread, cakes, burger buns, and pizza, are particularly susceptible to acrylamide formation due to their high carbohydrate content and the baking process involved in their preparation (Ahmad et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; \u0026Ccedil;ebi \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Studies have shown that the acrylamide content in these products varies depending on factors such as cooking time, temperature, and the composition of raw ingredients (Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Schouten et al. \u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). For instance, crusts of bread and pizza, which are exposed to higher temperatures, often exhibit elevated acrylamide levels compared to their inner portions (Ahrn\u0026eacute; et al. \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2007\u003c/span\u003e; Rose et al. \u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Understanding and reducing acrylamide formation in widely consumed bakery products is crucial for food safety and public health, as it is classified by IARC as a probable human carcinogen (Group 2A) due to its toxicological effects (Başaran et al. \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Epidemiological studies suggest a possible link between dietary acrylamide exposure and an increased risk of cancers, including kidney, ovarian, and endometrial cancers (Filippini et al. \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Quartey et al. \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Beyond carcinogenicity, acrylamide is associated with neurotoxicity and reproductive toxicity(Lindeman et al. \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Animal models have shown that acrylamide exposure can lead to peripheral nerve damage, motor dysfunction, and cognitive impairments (Rajeh \u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Wang et al. \u003cspan citationid=\"CR69\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Zhao et al. \u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Additionally, studies indicate adverse effects on reproductive health, including reduced fertility and developmental toxicity in offspring (Gupta et al. \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; H. Zhang et al. \u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). These findings underscore the need for caution, particularly for vulnerable populations such as pregnant women and children.\u003c/p\u003e \u003cp\u003eGiven the widespread consumption of acrylamide-containing foods, such as bakery products, monitoring its levels in the diet is critical for public health. Regulatory agencies, including the European Food Safety Authority (EFSA), have emphasized the importance of reducing dietary acrylamide exposure to mitigate potential health risks (\u0026ldquo;Acrylamide | EFSA\u0026rdquo; n.d.; Mihalache and Dall\u0026rsquo;Asta \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). This highlights the urgency of ongoing research and surveillance to ensure food safety and protect consumers.Bakery items, such as bread, cakes, burger buns, and pizza, are of particular concern due to their global consumption and the high-temperature processing involved in their preparation. These products are carbohydrate-rich, containing asparagine and reducing sugars, which are precursors for acrylamide formation during baking or frying (Adimas et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Batuwita et al. \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Henao Toro et al. \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Rifai and Saleh \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Global studies have reported acrylamide concentrations in bakery products ranging from 20 to 500 \u0026micro;g/kg, with higher levels found in well-browned or toasted items (Khan et al. \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Perestrelo et al. \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Verma and Yadav \u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). For example, bread samples from Europe and Asia have shown acrylamide levels averaging 50\u0026ndash;200 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e, while cakes and biscuits often exceed 300 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e (Fan et al. \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Food et al. \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; \u0026ldquo;Results on acrylamide levels in food from monitoring years 2007\u0026ndash;2009 and Exposure assessment\u0026rdquo; 2011; \u0026ldquo;Scientific Opinion on acrylamide in food\u0026rdquo; 2015; Zhuang et al. \u003cspan citationid=\"CR78\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). These findings highlight the need for localized studies in regions like Bangladesh, where dietary habits and processing methods may differ. Globally, regulatory bodies have established guidelines to mitigate acrylamide levels in food due to its potential health risks. The European Commission has set benchmark levels for acrylamide in various food categories, including bakery products, with bread and biscuits limited to 50\u0026ndash;350 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e (\u0026ldquo;Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance) (c. 2158)\u0026rdquo; n.d.; Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Similarly, the U.S. FDA has issued guidance for food manufacturers to reduce acrylamide through process optimization, though no mandatory limits are in place (\u0026ldquo;FDA Issues Final Guidance for Industry on How to Reduce Acrylamide in Certain Foods | FDA\u0026rdquo; n.d.). The World Health Organization (WHO) also emphasizes the need for continuous monitoring and risk assessment of acrylamide in the diet (\u0026ldquo;Additional Research on Acrylamide in Food essential, Scientists declare\u0026rdquo; n.d.; \u0026ldquo;Health Implications of Acrylamide in Food Report of a Joint FAO/WHO Consultation Issued by the World Health Organization in collaboration with the Food and Agriculture Organization of the United Nations Food Safety Programme Department of Protection of the Human Environment World Health Organization\u0026rdquo; n.d.; WHO Food Safety Programme. 2002).\u003c/p\u003e \u003cp\u003eAcrylamide detection in food matrices relies on advanced analytical techniques, including gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and gas chromatography with electron capture detection (GC-ECD) (Dunovsk\u0026aacute; et al. \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2006\u003c/span\u003e; Nemoto et al. \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2002\u003c/span\u003e; Pundir et al. \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2019a\u003c/span\u003e; Skinner et al. \u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). GC-MS and LC-MS are widely used for their high sensitivity and ability to quantify acrylamide at trace levels (G\u0026ouml;kmen \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Hasan et al. \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Sun et al. \u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). However, GC-ECD offers a cost-effective and reliable alternative, particularly for laboratories with limited resources (Bertuzzi et al. \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Oracz et al. \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2011\u003c/span\u003e; Perera