Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Edoardo Capuano, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

729 Citations (Scopus)

Abstract

Neo-formed contaminants (NFCs) are compounds forming during heating or preservation processes and exhibiting possible harmful effects to humans. Among the several NFCs described in literature, Acrylamide and 5-hydroxymethylfurfural (HMF) have attracted the attention of the scientific community in recent years. Both acrylamide and HMF are considered as probably or potentially carcinogenic to humans or might be metabolized by humans to potentially carcinogenic compounds. Acrylamide and HMF are mainly formed through Maillard Reaction and can be regarded as the most important heat-induced contaminants occurring in bread and bakery products. Acrylamide is carcinogen in rodent and some recent epidemiological studies have highlighted the association between dietary acrylamide and an increased risk of some types of cancer. HMF has been recently shown to be converted in vivo to 5-sulfoxymethylfurfural (SMF) which is a genotoxic compound. Dietary intake of HMF is in the order of mg/kg far above that of other food toxicants. In this paper, the latest available data on acrylamide and HMF have been reviewed focusing on available mitigation strategies, metabolism, dietary exposure, and toxicity. The results from the epidemiological studies about acrylamide and cancer risk and their relevance have been discussed, the major gaps of knowledge have been identified and the perspective of ongoing and future research was established.

Original languageEnglish
Pages (from-to)793-810
Number of pages18
JournalLWT - Food Science and Technology
Volume44
Issue number4
DOIs
Publication statusPublished - May 2011
Externally publishedYes

Keywords

  • 5-Hydroxymethylfurfural
  • Acrylamide

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