Acrylamide in snack foods.
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods. Carbohydrate, protein, and fat are the main constituents of food, which are mainly responsible for the formation of acrylamide, and thus, a number of investigations were carried out to reduce its quantity in food. Moreover, various studies regarding carcinogenic and neurotoxic effects of acrylamide on animal models suggested that acrylamide can produce tumor in the thyroid gland, testes, mammary gland, lungs, clitoral gland, brain, and also enhance mutation, a step to cancer. Therefore, this review addresses the studies conducted since recently on the toxicological effects, formation mechanism and reduction of the formation of acrylamide in snack foods.
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. amit@agfe.iitkgp.ernet.in
Amit Baran
AB
Das
Prem Prakas
PP
Srivastav
D020106:Acrylamide / Q000032:analysis / Q000737:chemistry / Q000633:toxicity*; D000818:Animals; D002241:Carbohydrates / Q000737:chemistry; D005506:Food Contamination; D005511:Food Handling; D019649:Food Industry; D006358:Hot Temperature; D006801:Humans; D018570:Risk Assessment; D013997:Time Factors; D018675:Toxicity Tests
D002241:Carbohydrates; D020106:Acrylamide