a review of the risk of acrylamide in food products

Acrylamide (c3h5no) is a white crystal which is soluble in water as well as ethanol, ether, and chloroform. it is degraded after exposing to acidic and alkaline substances, oxidizing agents, iron, and salt. nowadays, acrylamide is produced to prepare polyacrylamide which is widely used in wastewater treatment and paper, textile, coatings, and dyes industries, etc. regarding food safety viewpoint, risk assessment of this toxin in foods seems to be essential. on the other hand, lack of standard inspection laws and surveillance on traditional foods, especially those prepared in restaurants and street vendors, is a main concern. therefore, the main purpose of this study was to review acrylamide risk in food products. despite the importance of prevention against acrylamide production in high-risk food before or during the cooking process, it sometimes seems to be difficult to achieve this goal. therefore, developing effective strategies to inform and educate consumers to reduce hazardous food intake or use of effective compounds to reduce acrylamide toxicity in body are of practical approaches. medicinal plants containing polyphenols and antioxidants reduce acrylamide production through the interaction between sugars and asparagine amino acids. also, it has been shown that some antioxidant plant compounds reduce the toxicity of chemical hazards (such as acrylamide) in the body of humans and animals.