Health Risk Assessment of Carcinogenic Compounds in the Ivorian Street Food “Garba”: A Popular Dish of Fried Tuna and Attiéké

Abstract

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, particularly regarding consumer exposure to carcinogenic neo-formed contaminants. This study aimed to assess the carcinogenic risk associated with the consumption of “Garba” by combining a dietary survey with chemical analysis of neoformed contaminants, particularly acrylamide and polycyclic aromatic hydrocarbons (benzo[a]pyrene, anthracene, fluoranthene). A dietary survey was conducted among 154 consumers in three municipalities of Abidjan (Cocody, Abobo, and Yopougon). Fried tuna and frying oil samples were collected from 90 vendors. Concentrations of polycyclic aromatic hydrocarbons (benzo[a]pyrene, anthracene, fluoranthene) were determined by gas chromatography–mass spectrometry (GC-MS), while acrylamide was quantified using high-performance liquid chromatography (HPLC). Cancer risk assessment followed the United States Environmental Protection Agency (USEPA) model, including the estimation of daily intake doses and hazard quotients. Mean concentrations of benzo[a]pyrene, anthracene, fluoranthene, and acrylamide in fried tuna were 1.36 ± 0.58 µg/kg, 2.66 ± 0.42 µg/kg, 2.60 ± 0.37 µg/kg, and 69.43 ± 6.7 µg/kg, respectively. In reused frying oil, corresponding concentrations were 1.99 ± 0.60 µg/kg, 2.00 ± 0.35 µg/kg, 2.08 ± 0.31 µg/kg, and 20.6 ± 3.8 µg/kg. Hazard quotients (HQ) for acrylamide and benzo[a]pyrene exceeded unity (HQ_acrylamide = 148.77; HQ_benzo[a]pyrene = 12.71 in tuna), indicating potential health risks. Estimated lifetime cancer risks were 0.14 for acrylamide and 0.003 for benzo[a]pyrene, surpassing the USEPA acceptable threshold (1×10⁻⁴). These findings reveal chronic exposure to potentially carcinogenic compounds through routine consumption of “Garba.” Regular consumption thus represents a silent public health threat. It is crucial to strengthen awareness campaigns on safe frying practices and implement strict control measures to mitigate foodborne risks.