E. Capuano*, V. Fogliano

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

5 Citations (Scopus)


Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee. Acrylamide is neurotoxic in humans and carcinogen in rodents and the associated margin of exposure is quite high for a widespread food contaminant, which would indicate a high concern from a public health point of view. Only few epidemiological studies have indicated an increased cancer risk related to acrylamide dietary intake; however, a principle of precaution should be applied reducing as much as possible its concentration in foods.

Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
EditorsB. Caballero, P.M. Finglas, F. Toldrá
Number of pages6
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
Publication statusPublished - 14 Sept 2015


  • Acrylamide
  • Bread
  • Carcinogenicity
  • Coffee
  • French fries
  • Maillard reaction
  • Mitigation
  • Neurotoxicity
  • Potato chips
  • Risk assessment
  • Risk management


Dive into the research topics of 'Acrylamide'. Together they form a unique fingerprint.

Cite this