Traditional Iranian Cooking Methods and Their Role in Triggering Acrylamide Formation in Stored Rice Varieties

Document Type : Original Article

Author

Department of Food Science and Engineering, Payame Noor University, Tehran, Iran

10.22091/ijpb.2026.15090.1008

Abstract

Traditional Iranian rice dishes like chelow and polow feature tahdig, created by prolonged boiling and high-temperature frying, which triggers acrylamide formation—a probable human carcinogen (IARC Group 2A)—through the Maillard reaction. In Iran, risks are heightened by high per capita rice consumption (36 kg/year) and precursor buildup (asparagine and reducing sugars) during storage. This study evaluated the impact of storage duration and rice variety on precursor levels and acrylamide in tahdig, including consumer health risks.
Experiments in a Tehran food science laboratory simulated household preparation. Three varieties (Hashemi, Tarom, Basmati) were stored at 25°C and 60% RH for 0, 3, and 6 months. Triplicate samples were parboiled (100°C, 15 min) and fried (180°C, 5–10 min). Precursors were assayed enzymatically, acrylamide determined by HPLC-MS/MS (LOD 5 μg/kg), and sensory quality scored by a 20-member trained panel on a 9-point hedonic scale. Data underwent ANOVA, Tukey’s tests, and response surface methodology in SPSS and Design-Expert.
Storage significantly raised precursors (asparagine up to 73%, reducing sugars 75%; p < 0.001), boosting acrylamide to 152.7 μg/kg in 6-month Tarom tahdig—2.8 times higher than fresh samples—and exceeding EU limits (50 μg/kg) by 205%. Tarom was most prone. Risk modeling showed non-carcinogenic safety (HQ <1) but elevated cancer risks (ILCR up to 7.6 × 10⁻⁴ in children). Soaking and asparaginase reduced acrylamide 41–76% without sensory compromise.
Results highlight culture-specific acrylamide risks in staples, recommending enzymatic pretreatments and policies to lower exposure while preserving traditions, relevant to other high-rice diets.

Keywords

Files

Share

How to cite

Statistics