Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study

Document Type : Review Article

Authors

1 Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

2 Department of environmental health engineering, faculty of health, University of Medical Sciences, Tabriz, Iran.

3 Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Abstract

Introduction: Acrylamide is a chemical compound that may form in various starchy foods, such as potatoes, bread, and bakery products at high temperatures (above 120°C) and during cooking processes. This compound has been identified by the International Agency for Research on Cancer as a potential cancer-causing compound. The present study aimed to investigate the formation of acrylamide from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. Methods: A comprehensive literature review was conducted via searching in databases such as Google Scholar, Science Direct, Pub Med, and SID using English or Persian keywords, such as acrylamide and food. Results: Since acrylamide is found in food products, there have been several reports on the presence of acrylamide in fried and oven-cooked foods, which have led to worldwide concern. Acrylamide has been classified as a possible mutagenic and carcinogenic compound in humans. Moreover, several reports have indicated that asparagine (a main amino acid found in potatoes and cereals) is a decisive contributor to the production of acrylamide through reducing sugars. In this review, we investigated the formation of acrylamide and various methods for its prevention and reduction. Conclusion: Considering the toxicity of acrylamide and its health risks for humans, and given the importance of food safety and health issues, a few methods could be used to decrease the formation rate of this harmful compound in susceptible food products.

Keywords

References

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History

  • Receive Date: 15 August 2018
  • Revise Date: 26 September 2018
  • Accept Date: 10 October 2018

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