et al. \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Pundir et al. \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2019b\u003c/span\u003e; Zhu et al. \u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). In this study, GC-ECD was chosen for its robustness, affordability, and ability to deliver precise results, aligning with the need for accessible methods in regions like Bangladesh. Despite the global concern over acrylamide in food, there is a significant lack of studies focusing on acrylamide levels in bakery products in Bangladesh and similar regions. This study quantifies acrylamide levels in commonly consumed bakery items in Bangladesh, including bread, cakes, burger buns, and pizza, due to their high-temperature processing. Using GC-ECD, the study provides the first comprehensive local assessment of acrylamide concentrations. The findings will inform public health policies, regulatory frameworks, and industry practices to minimize acrylamide formation. By raising awareness among consumers, manufacturers, and policymakers, the research contributes to food safety and public health efforts in Bangladesh.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n \u003ch2\u003eGlassware, Chemicals, and Equipment\u003c/h2\u003e\n \u003cp\u003eVarious laboratory apparatus and instruments were utilized in this research. The glass and plastic ware included round-bottom flasks (100 mL), conical flasks (100 mL), graduated test tubes, graduated pipettes (1.0 and 25.0 mL), Pasteur pipettes, micro pipettes, volumetric flasks (10.0-250.0 mL), mortars and pestles, beakers, GC vials, spatulas, and zip-lock plastic bags for sampling. All glassware was cleaned with detergent and water, rinsed thoroughly, followed by distilled water and acetone, then oven-dried at 102 \u003csup\u003e0\u003c/sup\u003eC and stored under aluminum foil. Analytical and reagent-grade chemicals included KBrO\u003csub\u003e3\u003c/sub\u003e (SMART LAB, Indonesia), 12M HCl (BDH, UK), and Acrylamide (\u0026gt;\u0026thinsp;99.8%, Sigma-Aldrich, USA) was used for standard solutions. Other chemicals included NaCl (Sigma-Aldrich), H₂SO₄ (98%, BDH, UK), KBr (Merck, Germany), Na\u003csub\u003e2\u003c/sub\u003eS\u003csub\u003e2\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e (Scharlau, Germany), Na\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e (Merck, Germany), n-hexane (Merck, Germany), and ethyl acetate (RCI Labscan, USA). Distilled and deionized water was obtained from a Milli-Q system. Instruments used were a Zeeman atomic absorption spectrometer (Varian, Australia), UV spectrophotometer (Shimadzu UV-1800), GC-ECD (Shimadzu-2030, Japan), analytical balances, an oven, a Carbolite furnace, a kitchen blender, a rotary vacuum evaporator, a centrifuge, and a vortex machine.\u003c/p\u003e\n\u003c/div\u003e\n\u003ch3\u003eSampling Area and Sampling\u003c/h3\u003e\n\u003cp\u003eThe study region of the research work was intended to be the entirety of the country. The sampling methodology included about thirty-six different sampling stations of Bangladesh. In total, thirty-six samples were collected from various bakeries, restaurants, and fast-food places in Dhaka and different districts of Bangladesh. There were 12breads (B), 12 cake (C), 6 burger buns (BB), and 6 pizza (P) samples. The choice of these samples was based on the highest consumption and popularity among the populace in each location. The cake samples were coded as shown in the Table \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e. The samples were gathered at the beginning of the days and immediately taken to the laboratory for analysis. All samples were acquired and analyzed within the recommended time of consumption.\u003c/p\u003e\n\u003cp\u003e\u003c/p\u003e\u0026nbsp;\u003ctable id=\"Tab1\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eSampling information of different baked goods of Bangladesh\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eBread\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSampling stations\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCake\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSampling stations\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eBurger bun\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSampling stations\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePizza\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSampling stations\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eNarsingdi\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMirpur-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMirpur-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eDhanmondi\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eNarayanganj\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eLalmatia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eDhanmondi\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eLalbagh\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eFaridpur\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eShyamoli\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eKazipara\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eKotwali\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMymensingh\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSavar\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eLalbagh\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMotijheel\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSylhet\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ePatuakhali\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMirpur-10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eAzimpur\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eRajshahi\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eKhulna\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBB-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMohammadpur\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eP-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eShyamoli\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eJessore\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eTejgaon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eNoakhali\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eJoypurhaat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ePatuakhali\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ePabna\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBarisal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ePanchagarh\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBandarban\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBarishal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eB-12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eBhola\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC-12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eComilla\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003c/p\u003e\n\u003ch3\u003eSample Treatment and Storage\u003c/h3\u003e\n\u003cp\u003eApproximately 10\u0026ndash;12 g of each sample was collected from its center and dried at 75 \u003csup\u003e0\u003c/sup\u003eC in an oven for 2 hours. Due to the greasy nature of cakes and the presence of cheese, meat, and various toppings in pizza, the final extract for spectrophotometric analysis appeared turbid. To eliminate this turbidity, a defatting process was performed by heating the samples with n-hexane in a water bath, followed by oven drying. Similarly, the turbidity observed in burger buns resulted from the oily patty, cheese, and other fillings. To ensure thorough defatting, the powdered bun samples underwent pretreatment with n-hexane and were subsequently dried. After drying, all samples were finely pulverized using a grinder, sealed in zip-lock bags, and stored under refrigeration for further analysis. This rigorous sample preparation ensured the removal of interfering lipids, facilitating accurate spectrophotometric measurements.