Mechanisms of Acrylamide Formation in Foods, Acrylamide Content of Foods and Its Effect on Human Health

Abstract

Acrylamide formed by the Maillard reaction is reported to be a toxic compound. Under conditions where heat leads to the formation of Maillard browning products, it can also lead to the formation of acrylamide in foods. The introduction of acrylamide into the human body takes place through digestion or absorption through the skin. Acrylamide formation in foods has been reported in three ways, a) with a path where acrylic acid or acrolein is formed as a result of the degradation reactions of lipids, carbohydrates or free amino acids b) with the loss of carboxyl group or water from organic acids such as malic, lactic and citric acids and c) with the direct formation from amino acids. The common opinion is that acrylamide in foods is formed by the reaction of simple (reducing) sugars with asparagine, an amino acid. The monomeric form of acrylamide, which is carcinogenic, has been reported to occur in high temperature treated foods (above 120°C). It is stated by the researchers that the level of acrylamide in foods varies depending on the type and production of the food. Foods that contain the most acrylamide include potato chips, french fries, corn chips, biscuits, crackers and toasted crispy bakery products, bread and other bakery products, breakfast cereals and coffee. In this study, the mechanisms of acrylamide formation in foods, acrylamide content of different foods and the adverse effects of acrylamide on human health were reviewed.