August 20, 2025Open Access

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

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Discussion

Analysis of acrylamide concentrations reveals potential public health risks in popular Indian street foods and fast foods.

Acrylamide levels vary significantly across different food categories, especially in deep-fried snacks and grilled items.
Quantification using gas chromatography–mass spectrometry showed that higher cooking temperatures lead to increased acrylamide content.
Dispersive liquid-liquid microextraction was used to prepare and extract samples from ready-to-eat foods in Bengaluru, Karnataka.
Findings highlight the need for public awareness and regulatory measures concerning acrylamide exposure from street and fast foods.

Prakash et al. (2025) studied this question.

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