Access the full text.
Sign up today, get DeepDyve free for 14 days.
S. Raffan, Nigel Halford (2019)Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
The Annals of Applied Biology, 175
C. Jin, Xiao-qin Wu, Ying Zhang (2013)Relationship between antioxidants and acrylamide formation: A review
Food Research International, 51
M. Friedman, C. Levin (2008)Review of methods for the reduction of dietary content and toxicity of acrylamide.
Journal of agricultural and food chemistry, 56 15
Amin Khaneghah, Y. Fakhri, A. Nematollahi, Fatemeh Seilani, Y. Vasseghian (2020)The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression
Food Reviews International, 38
Sreejesh Kp, Athira Ks, J. HeydeyGreenM (2018)AWARENESS AND ATTITUDE TOWARDS STROKE AND ITS PREVENTION AMONG HYPERTENSIVE AND NON-HYPERTENSIVE PEOPLE
Asian Journal of Pharmaceutical and Clinical Research, 11
N. Rajeh, Dareen Khayyat (2017)Effect of the combined administration of vitamin-E and 5-aminosalicylic acid on acrylamide-induced testicular toxicity
Journal of Taibah University Medical Sciences, 12
L. Normandin, M. Bouchard, P. Ayotte, C. Blanchet, A. Becalski, Y. Bonvalot, D. Phaneuf, C. Lapointe, M. Gagné, M. Courteau (2013)Dietary exposure to acrylamide in adolescents from a Canadian urban center.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 57
Duru Aras, Z. Çakar, S. Ozkavukcu, A. Can, O. Cinar (2017)In Vivo acrylamide exposure may cause severe toxicity to mouse oocytes through its metabolite glycidamide
PLoS ONE, 12
Thomas Amrein, Barbara Schönbächler, F. Escher, R. Amadó (2004)Acrylamide in gingerbread: critical factors for formation and possible ways for reduction.
Journal of agricultural and food chemistry, 52 13
(2017)R: a Language and Environment for Statistical Computing
L. Hagmar, Margareta Törnqvist, Catarina Nordander, I. Rosén, Magnus Bruze, A. Kautiainen, A.-L. Magnusson, Birgitta Malmberg, Pia Aprea, Fredrik Granath, A. Axmon (2001)Health effects of occupational exposure to acrylamide using hemoglobin adducts as biomarkers of internal dose.
Scandinavian journal of work, environment & health, 27 4
S. Eslamizad, F. Kobarfard, C. Tsitsimpikou, A. Tsatsakis, K. Tabib, H. Yazdanpanah (2019)Health risk assessment of acrylamide in bread in Iran using LC-MS/MS.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 126
B. Demirhan, B. Demİrhan, N. Ertaş, Hayriye Kara (2018)Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe
Food Analytical Methods, 11
P. Rydberg, S. Eriksson, E. Tareke, P. Karlsson, L. Ehrenberg, M. Törnqvist (2003)Investigations of factors that influence the acrylamide content of heated foodstuffs.
Journal of agricultural and food chemistry, 51 24
D. Schrenk (2015)The Margin-of-Exposure approach in food safety risk assessment: Acrylamide as an example
Toxicology Letters, 238
C. Pelucchi, C. Bosetti, C. Galeone, C. Vecchia (2015)Dietary acrylamide and cancer risk: An updated meta‐analysis
International Journal of Cancer, 136
H. Hendriksen, B. Kornbrust, P. Østergaard, M. Stringer (2009)Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.
Journal of agricultural and food chemistry, 57 10
Mengmeng Huang, J. Jiao, Jun Wang, Zhidan Xia, Yu Zhang (2018)Exposure to acrylamide induces cardiac developmental toxicity in zebrafish during cardiogenesis.
