The DOI matches its Crossref record; 70 of the 70 references it cites were found in a registry or an index.
A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies
Abstract
Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
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Cites
Acrylamide is formed in the Maillard reaction
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002) · Nature · doi:10.1038/419448a · Cited by 2,267
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020302f · Cited by 2,215
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Acrylamide Formation Mechanism in Heated Foods
Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., Gruber, D. C., Morsch, T. R., Strothers, M. A., Rizzi, G. P., et al. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034180i · Cited by 869
Human exposure and internal dose assessments of acrylamide in food
Dybing, E., Farmer, P. B., Andersen, M., Fennell, T. R., Lalljie, S. P. D., Müller, D. J. G., Olin, S., Petersen, B. J., Schlatter, J., Scholz, G., et al. (2005) · Food and Chemical Toxicology · doi:10.1016/j.fct.2004.11.004 · Cited by 395
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Role of Cytochrome P450 2E1 in the Metabolism of Acrylamide and Acrylonitrile in Mice
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A Review of the Toxicology of Acrylamide
Exon, J. H. (2006) · Journal of Toxicology and Environmental Health, Part B · doi:10.1080/10937400600681430 · Cited by 319
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Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk
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Metadata
- Authors
- Rifai, L., & Saleh, F. A.
- Venue
- International Journal of Toxicology
- Publisher
- SAGE Publications
- Published
- 2020-02-04
- Volume
- 39
- Issue
- 2
- Pages
- 93-102
- ISSN
- 1091-5818 (ISSN-L)
- 1092-874X
- OpenAlex
- W3005501152
- Cited by
- 317
- References
- 70
- FWCI
- 21.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Rifai, L., & Saleh, F. A. (2020). A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies. International Journal of Toxicology. https://doi.org/10.1177/1091581820902405
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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