\u003c/p\u003e\n\u003ch3\u003eDetermination of Acrylamide\u003c/h3\u003e\n\u003cp\u003eThe acrylamide content in the samples was determined using gas chromatography equipped with an electron capture detector (GC-ECD)(Y. Zhang et al. \u003cspan class=\"CitationRef\"\u003e2006a\u003c/span\u003e; Zhu et al. \u003cspan class=\"CitationRef\"\u003e2008\u003c/span\u003e). Acrylamide is a highly polar, non-volatile compound with poor retention time and peak shape in conventional non-polar or weakly polar GC columns. Therefore, derivatization is essential to enhance its volatility for effective GC separation(Programs n.d.). This process involves bromination using KBrO\u003csub\u003e3\u003c/sub\u003e and KBr, yielding two derivatives: 2,3-dibromopropionamide (2,3-DBPA, \u0026lt;\u0026thinsp;5%) and 2-bromopropenamide (2-BPA, \u0026gt;\u0026thinsp;95%). These derivatives exhibit superior GC properties, including sharp peaks and high ECD response, and are significantly less polar than acrylamide, making them readily soluble in non-polar solvents such as ethyl acetate and n-hexane. Among the two, 2-BPA was selected as the quantitative analyte due to its peak response being nearly 20 times higher than that of 2,3-DBPA, ensuring enhanced sensitivity and accuracy in acrylamide quantification(Prost \u003cspan class=\"CitationRef\"\u003e2010\u003c/span\u003e; Y. Zhang et al. \u003cspan class=\"CitationRef\"\u003e2006a\u003c/span\u003e, \u003cspan class=\"CitationRef\"\u003e2006b\u003c/span\u003e; Zhu et al. \u003cspan class=\"CitationRef\"\u003e2008\u003c/span\u003e).\u003c/p\u003e\n\u003ch3\u003eStock and Working Standard Solution\u003c/h3\u003e\n\u003cp\u003eA stock solution of acrylamide (10 \u0026micro;gmL\u003csup\u003e-1\u003c/sup\u003e) was prepared by dissolving acrylamide in distilled water. Aliquots of 10 \u0026micro;L, 25 \u0026micro;L, 50 \u0026micro;L, 100 \u0026micro;L, and 200 \u0026micro;L from this primary stock solution were transferred into 10.0 mL volumetric flasks and diluted to volume with distilled water, yielding standard solutions of 10 ppb, 25 ppb, 50 ppb, 100 ppb, and 200 ppb, respectively. The prepared solutions were then transferred to glass tubes, followed by the addition of 0.6 mL of 10% (v/v) H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e, and refrigerated at 4 \u003csup\u003e0\u003c/sup\u003eC for 15 minutes. For derivatization, 1 mL of 0.1 M KBrO\u003csub\u003e3\u003c/sub\u003e and 1.5 g of KBr were added to each tube. The mixtures were vortexed and allowed to stand at 4 \u003csup\u003e0\u003c/sup\u003eC for 30 minutes. The reaction was then quenched by adding 0.1 mL of 0.1 M Na\u003csub\u003e2\u003c/sub\u003eS\u003csub\u003e2\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e. A 4 mL aliquot of the analyte solution was transferred into a separatory funnel and extracted three times with 4 mL of redistilled ethyl acetate. The combined extracts were evaporated to dryness using a rotary vacuum evaporator. Subsequently, 4 mL of n-hexane was added to the dried residue, and the solution was ultrasonicated for 5 minutes. The n-hexane extract was then filtered through cotton using a Pasteur pipette over anhydrous sodium sulfate to remove residual moisture before being collected in a GC vial for analysis by GC-ECD.\u003c/p\u003e\n\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\n \u003ch2\u003eCalibration Curves and Validation\u003c/h2\u003e\n \u003cp\u003eThe peak areas corresponding to acrylamide concentrations (Fig. \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e), with a retention time of 13.79 minutes, were used to construct a calibration curve. The regression equation of the calibration plot was determined using the least squares method for quantifying acrylamide in the samples. A calibration curve was first constructed to determine acrylamide levels in the samples. Acrylamide concentrations were calculated from their corresponding peak areas using the calibration equation: y\u0026thinsp;=\u0026thinsp;2061.6x\u0026thinsp;+\u0026thinsp;29671, where \u003cem\u003ey\u003c/em\u003e represents the peak area and \u003cem\u003ex\u003c/em\u003e denotes the concentration (Fig. \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e). This equation enabled accurate quantification of acrylamide in various samples, ensuring precise analytical evaluation based on the plotted calibration curve.\u003c/p\u003e\n \u003cp\u003eThe method performance was evaluated through recovery experiments by spiking the standard solution with real samples. It included eight different samples, to assess the accuracy and precision of the current method employed for the determination of acrylamide. To 1.5 g of each sample measured, 500\u0026micro;L of 1\u0026micro;gmL\u003csup\u003e-1\u003c/sup\u003e of bromate was added to spike the samples. For about ten minutes, the sample matrixes were left to stand. As previously described, acrylamide analysis was performed on each sample. The following formula was utilized for the determination of the recovery (R) percentage.\u003c/p\u003e\n \u003cp\u003eRecovery (%) = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{\\text{C}\\text{o}\\text{n}\\text{c}.\\:\\:\\text{o}\\text{f}\\:\\text{a}\\text{c}\\text{r}\\text{y}\\text{l}\\text{a}\\text{m}\\text{i}\\text{d}\\text{e}\\:\\text{i}\\text{n}\\:\\text{s}\\text{p}\\text{i}\\text{k}\\text{e}\\text{d}\\:\\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}-\\text{C}\\text{o}\\text{n}\\text{c}.\\:\\:\\text{o}\\text{f}\\:\\text{a}\\text{c}\\text{r}\\text{y}\\text{l}\\text{a}\\text{m}\\text{i}\\text{d}\\text{e}\\:\\text{i}\\text{n}\\:\\text{u}\\text{n}\\text{s}\\text{p}\\text{i}\\text{k}\\text{e}\\text{d}\\:\\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}}{\\text{C}\\text{o}\\text{n}\\text{c}.\\:\\:\\text{o}\\text{f}\\:\\text{a}\\text{c}\\text{r}\\text{y}\\text{l}\\text{a}\\text{m}\\text{i}\\text{d}\\:\\text{a}\\text{d}\\text{d}\\text{e}\\text{d}\\:\\text{i}\\text{n}\\:\\:\\text{t}\\text{h}\\text{e}\\:\\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}}\\)\u003c/span\u003e\u003c/span\u003e\u0026times;100\u003c/p\u003e\n \u003cp\u003eThe limit of detection (LOD) and limit of quantification (LOQ) were calculated using the following equations(\u0026ldquo;Calculation of the limit of detection (LOD) and limit of quantification (LOC) from the standard error of the intercept | ResearchGate\u0026rdquo; n.d.; \u0026ldquo;How to calculate limit of detection, limit of quantification and signal to noise ratio? | Research Gate\u0026rdquo; n.d.; Wenzl et al. n.d.).