What question did this study set out to answer?

To evaluate how different additives influence acrylamide formation in bread tahdig and assess related health risks.

February 23, 2026Applied Food Research2 citationsOpen Access

Investigating the effect of different additives on the acrylamide formation process in bread tahdig: A health risk assessment study

MAMajid Arabameri NSNabi ShariatifarMinistry of Health and Medical Education HAHanie AsgharShahroud University of Medical Sciences

Key Points

To evaluate how different additives influence acrylamide formation in bread tahdig and assess related health risks.
Measured acrylamide levels using GC-MS method
Evaluated three additives: saffron, cinnamon, and turmeric
Analyzed samples with varying percentages of additives (0.5%, 1%, 2%)
Average acrylamide content in tahdig was 238.7 µg/kg
Turmeric reduced acrylamide levels more effectively than saffron and cinnamon
All samples had acrylamide levels below the EU benchmark of 300 µg/kg

Abstract

• Acrylamide was measured in a variety of tahdigs with different additives. • The effect of the 3 additives (saffron, cinnamon, and turmeric) was evaluated. • The Turmeric additive reduced acrylamide more than the other two. • In all samples, the level of acrylamide was lower than the standard. Acrylamide is a carcinogen that can be formed in some foods such as rice, potatoes, and bread during high-temperature cooking processes (like roasting, baking, and frying). The aim of the present study was to evaluate the effect of different additives (including saffron, cinnamon, and turmeric at different percentages) on the formation of acrylamide in tahdig samples using GC-MS method. Our results showed that the average (maximum and minimum) acrylamide content in all samples was 238.7±50.8 µg/kg (361.6 – 175.3 µg/kg). Also, the average acrylamide levels in tahdig with additives of cinnamon, saffron, turmeric and tahdig samples without additives were 241.9±30.9, 230.9±28.9, 202.2±20.9 and 361.6±9.0 µg/kg, respectively. Furthermore, the average acrylamide content in the samples of tahdig with different percentages of additives (0.5, 1 and 2%) was 253.9, 231.3 and 189.8 µg/kg, respectively. The mean of acrylamide in all samples was lower than European Union benchmark level (the EU thesaurus level for rye and wheat based products is 300 µg/kg). The target Hazard Quotient (THQ) and Incremental lifetime cancer risk (ILCR) for exposure to acrylamide residues were within safe limits for consumers in all samples, except for the carcinogenic sample for children. Margin of Exposure (MOE) values suggest that the carcinogenic effects of acrylamide pose a potential health risk for both children and adults, as the MOE is less than 10,000, potentially representing a significant public health concern. Therefore, it can be concluded that consuming tahdig can be associated with the occurrence of carcinogenic effects from acrylamide formation in bread tahdig; however, it is advisable to prepare it with additives such as turmeric, saffron, and cinnamon.

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