• Ana Sayfa

Erzurum'da yaşayan bireylerin kahve tüketim alışkanlıkları ve akrilamid maruziyetinin belirlenmesi

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Tezin Türü: Doktora

Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye

Tezin Onay Tarihi: 2020

Tezin Dili: Türkçe

Öğrenci: BURHAN BAŞARAN

Danışman: Ferid Aydın

Özet:

Aim: The aim of the current study is to examine the coffee consumption habits of individuals reside in the city of Erzurum and determine their dietary exposure to acrylamide from coffee. Method: This study consists of three main stages. In the first stage, through using a structured questionnaire, individuals were interviewed face to face on their perceptions, attitude and behaviours towards coffee and coffee based drinks as well as their coffee and coffee based drink consumption in the last 24 hours. In the second stage, acrylamide levels in 41 different brands and coffee species were determined, and acrylamide exposure from coffee was calculated through deterministic model. In the third stage, the data gathered on Stage 1 and 2 were analysed statistically through t-test, one-way ANOVA and Chi-square tests and the results were compared to the literature. Results: A total of 263 participants that had different demographic features participated in this study. The results revealed that the participants consumed instant coffee and Turkish coffee more than other coffee species. The perceptions of the participants with regard to the relationship between health and coffee significantly differed. The acrylamide levels in the coffee species were found to be 5,3-80,2 ng mL-1, the mean acrylamide level was found to be 16,8-72,8 ng mL-1. The highest acrylamide level was identified in instant coffees. Acrylamide exposure of the participants who were coffee consumers and the other participants was found to be 0,11±0,084 µg/kg b.w.-day and 0,057±0,037 µg/kg b.w.-day, respectively. Conclusion: The coffee consumption habits of the participants were found to be similar to that of the literature suggested. However, the results regarding the acrylamide levels identified in coffee species and acrylamide exposure levels of the participants differed from the literature. This study is probably the first study that examined the individuals' dietary acrylamide exposure from coffee, and therefore, is thought to be a remarkable source for similar future studies.