\u003c/p\u003e\n\u003c/div\u003e\n\u003ch2 class=\"Heading\"\u003eLOD = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{3.3}{\\text{b}}\\)\u003c/span\u003e\u003c/span\u003e\u0026times;S\u003c/h2\u003e\n\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e\n \u003ch2\u003eLOD = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{10}{\\text{b}}\\)\u003c/span\u003e\u003c/span\u003e\u0026times;S\u003c/h2\u003e\n \u003cp\u003eWhere, S\u0026thinsp;=\u0026thinsp;Standard deviation of intercept of the plot of peak area vs. acrylamide conc. of the samples b\u0026thinsp;=\u0026thinsp;Slope of the plot of peak area vs. acrylamide conc. of the samples\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\n \u003ch2\u003eSample Preparation\u003c/h2\u003e\n \u003cp\u003eA precisely weighed 1.5 g portion of the powdered sample was transferred into a centrifuge tube. To remove lipids, 20 mL of redistilled \u003cem\u003en\u003c/em\u003e-hexane was added, followed by vortex mixing and ultrasonic shaking for 10 minutes. The supernatant \u003cem\u003en\u003c/em\u003e-hexane was discarded, and the defatting process was repeated. The residue was then collected for acrylamide extraction. For analyte extraction, 7 mL of 2M NaCl was added to the residue, and the tube was shaken in an ultrasonic shaker. The mixture was then centrifuged at 4000 rpm for 15 minutes, and the clarified aqueous layer was quickly removed using a pipette. This extraction step was repeated, and the supernatants from both extractions were combined for further analysis. A 5 mL aliquot of the extracted aqueous solution was transferred to a tube, followed by the addition of 0.6 mL of 10% (v/v) sulfuric acid. The total volume was adjusted to 10 mL with NaCl solution, and the mixture was refrigerated at 4 \u003csup\u003e0\u003c/sup\u003eC for 15 minutes. For derivatization, 1 mL of 0.1M potassium bromate and 1.5 g of potassium bromide were added to the precooled solution. The tube was vortexed, and the reaction was allowed to proceed for 30 minutes at 4\u0026deg;C. The reaction was then quenched by adding 0.1 mL of 0.1M Na\u003csub\u003e2\u003c/sub\u003eS\u003csub\u003e2\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e solution. A 4 mL aliquot of the analyte solution was extracted thrice with 4 mL of redistilled ethyl acetate using a separatory funnel. The combined extracts were evaporated to dryness in a rotary vacuum evaporator. The dried residue was reconstituted in 4 mL of \u003cem\u003en\u003c/em\u003e-hexane and ultrasonicated for 5 minutes. The \u003cem\u003en\u003c/em\u003e-hexane extract was then filtered through cotton using a Pasteur pipette over anhydrous sodium sulfate to remove residual moisture. The purified extract was collected in a GC vial for analysis by GC-ECD (Notardonato et al. \u003cspan class=\"CitationRef\"\u003e2013\u003c/span\u003e; Skinner et al. \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e; Yamazaki et al. \u003cspan class=\"CitationRef\"\u003e2012\u003c/span\u003e; Y. Zhang et al. \u003cspan class=\"CitationRef\"\u003e2006a\u003c/span\u003e). The chromatograms of some samples are shown in Fig. 3.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\n \u003ch2\u003eGC-ECD Analytical Condition\u003c/h2\u003e\n \u003cp\u003eFor the quantification of acrylamide, 1 \u0026micro;L of the final test solution was injected onto a gas chromatograph (GC-2030, Shimadzu) equipped with a \u003csup\u003e63\u003c/sup\u003eNi Electron Capture Detector (ECD). Separation was performed using a non-polar HP-5 MS capillary column (30 m \u0026times; 250 \u0026micro;m i.d. \u0026times; 0.25 \u0026micro;m film thickness, Agilent, USA). Nitrogen served as both the carrier and makeup gas. The temperature program was as follows: an initial temperature of 120\u0026deg;C (held for 1 min), increased at 12\u0026deg;C min⁻\u0026sup1; to 140\u003csup\u003e0\u003c/sup\u003eC (held for 5 min), followed by an increment of 20\u003csup\u003e0\u003c/sup\u003eC min\u003csup\u003e-1\u003c/sup\u003e to a final temperature of 240\u003csup\u003e0\u003c/sup\u003eC (held for 2 min). The injector and detector interface temperatures were maintained at 250\u003csup\u003e0\u003c/sup\u003eC. A splitless injection mode was used to enhance sensitivity. Identification of acrylamide residues in the samples was achieved by comparing retention times of sample peaks with those of acrylamide standards under identical GC conditions.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\n \u003ch2\u003eDietary Acrylamide Exposure (DAE) Assessment\u003c/h2\u003e\n \u003cp\u003eIn this study, the dietary exposure to acrylamide from bakery products was estimated using a standardized Eq.\u0026nbsp;(1). The calculation was based on the consumption patterns of traditional foods, the concentration of acrylamide in these foods, and the average body weight of the population. The formula used for estimating daily acrylamide exposure is as follows:\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e\n \u003ch2\u003eDAE = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{\\mathbf{B}\\times\\:\\mathbf{S}}{\\mathbf{M}}\\)\u003c/span\u003e\u003c/span\u003e---------------(1)\u003c/h2\u003e\n \u003cp\u003eWhere, DAE\u0026thinsp;=\u0026thinsp;Daily acrylamide exposure (\u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day), B\u0026thinsp;=\u0026thinsp;Amount of bakery food consumed (g or mL per day; 100 gday\u003csup\u003e-1\u003c/sup\u003e as a standard consumption value), S\u0026thinsp;=\u0026thinsp;Concentration of acrylamide in bakery foods (\u0026micro;g/kg), M\u0026thinsp;=\u0026thinsp;Body weight, assumed to be 70 kg for an average adult (Aghvami et al. \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e; Başaran et al. \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e; Esposito et al. \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e; Sim\u0026otilde;es de Borba et al. 2023).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\n \u003ch2\u003eRisk Assessment\u003c/h2\u003e\n \u003cp\u003eTo evaluate the potential health risks associated with dietary acrylamide exposure, a risk characterization was conducted using the Margin of Exposure (MOE) approach. The MOE is a tool used to assess the level of concern for both neurotoxic and carcinogenic effects of acrylamide. The calculations were based on established toxicological benchmarks and the estimated dietary exposure levels.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\n \u003ch2\u003eNeurotoxic Risk Assessment (MOE\u003csub\u003en\u003c/sub\u003e)\u003c/h2\u003e\n \u003cp\u003eThe Margin of Exposure for neurotoxicity (MOEn) was calculated as the ratio between the No Observed Adverse Effect Level (NOAEL) for neurotoxic effects and the estimated dietary exposure to acrylamide. The NOAEL for neurotoxicity was set at 0.2 mgkg\u003csup\u003e-1\u003c/sup\u003e body weight per day, based on toxicological studies(Başaran et al. \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e). The Eq.\u0026nbsp;(2)is used for MOE\u003csub\u003en\u003c/sub\u003e is as follows:\u003c/p\u003e\n \u003cp\u003eMOE\u003csub\u003en\u003c/sub\u003e = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{\\mathbf{N}\\mathbf{O}\\mathbf{A}\\mathbf{E}\\mathbf{L}}{\\mathbf{D}\\mathbf{A}\\mathbf{E}}\\)\u003c/span\u003e\u003c/span\u003e---------------(2)\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\n \u003ch2\u003eCarcinogenic Risk Assessment (MOEc)\u003c/h2\u003e\n \u003cp\u003eThe Margin of Exposure for carcinogenicity (MOEc) was calculated as the ratio between the Benchmark Dose Lower Confidence Limit (BMDL\u003csub\u003e10\u003c/sub\u003e) and the estimated dietary exposure. The BMDL\u003csub\u003e10\u003c/sub\u003e values used were 0.31 mg/kg body weight per day (310 \u0026micro;g/kg body weight per day), representing the dose associated with a 10% increased risk of carcinogenic effects(Basaran and Faiz \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). The Eq.