title: Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.
abstract: Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.
authors.affiliation: Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA. Mendel.Friedman@ars.usda.gov.
authors.forename: Mendel
authors.initials: M
authors.lastname: Friedman
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000037:antagonists & inhibitors* / Q000737:chemistry / Q000633:toxicity; D000818:Animals; D016588:Anticarcinogenic Agents / Q000737:chemistry; D000931:Antidotes / Q000737:chemistry* / Q000627:therapeutic use; D000975:Antioxidants / Q000737:chemistry / Q000627:therapeutic use; D017209:Apoptosis / Q000187:drug effects; D002273:Carcinogens / Q000032:analysis / Q000037:antagonists & inhibitors* / Q000737:chemistry / Q000633:toxicity; D003296:Cooking; D057140:Fast Foods / Q000009:adverse effects / Q000032:analysis; D005503:Food Additives / Q000737:chemistry* / Q000627:therapeutic use; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis; D017408:Guidelines as Topic; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D018696:Neuroprotective Agents / Q000737:chemistry / Q000627:therapeutic use; D020258:Neurotoxicity Syndromes / Q000209:etiology / Q000517:prevention & control; D018384:Oxidative Stress / Q000187:drug effects; D013723:Teratogens / Q000032:analysis / Q000737:chemistry* / Q000633:toxicity
chemical_list: D016588:Anticarcinogenic Agents; D000931:Antidotes; D000975:Antioxidants; D002273:Carcinogens; D005503:Food Additives; D018696:Neuroprotective Agents; D013723:Teratogens; D020106:Acrylamide