Environmental pollution, 234
A. López-López, V. Beato, Antonio Sánchez, P. García-García, A. Montaño (2014)Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system
Journal of Food Engineering, 120
T. Singh, A. Kushwah (2018)ACRYLAMIDE: A POSSIBLE RISK FACTOR FOR CARDIAC HEALTH
Asian Journal of Pharmaceutical and Clinical Research
J. Keramat, A. Le-Bail, C. Prost, N. Soltanizadeh (2011)Acrylamide in Foods: Chemistry and Analysis. A Review
Food and Bioprocess Technology, 4
B. Petersen, N. Tran (2005)Exposure to acrylamide: placing exposure in context.
Advances in experimental medicine and biology, 561
R. Tardiff, M. Gargas, C. Kirman, M. Carson, L. Sweeney (2010)Estimation of safe dietary intake levels of acrylamide for humans.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 48 2
F. Hidalgo, R. Delgado, J. Navarro, R. Zamora (2010)Asparagine decarboxylation by lipid oxidation products in model systems.
Journal of agricultural and food chemistry, 58 19
(2002)FAO/WHO consultation on the health implications of acrylamide in food
M. Mulla, V. Bharadwaj, U. Annapure, R. Singhal (2011)Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina
Lwt - Food Science and Technology, 44
C. Pundir, N. Yadav, A. Chhillar (2019)Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
Trends in Food Science & Technology
L. Rifai, Fatima Saleh (2020)A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies
International Journal of Toxicology, 39
F. Esposito, A. Nardone, E. Fasano, M. Triassi, T. Cirillo (2017)Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 108 Pt A
Yi Xu, Bo Cui, R. Ran, Y. Liu, Huaping Chen, G. Kai, Jianxin Shi (2014)Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 69
G. Swaen, S. Haidar, C. Burns, K. Bodner, T. Parsons, J. Collins, C. Baase (2006)Mortality study update of acrylamide workers
Occupational and Environmental Medicine, 64
J. Bassama, P. Brat, P. Bohuon, R. Boulanger, Z. Günata (2010)Study of acrylamide mitigation in model system: Effect of pure phenolic compounds
Food Chemistry, 123
T. Bertuzzi, E. Martinelli, A. Mulazzi, S. Rastelli (2020)Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.
Food chemistry, 303
Jing Wu, Yu-Dong Shen, Hongtao Lei, Yuan-ming Sun, Jinyi Yang, Zhi-Li Xiao, Hong Wang, Zhenlin Xu (2014)Hapten synthesis and development of a competitive indirect enzyme-linked immunosorbent assay for acrylamide in food samples.
Journal of agricultural and food chemistry, 62 29
Yalçın Tepe, A. Cebi, H. Aydın (2020)Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times
European Food Research and Technology, 246
F. Berger, J. Feld, Daniel Bertow, G. Eisenbrand, G. Fricker, Natalie Gerhardt, K. Merz, E. Richling, M. Baum (2011)Biological effects of acrylamide after daily ingestion of various foods in comparison to water: a study in rats.
Molecular nutrition & food research, 55 3
R. Stadler, F. Robert, S. Riediker, N. Varga, T. Davidek, S. Devaud, T. Goldmann, J. Hau, I. Blank (2004)In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.
Journal of agricultural and food chemistry, 52 17
E. Kopp, W. Dekant (2009)Toxicokinetics of acrylamide in rats and humans following single oral administration of low doses.
Toxicology and applied pharmacology, 235 2
R. LoPachin, T. Gavin (2012)Molecular Mechanism of Acrylamide Neurotoxicity: Lessons Learned from Organic Chemistry
Environmental Health Perspectives, 120
H. El-Sayyad, S. Sakr, G. Badawy, Hanaa Afify (2011)Hazardous effects of fried potato chips on the development of retina in albino rats.
