الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This was a cross-sectional study conducted in Central Laboratory, High Institute of Public Health, and Alexandria University, which had Alexandria University students included in this study from August 2021 to July 2022.
The aim of the current survey was to study the dietary intake of some carcinogens (Trans fat, Acrylamide, and Nitrosamine) among Alexandria University students. Alexandria University students of both sexes were all included in the study. The study participants were divided into four faculties (100 Science, 100 Agriculture, 100 Commerce, and 100 Arts). Dietary Intake of Some Carcinogens (nitrosamine, acrylamide, and trans fat) was all assessed.
The main findings of the current study were as follows:
In total, participants who were 20-22 years represented 53%, those who were less than 20 years represented 29%, and those who were older than 22 years represented 18%. At Alexandria University students were 20-22 years, lower than 20 and more than 22 represented 53, 29, and 18% respectively. There was no significant difference between the sexes.
Most students were in their second and third year of college 32% and 26.5%, respectively, and the remainder of students were in their first and final year of college 24.3%, and 17.3%, respectively, there was no significant difference.
It was noticed that most university students had no presence of chronic diseases which represented 86.9%, with a statistically significant difference.
It was noticed that all students have more than one meal during the day. The majority of students have three meals per day with a percentage of 56.8%, with a statistically significant difference.
Most students preferred vegetable oils as cooking fat over other fats followed by ghee. Vegetable oils represented 97.9 and 95.3% of the total males and females, respectively. And ghee represented 72.7 and 70.4% of the total males and females respectively.
It was noticed that there was a significant difference among the three studied groups according to the dietary intake assessment (p<0.05) except for salami intake (p=0.891), French fries(p=0.132), crisps (p=0.466), popcorn (p=0.638), Breakfast cereals (0.281), whole grain (p=0.308), rice (p= 0.143), toast (p=0.689), baton sale (p=0.204), biscuits(p=0.130), pate(p=0.241), croissant(p=0.122), chocolates (p=0.726), ghee(p=0.089), and hydrogenated fats(p=0.368).
There was a statistically significant difference among the studied groups according to dietary intake of Nitrosamine among University students ((P=0.003*).
Most university students were within the normal range of ADI of Nitrosamine. with a statistically significant difference (P˂0.001).
It is noticed that the main source of Nitrosamine in the diet of the studied sample of university students whether male or female were corned beef and burger.
There was no statistically significant difference among the studied groups according to dietary intake of Acrylamide among University students ((P=0.528 ).
Most university students were within the normal range of ADI of Acrylamide. With no statistically significant difference (P=1.000).
It is noticed that the main source of Acrylamide in the diet of the studied sample of university students whether male or female was fried chicken and chips.
There was a statistically significant difference among the studied groups according to dietary intake of Trans fat among University students (p <0.001* ).
It is noticed that the main source of Trans fat in the diet of the studied sample of university students whether male or female was falafel and Pate`.
There was no significant difference in the students’ answers among groups (p˃0.005), except for the questions (Popcorn is a totally healthy snack it doesn’t have any carcinogen, Cereals are a healthier breakfast, and don’t have any carcinogens) which indicated significant differences in answers among the studied groups (p=0.001, 0.032) respectively.
It is noticed that(203) 50.8% of students were poor level of Knowledge about carcinogens,(117) 29.3% of students were fair level of knowledge about carcinogens while(80) 20% of students were good level of knowledge about carcinogens, with no statistically significant difference (P= 0.224).
The most students (279) 69.8% were poor level of knowledge about Acrylamide. With no statistically significant difference (P= 0.224).
The most students (185) 46.3% were poor level of knowledge about Trans fat. With no statistically significant difference (P= 0.288).
The most students (264) 66% were poor level of knowledge about Nitrosamine. With no statistically significant difference (P= 0.624).
It was found that the dietary intake of Acrylamide, Nitrosamine, and Trans fat was higher in the poor knowledge category among University students. With no statistically significant difference.
It was found that the dietary intake of Acrylamide, Nitrosamine within the normal ADI in the poor, fair, and good knowledge category, With no statistically significant difference.
6.2 Conclusion
• In conclusion, the current cross-sectional study brings an overview of trans fat, acrylamide, and nitrosamine composition of processed foods, those with major public health concerns, which are highly popular among Alexandria University students.
• The present results revealed that there was a statistically significant difference among the studied groups according to dietary intake of Nitrosamine among University students. There was no significant difference among the studied groups according to dietary intake of Acrylamide among University students. There was a statistically significant difference among the studied groups according to trans-fat intake and dietary respectively.
• The hot dog had the highest nitrosamine concentration among studied samples, while salami and pastrami records nearly the same level of nitrosamine, Minimum nitrosamine level was reported in sausage and Burger. On the other hand, luncheon had the lowest level of nitrosamine among studied food products.
• The fried chicken had the highest acrylamide concentration 65.9µg/g among studied samples, followed by chips and French fries (39.6µg/g and 26.01μg/g) respectively, On the other hand rice had the lowest level of acrylamide 0.03 µg/g among studied food products.
• The cookies had the highest trans fat concentration among studied samples, while fried eggplant and whole grain bread records nearly the same level of trans fat, On the other, hand white bread had the lowest level of trans fat among studied food products.
• Corned beef and burger products were the main responsible for the dietary intake of nitrosamine, fried chicken and chips products were the main responsible for the dietary intake of acrylamide, while falafel and pate products were the main responsible for the dietary intake of trans fat in the diet of the studied sample of university students whether male or female.
• Daily intake of both Nitrosamine and Acrylamide for each kg of body weight of students whether male or female within the normal range of ADI.
• Nearly half of the both male and female students were with poor knowledge about the 3 carcinogens, followed by fair knowledge about the 3 carcinogens and then good knowledge about the 3 carcinogens.
• The mean dietary intake from the 3 carcinogens (Nitrosamine, Acrylamide, and Trans fat) among both male and female students was high in the poor knowledge category.
• The acceptance daily intake of Acrylamide and Nitrosamine for the students whether male or female within the normal range in the 3 knowledge categories (good, fair, poor).
6.3 Recommendations
• Faculties should have specific requirements for the type of products and snacks available in the Faculty cafeteria, Considering the proper nutrition of University students. Nutritious snacks such as fresh fruits and vegetables, oatmeal, and pasteurized dairy products may be used as healthy alternatives in the faculty cafeteria.
• Corned beef, burger, fried chicken, chips, falafel, and pate should not be permitted in the University cafeteria.
• Government should impose strict laws and regulations to forbid the opening of fast-food restaurants around the university area.
• Health education programs should be held for University students to explain the importance of eating healthy products, exercising in different sports, and avoiding processed food.
• The Ministry of Health with the participation of different universities should develop different strategies to manage the risk resulting from dietary exposure to Nitrosamine, Acrylamide, and Trans fat and should benefit from the experience of different countries in managing the risk of these 3 carcinogens exposure such as applying a chain of mitigation strategies.
• Government should impose strict laws and regulations to reduce the level of Nitrosamine, Acrylamide, and Trans fat in different food products.
• Government should impose a standard for the maximum permissible limit for Nitrosamine, Acrylamide, and Trans fat in different food products.
• Food suppliers and producers should be encouraged to follow the instructions and regulations issued by the FDA in cooperation with the U.S Department of Health and Human Services Center for Food Safety and Applied Nutrition which includes detailed instructions and practices throughout all stages of food production to reduce Nitrosamine, Acrylamide, and Trans fat content in different products.