\u0026nbsp;(3) for MOEc is:\u003c/p\u003e\n \u003cp\u003eMOE\u003csub\u003ec\u003c/sub\u003e = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{{\\mathbf{B}\\mathbf{M}\\mathbf{D}\\mathbf{L}}_{10}}{\\mathbf{D}\\mathbf{A}\\mathbf{E}}\\)\u003c/span\u003e\u003c/span\u003e---------------(3)\u003c/p\u003e\n \u003cp\u003eA higher MOE\u003csub\u003en\u003c/sub\u003e value indicates a lower risk of neurotoxic effects. An MOE\u003csub\u003en\u003c/sub\u003e value greater than 100 is generally considered to indicate a low level of concern for neurotoxicity. Similarly, a higher MOEc value suggests a lower risk of carcinogenic effects. A MOEc value greater than 10,000 is typically considered to indicate a low level of concern for carcinogenicity.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Results and Discussion","content":"\u003cdiv id=\"Sec19\" class=\"Section2\"\u003e \u003ch2\u003eMethod Validation\u003c/h2\u003e \u003cp\u003eThe validation of the analytical method for acrylamide determination was successfully conducted using calibration solutions in the concentration range of 10 to 200 \u0026micro;gL\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e. The calibration curve demonstrated satisfactory linearity, with a correlation coefficient (R\u003csup\u003e2\u003c/sup\u003e) of 0.9815, indicating a strong relationship between the concentration of acrylamide and the corresponding analytical response(Van Loco et al. \u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e2002\u003c/span\u003e). The sensitivity of the method was evaluated by LOD and LOQ, which were found to be 0.54 \u0026micro;gL\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e and 0.77 \u0026micro;gL\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, respectively. These values confirm the method's capability to detect and quantify acrylamide at low concentrations, making it suitable for the analysis of trace levels in complex matrices such as bakery products(Khaksari et al. \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; Shrivastava and Gupta \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). To assess the accuracy and reliability of the method, recovery studies were performed by spiking various bakery samples with a known concentration of acrylamide (33.33 \u0026micro;gL\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). The recovery percentages ranged from 62\u0026ndash;83%, with an average recovery of 73%. While these values indicate acceptable accuracy, the variability in recovery rates across different samples suggests potential matrix effects or interferences that may influence the analytical performance. Overall, the method demonstrated satisfactory performance in terms of linearity, sensitivity, and accuracy.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec20\" class=\"Section2\"\u003e \u003ch2\u003eAcrylamide in Real Samples\u003c/h2\u003e \u003cp\u003eThe analysis of acrylamide contamination in various bakery products, including bread, cake, burger buns, and pizza, revealed significant findings regarding the prevalence and levels of acrylamide in these food items. A total of 36 bakery samples were analyzed, distributed as follows: 12 bread samples, 12 cake samples, 6 burger bun samples, and 6 pizza samples. The Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e4\u003c/span\u003e(a) presents the levels of acrylamide, a potentially harmful chemical, detected in bread samples collected from 12 different districts in Bangladesh. The acrylamide concentrations in the bread samples are reported in \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, alongside the benchmark level of 50 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e set by the European Union and supported by recent studies (Pogurschi et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; \u0026ldquo;Scientific Opinion on acrylamide in food\u0026rdquo; 2015) for white bread. The results reveal significant variability in acrylamide levels across the samples. For instance, sample B-6 from Rajshahi recorded the highest concentration (1004.70 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e), exceeding the EU benchmark by more than 20 times, while samples B-2 (Narayanganj), B-8 (Noakhali), and B-12 (Bhola) showed acrylamide levels below the detection limit (BDL). Other samples, such as B-4 (Mymensingh) and B-7 (Jessore), also exhibited elevated levels (552.30 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003eand 169.80 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, respectively), far surpassing the recommended limit. In contrast, samples like B-3 (Faridpur), B-5 (Sylhet), and B-11 (Bandarban) had relatively low concentrations (3.04, 2.49, and 31.52 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, respectively), falling well below the benchmark. A study reported that the acrylamide concentration in the bread samples ranged from 20 to 200 \u0026micro;g kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e(S\u0026aacute;ez-Hern\u0026aacute;ndez et al. \u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).A recent study conducted in Iran revealed that approximately 96% of Sangak bread samples contained acrylamide. Among these, 64.3% of semi-industrial and 33.3% of traditional Sangak bread samples exceeded the benchmark level (Eslamizad et al. \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).Another study conducted in Nigeria reported that the mean acrylamide concentration in the analyzed bread samples was 163.32 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e(C.I. et al. 2022).\u003c/p\u003e \u003cp\u003eThe acrylamide levels in cake samples collected from 12 sampling stations across Bangladesh were analyzed and compared with the benchmark level of 66 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e set by the European Food Safety Authority (\u0026ldquo;Scientific Opinion on acrylamide in food\u0026rdquo; 2015) and referenced by other study (Ahmad et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). The results revealed significant variability in acrylamide concentrations as shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e4\u003c/span\u003e (b), ranging from 11.49 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e in Joypurhaat (C-8) to 901.68\u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e in Khulna (C-6). Notably, six out of the twelve samples (C-2, C-6, C-7, C-9, C-10, and C-12) exceeded the benchmark level, with Khulna (C-6) showing an exceptionally high concentration, approximately 13.7times higher than the recommended limit. The elevated acrylamide levels in certain samples, such as those from Khulna (C-6) and Tejgaon (C-7), could be attributed to variations in baking conditions, such as higher temperatures or prolonged baking times, which are known to promote acrylamide formation (\u0026ldquo;Scientific Opinion on acrylamide in food\u0026rdquo; 2015). Conversely, samples like Joypurhaat (C-8) and Savar (C-4) exhibited lower levels, possibly due to better-controlled processing conditions or the use of mitigation strategies, such as asparaginase treatment or reduced sugar content. A recent study revealed that the acrylamide levels in cinnamon cake samples varied between 169.38 and 212.28 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e (Aghvami et al. \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).Another study conducted in Nigeria