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Carcinogenic and Noncarcinogenic Health Risks Associated With Acrylamide in Grilled Balal Products Using Monte Carlo Simulation.

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Title: Carcinogenic and Noncarcinogenic Health Risks Associated With Acrylamide in Grilled Balal Products Using Monte Carlo Simulation.
Authors: Bahrami, Roya1 (AUTHOR), Abedi-Firoozjah, Reza2 (AUTHOR), Ebrahimi, Behzad3 (AUTHOR), Awlqadr, Farhang Hameed4 (AUTHOR), Heydari, Mahshid2 (AUTHOR), Fallahzadeh, Reza Ali5 (AUTHOR), Omidi, Fariborz6 (AUTHOR) fariborz.omidi@kums.ac.ir, Mohammadi, Reza1 (AUTHOR) r.mohammadi@kums.ac.ir, Hebishy, Essam (AUTHOR) ehebishy@wiley.com
Source: Journal of Food Processing & Preservation. 2/1/2026, Vol. 2026, p1-13. 13p.
Subjects: Acrylamide, Carcinogenicity, Hazards, Monte Carlo method, Grills (Cooking), Liquid chromatography-mass spectrometry
Geographic Terms: Iran, Kermanshah (Kermanshahan, Iran)
Abstract: Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns. In the present study, the occurrence of ACR was determined in 40 grilled Balal samples collected from strategic places and local marketplaces in Kermanshah province, using liquid chromatography‐ mass spectrometry (LC‐MS). Moreover, target hazard quotient (THQ) and incremental lifetime cancer risk (ILCR) were used to discover the human noncarcinogenic and carcinogenic risk of ACR via Balal consumption in the studied population using Monte Carlo simulation (MCS) technique. ACR was recognized in all of the Balal samples studied, so that the mean concentration of ACR in Balal was determined as 407 ± 34 μg/kg. Based on the performed noncarcinogenic risk assessment, the THQ value for ACR at the 95th percentile was calculated as 2.08E0, while THQ in the P (5% and 50%) were lower than the safe limit of 1. The ILCR of grilled Balal ACR also estimated for the studied population was significantly higher than the USEPA permitted ILCR value (ILCR > 1.00E‐5). Therefore, significant carcinogenic risk for the studied population due to consumption of Balal was observed. Additionally, the findings of sensitivity analysis, which was done to establish the most effective parameter in raising cancer and noncancer risk, revealed that the ACR concentration parameter (83.1%) had the highest influence on enhancing sensitivity. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Carcinogenic and Noncarcinogenic Health Risks Associated With Acrylamide in Grilled Balal Products Using Monte Carlo Simulation.
– Name: Author
  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22Bahrami%2C+Roya%22">Bahrami, Roya</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Abedi-Firoozjah%2C+Reza%22">Abedi-Firoozjah, Reza</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ebrahimi%2C+Behzad%22">Ebrahimi, Behzad</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Awlqadr%2C+Farhang+Hameed%22">Awlqadr, Farhang Hameed</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Heydari%2C+Mahshid%22">Heydari, Mahshid</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fallahzadeh%2C+Reza+Ali%22">Fallahzadeh, Reza Ali</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Omidi%2C+Fariborz%22">Omidi, Fariborz</searchLink><relatesTo>6</relatesTo> (AUTHOR)<i> fariborz.omidi@kums.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Mohammadi%2C+Reza%22">Mohammadi, Reza</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> r.mohammadi@kums.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 2/1/2026, Vol. 2026, p1-13. 13p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Acrylamide%22">Acrylamide</searchLink><br /><searchLink fieldCode="DE" term="%22Carcinogenicity%22">Carcinogenicity</searchLink><br /><searchLink fieldCode="DE" term="%22Hazards%22">Hazards</searchLink><br /><searchLink fieldCode="DE" term="%22Monte+Carlo+method%22">Monte Carlo method</searchLink><br /><searchLink fieldCode="DE" term="%22Grills+%28Cooking%29%22">Grills (Cooking)</searchLink><br /><searchLink fieldCode="DE" term="%22Liquid+chromatography-mass+spectrometry%22">Liquid chromatography-mass spectrometry</searchLink>
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Iran%22">Iran</searchLink><br /><searchLink fieldCode="DE" term="%22Kermanshah+%28Kermanshahan%2C+Iran%29%22">Kermanshah (Kermanshahan, Iran)</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns. In the present study, the occurrence of ACR was determined in 40 grilled Balal samples collected from strategic places and local marketplaces in Kermanshah province, using liquid chromatography‐ mass spectrometry (LC‐MS). Moreover, target hazard quotient (THQ) and incremental lifetime cancer risk (ILCR) were used to discover the human noncarcinogenic and carcinogenic risk of ACR via Balal consumption in the studied population using Monte Carlo simulation (MCS) technique. ACR was recognized in all of the Balal samples studied, so that the mean concentration of ACR in Balal was determined as 407 ± 34 μg/kg. Based on the performed noncarcinogenic risk assessment, the THQ value for ACR at the 95th percentile was calculated as 2.08E0, while THQ in the P (5% and 50%) were lower than the safe limit of 1. The ILCR of grilled Balal ACR also estimated for the studied population was significantly higher than the USEPA permitted ILCR value (ILCR > 1.00E‐5). Therefore, significant carcinogenic risk for the studied population due to consumption of Balal was observed. Additionally, the findings of sensitivity analysis, which was done to establish the most effective parameter in raising cancer and noncancer risk, revealed that the ACR concentration parameter (83.1%) had the highest influence on enhancing sensitivity. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/5561275
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: Acrylamide
        Type: general
      – SubjectFull: Carcinogenicity
        Type: general
      – SubjectFull: Hazards
        Type: general
      – SubjectFull: Monte Carlo method
        Type: general
      – SubjectFull: Grills (Cooking)
        Type: general
      – SubjectFull: Liquid chromatography-mass spectrometry
        Type: general
      – SubjectFull: Iran
        Type: general
      – SubjectFull: Kermanshah (Kermanshahan, Iran)
        Type: general
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      – TitleFull: Carcinogenic and Noncarcinogenic Health Risks Associated With Acrylamide in Grilled Balal Products Using Monte Carlo Simulation.
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              M: 02
              Text: 2/1/2026
              Type: published
              Y: 2026
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