O perigo dos alimentos contendo amido

Abstract

This article presents a literature review about the amount of acrylamide in carbohydrate foods, when fried, boiled or baked at high temperatures, especially french fries and potato chips. Formation mechanisms of acrylamide in food were performed in many countries. Methods for reducing acrylamide in foods were discussed in addition to toxicological aspects of this substance. Methods of reducing acrylamide in potatoes have resulted in some successes, but there is no common approach that works for all foods. Some epidemiological studies about the relationship between intake of acrylamide and different types of cancer have been shown, but are insuffi cient to indicate that the amount of acrylamide consumed in the diet can result in adverse human health effects, particularly cancer.