reported that the mean acrylamide concentration in the analyzed cake samples was 305.20 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e(C.I. et al. 2022).A recent study revealed that, among various bakery products, cake contained detectable levels of acrylamide, with a measured concentration of 71.21 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e(Ahmad et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThe acrylamide levels in burger bun samples from six locations in Dhaka, Bangladesh, were analyzed and compared with the benchmark level of 50 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003eset by the European Union and referenced by other studies (Pogurschi et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Sarion et al. \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The results revealed significant variability as shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e4\u003c/span\u003e(c), with concentrations ranging from BDL in Mirpur-10 (BB-5) to 2998.70\u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003ein Kazipara (BB-3). Notably, four out of six samples (BB-2, BB-3, BB-4, and BB-6) exceeded the benchmark level, with Kazipara (BB-3) showing an exceptionally high concentration, approximately 60 times the recommended limit. The elevated acrylamide levels in samples like Kazipara (BB-3) and Dhanmondi (BB-2) may result from high-temperature baking or prolonged processing times, which are known to promote acrylamide formation. In contrast, the BDL result in Mirpur-10 (BB-5) suggests better control over baking conditions or the use of mitigation strategies.\u003c/p\u003e \u003cp\u003eThe acrylamide levels in pizza samples collected from six locations in Dhaka, Bangladesh, were analyzed and compared with the benchmark level of 24 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e set by the European Food Safety Authority(\u0026ldquo;Scientific Opinion on acrylamide in food\u0026rdquo; 2015) and referenced by other study (Ahmad et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). The results showed in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e4\u003c/span\u003e(d) that all samples were below the benchmark level, with concentrations ranging from BDL in Dhanmondi (P-1) to 17.19\u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e in Motijheel (P-4). Notably, Kotwali (P-3) recorded the lowest level at 0.96\u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, while Motijheel (P-4) had the highest, still well within the safe limit. The low acrylamide levels in these samples suggest effective control of baking conditions, such as temperature and time, which are critical factors in acrylamide formation. A recent study revealed that, among various bakery products, pizza contained detectable levels of acrylamide, with a measured concentration of 62.42 \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e(Ahmad et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).The use of quality ingredients and adherence to food safety guidelines may have contributed to these favorable results. These findings indicate that pizza production in Dhaka generally complies with international safety standards, but continuous monitoring and awareness are essential to maintain these levels and further reduce acrylamide exposure.\u003c/p\u003e \u003cp\u003eThe results indicated that acrylamide contamination was widespread across the tested bakery products. Among the 12 bread samples, 9 (75%) were found to be contaminated with acrylamide, while all 12 cake samples (100%) tested positive for acrylamide contamination. Similarly, 5 out of 6 burger bun samples (83%) and 5 out of 6 pizza samples (83%) were contaminated with acrylamide. These findings highlight the pervasive nature of acrylamide in bakery products, which is consistent with previous studies linking acrylamide formation to high-temperature cooking processes such as baking and frying. Furthermore, the study evaluated the extent to which acrylamide levels in these samples exceeded the benchmark levels set by regulatory authorities. Among the contaminated samples, 6 out of 9 bread samples (67%), 4 out of 12 cake samples (33%), and 4 out of 5 burger bun samples (80%) exceeded the benchmark levels. Notably, none of the pizza samples exceeded the benchmark levels, suggesting that the preparation or composition of pizza may result in lower acrylamide formation compared to other bakery products (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e5\u003c/span\u003e). These findings emphasize the importance of implementing mitigation strategies, such as optimizing baking conditions, using alternative ingredients, or incorporating acrylamide-reducing agents, to minimize acrylamide formation in bakery products. Additionally, regulatory bodies and food manufacturers should collaborate to establish and enforce stricter guidelines to ensure consumer safety and reduce dietary exposure to acrylamide. Further research is warranted to explore the factors contributing to acrylamide formation in specific bakery products and to develop effective intervention strategies.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003eRisk Assessment\u003c/h2\u003e \u003cp\u003eThe dietary acrylamide exposure (DAE) among different bakery products in Bangladesh varied significantly (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Burger buns exhibited the highest DAE, with BB-3 (4.284 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Kazipara and BB-2 (1.193 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Dhanmondi showing the greatest exposure levels. Among bread samples, B-6 had the highest DAE (1.435 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Rajshahi, while other samples ranged from 0.000 to 0.789 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day. Cake samples demonstrated moderate acrylamide exposure, with the highest value observed in C-6 (1.288 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Khulna, whereas most other cakes had values below 0.25 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day. Pizza samples exhibited the lowest acrylamide exposure, with DAE values between 0.000 and 0.025 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day, except for P-2 (0.016 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Lalbagh and P-5 (0.020 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day) at Azimpur. These variations in acrylamide exposure may be attributed to differences in ingredients, baking conditions, and cooking temperatures. Notably, products with higher heat processing, such as burger buns and certain breads, contained elevated acrylamide levels. The findings suggest that consumption of specific bakery items may pose higher dietary acrylamide exposure risks, warranting further investigation into mitigation strategies and potential health concerns.