Health Risk Assessment of Carcinogenic Compounds in the Ivorian Street Food “Garba”: A Popular Dish of Fried Tuna and Attiéké
Massogbè DIABATE, Yao Desiré Adjouman, Yapi Elisée Kouakoua, Joseph Dossou & N’Guessan Georges Amani · European Journal of Nutrition & Food Safety · 2025
The “Garba,” an iconic Ivorian dish made of attiéké (fermented cassava semolina) and fried tuna, is widely consumed in Abidjan due to its affordability and cross-social popularity. However, the frequent and excessive reuse of frying oils raises major public health concerns, parti...
Open access
Research Article
10.9734/ejnfs/2025/v17i111898