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.
Published 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.
Human 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.
Depending 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.
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001.
Krein, D.D.C., Devos, R.J.B., Colla, L.M. and Reinehr, C.O. (2021), "Is Acrylamide really a food safety issue?", Nutrition & Food Science, Vol. 51 No. 5, pp. 853-865. https://doi.org/10.1108/NFS-09-2020-0341
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