Document Type : Review Article
Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Department of environmental health engineering, faculty of health, University of Medical Sciences, Tabriz, Iran.
Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
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.