Effects of different brewing conditions on acrylamide levels in Turkish black tea and health risk assessment

Abstract

In this study, the effects of different brewing parameters (brewing method, teapot spout shape, brewing time, brewing water temperature) on acrylamide levels in black tea were investigated. Then, the level of acrylamide exposure from black tea consumption was evaluated in terms of carcinogenic and non-carcinogenic health risks. The average acrylamide level of all black tea samples brewed with 24 different methods was 53.2±17.1 µg/L. There was no significant difference in acrylamide levels (median) between brewing parameters except for the brewing water temperature value (p < 0.01). Individuals aged 15 years and over living in Türkiye were found to have an acrylamide exposure level in the range of 0.06−0.27 µg/kg bw/day. Consumption of brewed black tea according to different brewing parameters in light, normal and over-brewed forms was found to be safe in terms of non-carcinogenic health risks. However, acrylamide exposure levels indicate the presence of potential and significant health risks in terms of carcinogenic risks considering similar consumption patterns. When all the data are evaluated together, in order to reduce the acrylamide exposure level and potential health risks of acrylamide, black tea should be brewed with water at 95 ℃ and over-brewed tea consumption should be avoided.