Dietary acrylamide in human health

Abstract

Acrylamide, a food processing contaminant, has raised concerns due to potential health risks to humans. It is known to be formed mainly in starch-rich foods, cooked or processed at high temperatures (above 120°C) in the absence of moisture, via the Maillard reaction when a reduced carbohydrate (glucose and fructose) combines with the amino acid asparagine. Moreover, evidence suggests that acrylamide may also form from the degradation of proteins and fats.

Acrylamide is present in a large variety of commonly consumed products such as coffee, potato-derived products, and cereal-derived products, including breakfast cereals, bread, and biscuits. Except for boiling, acrylamide may form with the most common cooking methods e.g., grilling, baking, roasting, and frying. Additionally, several chemical and physical factors, namely pH, can affect acrylamide formation during food cooking or processing. By improving our understanding of how to modify these factors, it is possible to significantly reduce acrylamide formation in cooked and processed foods, thereby mitigating potential health risks associated with acrylamide.