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Toxicity, Metabolism, and Mitigation Strategies of Acrylamide: A Comprehensive Review Publisher Pubmed



Peivastehroudsari L1 ; Karami M2 ; Barzegarbafrouei R3 ; Samiee S1 ; Karami H2 ; Tajdaroranj B1 ; Mahdavi V4 ; Alizadeh AM5, 6 ; Sadighara P2 ; Oliveri Conti G7 ; Mousavi Khaneghah A8
Authors

Source: International Journal of Environmental Health Research Published:2024


Abstract

Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA’s daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products. © 2022 Informa UK Limited, trading as Taylor & Francis Group.
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