formation, properties, and reduction methods of acrylamide in foods: a review study

Introduction: acrylamide is a chemical compound that may form in various starchy foods, such as potatoes, bread, and bakery products at high temperatures (above 120°c) and during cooking processes. this compound has been identified by the international agency for research on cancer as a potential cancer-causing compound. the present study aimed to investigate the formation of acrylamide from food components during heat treatment as a result of the maillard reaction between amino acids and reducing sugars. methods: a comprehensive literature review was conducted via searching in databases such as google scholar, science direct, pub med, and sid using english or persian keywords, such as acrylamide and food. results: since acrylamide is found in food products, there have been several reports on the presence of acrylamide in fried and oven-cooked foods, which have led to worldwide concern. acrylamide has been classified as a possible mutagenic and carcinogenic compound in humans. moreover, several reports have indicated that asparagine (a main amino acid found in potatoes and cereals) is a decisive contributor to the production of acrylamide through reducing sugars. in this review, we investigated the formation of acrylamide and various methods for its prevention and reduction. conclusion: considering the toxicity of acrylamide and its health risks for humans, and given the importance of food safety and health issues, a few methods could be used to decrease the formation rate of this harmful compound in susceptible food products.