TY - JOUR ID - 11684 TI - Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study JO - Journal of Nutrition,Fasting and Health JA - JNFH LA - en SN - AU - Khezerolou, Arezou AU - Alizadeh-Sani, Mahmood AU - Zolfaghari Firouzsalari, Nasim AU - Ehsani, Ali AD - Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran AD - Department of environmental health engineering, faculty of health, University of Medical Sciences, Tabriz, Iran. AD - Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. Y1 - 2018 PY - 2018 VL - 6 IS - Issue 1 (Special issue on Food Safety) SP - 52 EP - 59 KW - Acrylamide KW - Heated foodstuffs KW - Asparagine KW - Maillard reaction DO - 10.22038/jnfh.2018.34179.1133 N2 - 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. UR - https://jnfh.mums.ac.ir/article_11684.html L1 - https://jnfh.mums.ac.ir/article_11684_848f92b973f3791f384587b6c31e6226.pdf ER -