Profiling Acrylamide Levels in Street-Vended and Fast Foods from Indian Culinary Practices

Acrylamide is a potentially carcinogenic compound formed predominantly during high-temperature cooking processes through the Maillard reaction between reducing sugars and the amino acid asparagine. Dietary exposure to acrylamide has emerged as a significant public health concern, particularly in foods subjected to frying, roasting, or grilling. In India, street-vended and fast foods are an integral part of urban and semi-urban diets, especially among younger populations. However, systematic data on acrylamide levels in these foods remain limited. This study aims to profile acrylamide concentrations in a variety of popular Indian street and fast foods, offering insight into potential exposure risks. A total of 15 ready-to-eat food samples were collected from prominent street food hubs in Bengaluru, Karnataka, during peak evening hours, representing a range of North and South Indian culinary styles. Selected items included fried snacks (e.g., samosa, pakora, bhaji), grilled or tandoor-based products (e.g., kebabs, paneer tikka), deep-fried fast food (e.g., French fries, burgers), and smoky-flavoured roasted items. Sample preparation and extraction were performed using dispersive liquid-liquid microextraction (DLLME), a rapid and efficient method optimized for complex food matrices. Acrylamide quantification was carried out using gas chromatography–mass spectrometry (GC–MS) with appropriate calibration curves and quality control standards to ensure analytical accuracy. The results revealed notable variability in acrylamide concentrations across different food categories, with deep-fried snacks exhibiting the highest levels. Items prepared at higher oil temperatures or for extended cooking durations consistently showed elevated acrylamide content. Street-vended snacks with prolonged oil reuse also demonstrated increased concentrations, indicating a possible compounding effect of cooking practices. This investigation underscores the potential dietary risk associated with frequent consumption of high-acrylamide street foods, particularly for adolescents and young adults who constitute a major consumer group. Although mitigation strategies such as optimized cooking temperatures, reduced frying times, and alternative preparation methods were not the central focus of this work, the findings emphasize the urgent need for public awareness campaigns and regulatory attention. Future studies could extend this research to seasonal variations, diverse regional cuisines, and consumer exposure modelling using dietary intake surveys. Additionally, correlating acrylamide content with oil degradation markers and antioxidant presence in traditional recipes may yield actionable insights for safer food preparation practices. Overall, this study provides a first-step profiling of acrylamide occurrence in Indian street-vended and fast foods, contributing critical baseline data to inform both public health discussions and policy development for food safety.