Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages -Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2022.2099344
Keywords
Acrylamide; glycidamide; food; mitigation; analysis; risk assessment
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Significant progress has been made in understanding the formation, reduction, and cancer risk of acrylamide in foods over the past two decades. This review highlights new discoveries in formation and analysis, regulations in the European Union, and considerations for reevaluating the toxicity of acrylamide.
After nearly two decades since acrylamide was first raised as a potential safety issue in foods, significant progress has been made in understanding its formation during cooking, how to reduce levels in the most concerned foods, and the possible cancer risk to humans. Despite the huge wealth of knowledge gathered on this topic over the past years, a few new discoveries in occurrence, mitigation, analysis and risk assessment are worthy to note. This short review highlights the salient novelties pertaining to acrylamide, particularly in the areas of formation & analysis, existing and possible future regulations in the European Union, and finally considerations that may lead to possibly revisiting the toxicity of acrylamide and the main metabolite, glycidamide.
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