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eDietary Acrylamide Exposure (DAE, \u0026micro;gkg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e body weight per day) of different bakery products of Bangladesh\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBread\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDAE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCake\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDAE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBurger bun\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDAE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003ePizza\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eDAE\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.236\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.087\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.046\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.117\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e1.193\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.016\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.060\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e4.284\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.789\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.026\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.707\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.025\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.083\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.020\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1.435\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1.288\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.304\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.243\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.239\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.016\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.317\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.141\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.092\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.023\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.045\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.032\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.039\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe Margin of Exposure for neurotoxicity (MOE\u003csub\u003en\u003c/sub\u003e) varied widely among different bakery products in Bangladesh (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Burger buns exhibited the lowest MOE\u003csub\u003en\u003c/sub\u003e, with BB-3 (47) at Kazipara and BB-2 (167) Dhanmondi, indicating a higher potential neurotoxic risk. In contrast, BB-1 (4347) at Mirpur-1 and BB-6 (658) Mohammadpur showed comparatively safer margins. Bread samples displayed a broad range, with B-6 (139) at Rajshahi having the lowest MOE\u003csub\u003en\u003c/sub\u003e, suggesting a potential concern, whereas B-3 at Faridpur and B-5 at Sylhet (both 50,000) indicated minimal risk. Cake samples generally had moderate MOE\u003csub\u003en\u003c/sub\u003e values, with the lowest in C-6 (155) at Khulna and the highest in C-8 at Joypurhaat (12,500). Pizza exhibited the highest safety margins, with P-3 at Kotwali (200,000) and P-6 at Shyamoli (50,000), while P-4 at Motijheel (8000) and P-5 at Azimpur (10,000) remained within safe limits. Undefined values indicate extremely low exposure, leading to negligible risk. The findings suggest that certain bakery products, especially some burger buns and bread, may pose a higher neurotoxic risk due to acrylamide exposure. These variations emphasize the need for stricter control of processing conditions to minimize acrylamide formation in high-risk bakery products.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMargin of Exposure for neurotoxicity (MOE\u003csub\u003en\u003c/sub\u003e) of different bakery products of Bangladesh\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBread\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMOE\u003csub\u003en\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCake\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMOE\u003csub\u003en\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBurger bun\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMOE\u003csub\u003en\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003ePizza\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eMOE\u003csub\u003en\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e847\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2298\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4347\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1709\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e167\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e12500\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e50000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e3333\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e200000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e253\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7692\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e283\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e50000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2410\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e10000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e139\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e155\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e658\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e50000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e823\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e837\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e12500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e631\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1418\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2173\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e8695\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4444\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e6250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e5128\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe Margin of Exposure for carcinogenicity (MOE\u003csub\u003ec\u003c/sub\u003e) varied significantly across different bakery products in Bangladesh (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). Burger buns showed the lowest MOE\u003csub\u003ec\u003c/sub\u003e values, with BB-3 at Kazipara (72) and BB-2 at Dhanmondi (260), indicating a higher carcinogenic risk. In contrast, BB-1 at Mirpur (6739) and BB-6 at Mohammadpur (1020) had relatively higher margins, suggesting lower concern. Bread samples displayed a broad range, with B-6 at Rajshahi(216) and B-4 at Mymensingh (393) at the lower end, while B-3 at Faridpur and B-5 at Sylhet (both 77,500) indicated minimal risk. Cakes exhibited moderate MOE\u003csub\u003ec\u003c/sub\u003e values, with C-6 at Khulna (241) having the lowest and C-4 at Savar (11,923) among the highest. Pizza samples had the highest safety margins, with P-3 at Kotwali (310,000) and P-6 at Shyamoli (77,500), while P-4 at Motijheel (12,400) and P-5 at Azimpur (15,500) were within acceptable limits. Undefined values indicate extremely low exposure, leading to negligible risk. These results highlight that certain bakery products, particularly some burger buns and bread, may pose a higher carcinogenic risk due to acrylamide exposure. Controlling acrylamide formation through optimized baking conditions is crucial to reducing potential health risks associated with these products.