Acrylamide and Health

Abstract

Acrylamide is predominantly formed in carbohydrate rich foods prepared at high temperatures. Acrylamide is generated from the Maillard reaction between the amino acid, asparagine and some types of reducing carbohydrates. Acrylamide is most commonly found in fried foods such as french fries and chips. With respect to data from the World Health Organization (WHO), it has been estimated that the average acrylamid exposure is approximately 0.3-0.8 μg/kg/day in developed countries. Acrylamide is neurotoxic to both humans and animals. Epidemiological studies have revealed that there is no relation between the risk of human cancer and acrylamide in foods. Clarifying of metabolic process after consuming acrylamide and biochemical markers of acrylamide will enable to elucidate the relation between acrylamide and health.