Asian Pacific journal of tropical biomedicine, 1 4
M. Pennisi, G. Malaguarnera, V. Puglisi, L. Vinciguerra, M. Vacante, M. Malaguarnera (2013)Neurotoxicity of Acrylamide in Exposed Workers
International Journal of Environmental Research and Public Health, 10
C. Bignardi, A. Cavazza, M. Grimaldi, C. Laganà, Chiara Manzi, M. Rinaldi, C. Corradini (2019)Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices
European Food Research and Technology, 245
F. Mestdagh, J. Maertens, T. Cucu, K. Delporte, C. Peteghem, B. Meulenaer (2008)Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Food Chemistry, 107
G. Baskar, R. Aiswarya (2018)Overview on mitigation of acrylamide in starchy fried and baked foods.
Journal of the science of food and agriculture, 98 12
Arezou Khezerolou, Mahmood Alizadeh-Sani, Nasim Firouzsalari, A. Ehsani (2018)Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study
Journal of Fasting And Health, 6
J. Rice (2005)The carcinogenicity of acrylamide.
Mutation research, 580 1-2
G. Eisenbrand (2020)Revisiting the evidence for genotoxicity of acrylamide (AA), key to risk assessment of dietary AA exposure
Archives of Toxicology, 94
Yu Zhang, Genyi Zhang, Ying Zhang (2005)Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments.
Journal of chromatography. A, 1075 1-2
N. Kahkeshani, S. Saeidnia, M. Abdollahi (2014)Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity
Journal of Food Science and Technology, 52
W. Claeys, B. Meulenaer, A. Huyghebaert, M. Scippo, P. Hoet, C. Matthys (2016)Reassessment of the acrylamide risk: Belgium as a case-study
Food Control, 59
M. Patrignani, G. Rinaldi, C. Lupano (2016)In vivo effects of Maillard reaction products derived from biscuits.
Food chemistry, 196
Yuan Yuan, Chang Shu, Bing Zhou, X. Qi, Jianguo Xiang (2011)Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
Food Research International, 44
R. Aiswarya, G. Baskar (2018)Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus
International Journal of Food Science & Technology, 53
B. Riboldi, Álvaro Vinhas, J. Moreira (2014)Risks of dietary acrylamide exposure: a systematic review.
Food chemistry, 157
R. Stadler, L. Verzegnassi, N. Varga, M. Grigorov, Alfred Studer, S. Riediker, B. Schilter (2003)Formation of vinylogous compounds in model Maillard reaction systems.
Chemical research in toxicology, 16 10
S. Barlow, J. Greig, J. Bridges, A. Carere, A. Carpy, C. Galli, J. Kleiner, I. Knudsen, H. Koëter, L. Levy, C. Madsen, S. Mayer, J. Narbonne, F. Pfannkuch, M. Prodanchuk, M.R Smith, P. Steinberg (2002)Hazard identification by methods of animal-based toxicology.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 40 2-3
Ling Zha, T. Sobue, T. Kitamura, Yuri Kitamura, J. Ishihara, Ayaka Kotemori, Rong Liu, S. Ikeda, N. Sawada, M. Iwasaki, S. Tsugane, For Group (2020)Dietary Acrylamide Intake and the Risk of Liver Cancer: The Japan Public Health Center-Based Prospective Study
H. El-Sayyad, M. Abou-Egla, Fawkia El-Sayyad, Heba El-Ghawet, R. Gaur, A. Fernando, M. Raj, A. Ouhtit (2011)Effects of fried potato chip supplementation on mouse pregnancy and fetal development.
Nutrition, 27 3
(1994)IARC Monographs on the Evaluation of Carcinogenic Risks to Humans
G. Giovanelli, L. Torri, N. Sinelli, S. Buratti (2017)Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems
European Food Research and Technology, 243
(2017)Commission regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food
V. Gökmen, T. Palazoğlu (2008)Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
Food and Bioprocess Technology, 1
B. Ghanayem, L. McDaniel, M. Churchwell, Nathan Twaddle, R. Snyder, T. Fennell, D. Doerge (2005)Role of CYP2E1 in the epoxidation of acrylamide to glycidamide and formation of DNA and hemoglobin adducts.
Toxicological sciences : an official journal of the Society of Toxicology, 88 2
Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods.Design/methodology/approachPublished literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem.FindingsHuman exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related.Originality/valueDepending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.
Nutrition & Food Science – Emerald Publishing
Published: Jul 9, 2021
Keywords: Food safety; Health; Maillard reaction
Access the full text.
Sign up today, get DeepDyve free for 14 days.