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMargin of Exposure for carcinogenicity (MOE\u003csub\u003ec\u003c/sub\u003e) of different bakery products of Bangladesh\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBread\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMOE\u003csub\u003ec\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCake\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMOE\u003csub\u003ec\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBurger bun\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMOE\u003csub\u003ec\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003ePizza\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eMOE\u003csub\u003ec\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1313\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e3563\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6739\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2649\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e260\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e19375\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e77500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e5167\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e72\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e310000\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e393\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e 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\u003cp\u003eBB-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e15500\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e216\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e241\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBB-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1020\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e77500\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1275\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1297\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e19375\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e978\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2198\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3370\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e13478\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6889\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e9687\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eB-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUndefined\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eC-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7948\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThis study provides critical insights into acrylamide contamination in bakery products consumed in Bangladesh. The high prevalence of acrylamide, particularly in burger buns, bread, and cakes, raises significant public health concerns. Risk assessment using the Margin of Exposure (MOE) approach indicated potential neurotoxic and carcinogenic risks, with burger buns posing the highest dietary exposure. These findings underscore the urgent need for improved processing techniques to minimize acrylamide formation, such as optimizing baking temperature and time, modifying ingredient composition, and implementing regulatory controls. Regional variations in contamination levels highlight the necessity of continuous monitoring and stricter food safety regulations to protect consumers. Public awareness campaigns on acrylamide risks and safer food preparation methods can further help reduce exposure. Given the widespread consumption of bakery products in Bangladesh, regulatory agencies should establish and enforce benchmark levels for acrylamide. Future research should focus on developing mitigation strategies and alternative processing methods to ensure safer food production. By addressing these concerns, policymakers, food manufacturers, and consumers can work together to mitigate acrylamide exposure and safeguard public health.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAcrylamide | EFSA. (n.d.). https://www.efsa.europa.eu/en/topics/topic/acrylamide. Accessed 16 March 2025\u003c/li\u003e\n \u003cli\u003eAdditional Research on Acrylamide in Food essential, Scientists declare. (n.d.). https://www.who.int/news/item/27-06-2002-additional-research-on-acrylamide-in-food-essential-scientists-declare. Accessed 16 March 2025\u003c/li\u003e\n \u003cli\u003eAdimas, M. A., Abera, B. D., Adimas, Z. T., Woldemariam, H. W., \u0026amp; Delele, M. A. (2024). 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Chemical Contamination in Bread from Food Processing and Its Environmental Origin. \u003cem\u003eMolecules 2022, Vol. 27, Page 5406\u003c/em\u003e, \u003cem\u003e27\u003c/em\u003e(17), 5406. https://doi.org/10.3390/MOLECULES27175406\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"University of Dhaka","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":false,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Acrylamide, Bakery products, Food safety, GC-ECD, Carcinogen","lastPublishedDoi":"10.21203/rs.3.rs-6296464/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6296464/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eAcrylamide, a potential carcinogen and neurotoxin, forms in carbohydrate-rich foods during high-temperature cooking processes like baking. Despite global concerns, limited data exist on acrylamide levels in bakery products in Bangladesh, where dietary habits and processing methods may differ. This study aimed to quantify acrylamide levels in commonly consumed bakery products (bread, cake, burger bun, and pizza) in Bangladesh, assess dietary exposure, and evaluate associated health risks. Thirty-six samples were collected from various regions and analyzed using gas chromatography with electron capture detection (GC-ECD). Risk assessment was conducted using the Margin of Exposure (MOE) approach for neurotoxicity and carcinogenicity. Acrylamide contamination was widespread, with 75% of bread, 100% of cakes, 83% of burger buns, and 83% of pizza samples testing positive. Notable exceedances of benchmark levels were observed in bread (67%), cakes (33%), and burger buns (80%). Burger buns exhibited the highest dietary acrylamide exposure (up to 4.284 \u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day), while pizza showed the lowest (0.025\u0026thinsp;\u0026le;\u0026thinsp;\u0026micro;gkg\u003csup\u003e-1\u003c/sup\u003e body weight per day). Risk assessment revealed significant neurotoxic (MOE\u003csub\u003en\u003c/sub\u003e\u0026lt; 100) and carcinogenic (MOE\u003csub\u003ec\u003c/sub\u003e\u0026lt; 10,000) risks for certain products, particularly burger buns and bread. The findings highlight the pervasive nature of acrylamide in bakery products, driven by high-temperature processing. Variations in contamination levels across regions and products underscore the need for optimized baking conditions and mitigation strategies. Stricter regulatory guidelines, improved processing techniques, and public awareness campaigns are essential to reduce acrylamide exposure. Continuous monitoring and research are recommended to address regional variations and ensure food safety.\u003c/p\u003e","manuscriptTitle":"Occurrence, Dietary Exposure, and Toxicological Insights into Acrylamide Contamination in Bakery Products in Bangladesh","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-03-25 07:33:24","doi":"10.21203/rs.3.rs-6296464/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"4135af17-37c1-48b6-8df4-861ac164c73a","owner":[],"postedDate":"March 25th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":46134126,"name":"Food Chemistry"}],"tags":[],"updatedAt":"2025-03-25T07:33:24+00:00","versionOfRecord":[],"versionCreatedAt":"2025-03-25 07:33:24","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6296464","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6296464","identity":"rs-6296464","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}