Acrylamide

E. Capuano; V. Fogliano

doi:10.1016/B978-0-12-384947-2.00005-2

Acrylamide

E. Capuano^*, V. Fogliano

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

6 Citations (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 language	English
Title of host publication	Encyclopedia of Food and Health
Editors	B. Caballero, P.M. Finglas, F. Toldrá
Publisher	Elsevier
Pages	24-29
Number of pages	6
ISBN (Electronic)	9780123849533
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00005-2
Publication status	Published - 14 Sept 2015

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-12-384947-2.00005-2

Cite this

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title = "Acrylamide",

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.",

keywords = "Acrylamide, Bread, Carcinogenicity, Coffee, French fries, Maillard reaction, Mitigation, Neurotoxicity, Potato chips, Risk assessment, Risk management",

author = "E. Capuano and V. Fogliano",

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T1 - Acrylamide

AU - Capuano, E.

AU - Fogliano, V.

PY - 2015/9/14

Y1 - 2015/9/14

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AB - 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.

KW - Acrylamide

KW - Bread

KW - Carcinogenicity

KW - Coffee

KW - French fries

KW - Maillard reaction

KW - Mitigation

KW - Neurotoxicity

KW - Potato chips

KW - Risk assessment

KW - Risk management

U2 - 10.1016/B978-0-12-384947-2.00005-2

DO - 10.1016/B978-0-12-384947-2.00005-2

M3 - Chapter

AN - SCOPUS:85042838019

SN - 9780123849472

SP - 24

EP - 29

BT - Encyclopedia of Food and Health

A2 - Caballero, B.

A2 - Finglas, P.M.

A2 - Toldrá, F.

PB - Elsevier

ER -

Acrylamide

Abstract

Keywords

UN SDGs

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