Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review
Mohamed Khalif*
, George O. Abong and Michael W. Okoth
Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya.
Corresponding Author E-mail: mohamedkhalifabmo@gmail.com
Abstract:
Coffee is one of the most consumed beverages across the world with increasing demand in non- traditional markets due to its unique sensory and physiological characteristics. However, coffee has been found to have accumulated acrylamides which are carcinogenic and may end up intoxicating consumers. The degree of roasting determines the quality characteristics and the acrylamide levels in the final processed products. The occurrence of acrylamides is as a result of cooking at high temperatures due to Maillard reactions in food stuff as a result of reactions between asparagine and reducing sugars. Acrylamide commonly occurs in foods exposed to high temperatures such as baked products including bread, coffee and fried potato products. In comparison to potato products such as crisps and French fries, only limited studies on their occurrence and their mitigation strategies have been conducted on coffee whose estimated daily intake levels have been estimated to be 14 to 70 µg/day. The toxicants have been shown to be potential carcinogenswhose increased exposure through coffee consumption remains a key factor of safety concerns. Besides, several studies have also indicated that there are several other potential adverse health effects to consumers including nervous system failure and infertility at levels exceeding 0.43-1 mg/kg bw/day. Although acrylamide levels and occurrence have been determined in other foods in Kenya, there has been limited research on the quality and acrylamide levels in coffee. This review therefore aimed at determining the levels of acrylamides in the marketed coffee and determination of the levels of intake as a result of coffee consumption. Furthermore, there are no known strategies for reducing their levels as compared to other foodstuff therefore exposing consumers to potential food safety threats. There is need therefore for documentation of potential intoxication from the toxicants are therefore and there is need to assess the levels and potential intake.
Keywords:
Acrylamide; Coffee; Exposure; Intake; Kenya; Safety
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