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Biomedical rationale for acrylamide regulation and methods of detection
Maranda S Cantrell1,2, Owen M McDougal1
1Department of Chemistry and Biochemistry, Boise State University, Boise, Idaho, USA.
Comprehensive Reviews in Food Science and Food Safety
|January 23, 2021
Summary
Acrylamide, a food processing byproduct, may pose health risks. This review examines its impact and detection methods in food, blood, and other samples.
Area of Science:
- Food Chemistry
- Toxicology
- Analytical Chemistry
Background:
- Acrylamide forms during high-temperature cooking of starchy foods via the Maillard reaction.
- Rodent studies indicate acrylamide is carcinogenic and a male reproductive toxin at high doses.
- Discovery in consumer foods led to regulatory actions in the EU and California.
Purpose of the Study:
- To review rodent and human studies on acrylamide's dietary health effects.
- To provide insight into analytical methods for acrylamide detection.
Main Methods:
- Literature review of toxicological and epidemiological studies.
- Survey of analytical techniques for acrylamide quantification.
Main Results:
- Evidence suggests potential health risks associated with dietary acrylamide exposure.
- Various analytical methods exist for detecting acrylamide in diverse matrices.
- Ongoing research focuses on reducing acrylamide formation and improving detection.
Conclusions:
- Acrylamide is a significant food safety concern requiring continued research.
- Accurate analytical methods are crucial for monitoring and managing acrylamide levels.
- Further investigation into human health impacts and mitigation strategies is warranted.
