Abstract: Acrylamide, a proven rodent carcinogen, was reported to have been found in commonly consumed carbohydrate-rich foods by Swedish National Food Association in 2002. The alarm raised escalated a lot of concern in public health. Acrylamide is a chemical compound formed in potatoes, cereals and bakery foods when processed by frying, baking or roasting at temperature above 120oC and at low moisture condition. The reducing sugars or its carbonyl derivatives and amino acid Asparagine are known to play important roles in its formation. Due to its high solubility in water, acrylamide is readily absorbed in the gastrointestinal tract, and can be metabolized in the body through conjugation with glutathione or biotransformation with Cytochrome P450 metabolic enzyme. The toxicity of acrylamide to health has been extensively studied. The neurotoxic, carcinogenic, genotoxic and effects on reproductive health are evident with symptoms ranging from central and peripheral neuropathy to anomalies caused in the genome of animals as well as human subjects. Available studies are not enough to conclude that acrylamide is carcinogenic in humans although in animals, cases of several types of cancer had been documented. The mitigation strategies of reducing acrylamide in foods include: the use of asparaginase, addition of antioxidant, increase in water activity of the food product, storing at 8 oC, baking at high relative humidity, blanching at 70 oC for 10 -15mins, and frying under low pressure conditions. This review covers acrylamide’s occurrence in various food products, dietary intake, formation, absorption, metabolism, health effects and its reduction strategies.
Keywords: Acrylamide, asparagine, reducing sugars, neurotoxic, carcinogenic, glycidamide.
Title: Acrylamide in Foods: Causes, Health effects and Reduction strategies
Author: Ifeyinwa Asogwa, Kehinde Aremu
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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