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Risk benefit assessment of acrylamide in bakery products and bread

Amar Aouzelleg (School of Applied Science, London South Bank University, London, UK)
Delia Ojinnaka (School of Applied Science, London South Bank University, London, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 30 November 2022




The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide.


Papers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound.


The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design.


There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.



Aouzelleg, A. and Ojinnaka, D. (2022), "Risk benefit assessment of acrylamide in bakery products and bread", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print.



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