Acrylamide

E. Capuano*, V. Fogliano

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

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
PublisherElsevier Inc. Academic Press
Pages24-29
Number of pages6
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 14 Sep 2015

Keywords

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

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  • Cite this

    Capuano, E., & Fogliano, V. (2015). Acrylamide. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 24-29). Elsevier Inc. Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00005-2