A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies

Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA...

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Veröffentlicht in:International journal of toxicology Jg. 39; H. 2; S. 93
Hauptverfasser: Rifai, Lubna, Saleh, Fatima A
Format: Journal Article
Sprache:Englisch
Veröffentlicht: United States 01.03.2020
Schlagworte:
Acrylamide - analysis
Acrylamide - chemistry
Acrylamide - pharmacokinetics
Acrylamide - toxicity
Animals
Cytochrome P-450 Enzyme System - metabolism
Environmental Exposure - adverse effects
Environmental Exposure - analysis
Fermentation
Food Contamination - analysis
Food Contamination - prevention & control
Food Handling - methods
Humans
Hydrogen-Ion Concentration
Water - analysis
toxicity
acrylamide
food
mitigation strategies
ISSN:1092-874X, 1092-874X
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Zusammenfassung:Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
ObjectType-Review-3
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ISSN:1092-874X
1092-874X
DOI:10.1177/1091581820902405