Acrylamide in Corn-Based Thermally Processed Foods: A Review

Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews theliterature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn foracrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide fromcorn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and cornflakes, as widely consumedproducts all over the world, is reported in the literature to be between 5 and 6360 mu g/kg, between <LOD and 2220 mu g/kg andbetween <LOD and 1186 mu g/kg, respectively. Although these products are important acrylamide sources in the common diet of allage populations, higher intake values occurred among younger generations