Acrylamide in widely consumed foods - a review

被引：14
|
作者：
Pietropaoli, Francesca [1 ]
Pantalone, Sara [2 ]
Cichelli, Angelo [1 ]
d'Alessandro, Nicola [2 ]
机构：
[1] Univ G DAnnunzio, Dept Innovat Technol Med & Dent, Chieti, Italy
[2] Univ G DAnnunzio, Dept Engn & Geol, Chieti, Italy
来源：
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2022年 / 39卷 / 05期
关键词：
acrylamide reducing sugars asparagine French fries glycation reaction Maillard reaction; DIETARY ACRYLAMIDE; HEMOGLOBIN ADDUCTS; MAILLARD REACTION; REDUCING SUGARS; POSTMENOPAUSAL WOMEN; INTERNAL EXPOSURE; NORWEGIAN MOTHER; FREE ASPARAGINE; BREAST-CANCER; POTATO CRISPS;
D O I：
10.1080/19440049.2022.2046292
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer (IARC). The formation of AA occurs when starch-based foods are subjected to temperatures higher than 120 degrees C in an atmosphere with very low water content. The aim of this review is to shed light on the toxicological aspects of AA, showing its regulatory evolution, and describing the most interesting mitigation techniques for each food category involved, with a focus on compliance with EU legislation in the various classes of consumer products of industrial origin in Europe.
引用
收藏
页码：853 / 887
页数：35
相关论文
共 50 条
  • [1] Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
    Patra, Jayanta Kumar
    Das, Gitishree
    Paramithiotis, Spiros
    Shin, Han-Seung
    FRONTIERS IN MICROBIOLOGY, 2016, 7
  • [2] Review of Research into the Determination of Acrylamide in Foods
    Pan, Mingfei
    Liu, Kaixin
    Yang, Jingying
    Hong, Liping
    Xie, Xiaoqian
    Wang, Shuo
    FOODS, 2020, 9 (04)
  • [3] Acrylamide in Foods: Chemistry and Analysis. A Review
    Keramat, Javad
    LeBail, Alain
    Prost, Carole
    Soltanizadeh, Nafiseh
    FOOD AND BIOPROCESS TECHNOLOGY, 2011, 4 (03) : 340 - 363
  • [4] A review on fumonisin and trichothecene mycotoxins in foods consumed in Turkey
    Omurtag, Gulden Z.
    Yazicioglu, Duygu
    Beyoglu, Diren
    Tozan, Ayfer
    Atak, Gulin
    ARI Bulletin of the Istanbul Technical University, 2006, 54 (04): : 39 - 44
  • [5] Acrylamide in Foods: Chemistry and Analysis. A Review
    Javad Keramat
    Alain LeBail
    Carole Prost
    Nafiseh Soltanizadeh
    Food and Bioprocess Technology, 2011, 4 : 340 - 363
  • [6] Acrylamide in Foods: A Review of the Science and Future Considerations
    Lineback, David R.
    Coughlin, James R.
    Stadler, Richard H.
    ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3, 2012, 3 : 15 - 35
  • [7] Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore
    Yu, Wesley Zongrong
    Shen, Ping
    Lim, Ignatius
    Shi, Raymond Rong Sheng
    Cai, Miaohua
    Chin, Yee Soon
    Tay, Ai Jin
    Ang, Wei Min
    Er, Jun Cheng
    Lim, Geraldine Songlen
    Wu, Yuansheng
    Li, Angela
    Aung, Kyaw Thu
    Chan, Sheot Harn
    FOODS, 2023, 12 (16)
  • [8] Acrylamide in foods
    Giese, J
    FOOD TECHNOLOGY, 2002, 56 (10) : 71 - 73
  • [9] FOODS CONSUMED BY UNIVERSITY STUDENTS
    MYERS, ML
    STARE, FJ
    SULLIVAN, EM
    JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1963, 43 (04) : 336 - &
  • [10] Acrylamide in Corn-Based Thermally Processed Foods: A Review
    Zilic, Sladana
    Nikolic, Valentina
    Mogol, Burce Atac
    Hamzalioglu, Aytul
    Tas, Neslihan Goncuoglu
    Kocadagli, Tolgahan
    Simic, Marijana
    Gokmen, Vural
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, 70 (14) : 4165 - 4181
12345