Acrylamide in Corn-Based Thermally Processed Foods: A Review

Area of Science:

• Food Science
• Toxicology
• Public Health

Background:

• Acrylamide is a potential carcinogen found in thermally processed foods.
• Corn-based products are widely consumed globally and can be significant sources of dietary acrylamide.
• High acrylamide intake poses a public health risk, necessitating reduction strategies.

Purpose of the Study:

• To review and report the acrylamide content in various corn-based food products worldwide.
• To discuss the potential for acrylamide formation in corn and human exposure.
• To identify key corn-based food sources contributing to dietary acrylamide intake.

Main Methods:

• Literature review of scientific publications and market data.
• Analysis of reported acrylamide concentrations in corn/tortilla chips, popcorn, and corn flakes.
• Discussion of factors influencing acrylamide formation in corn.

Main Results:

• Acrylamide levels in corn/tortilla chips ranged from 5 to 6360 μg/kg.
• Acrylamide levels in popcorn ranged from
• Acrylamide levels in corn flakes ranged from
• Younger populations showed higher acrylamide intake from these products.

Conclusions:

• Corn-based foods are significant contributors to dietary acrylamide exposure globally.
• Acrylamide formation in corn is influenced by free asparagine and reducing sugars.
• Targeted strategies are needed to reduce acrylamide in corn products, particularly for vulnerable age groups.