Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis

Abstract

Acrylamide is a known neurotoxic compound for humans. Foods that have high concentrations of acrylamide need to be identified. One of the food products containing acrylamide is popcorn. Popcorn is an important source of snacks for children, especially students. The presented study is a systematic review and meta-analysis of the level of acrylamide in popcorn. The search was done in different databases with the keywords; acrylamide, popcorn, popped corn. 27 articles were found by searching various databases. After initial screening and full text evaluation, 8 articles were selected for systematic review and 6 articles for meta-analysis. The amount of acrylamide in this product was in the range of 1,017.7–106 μg/kg. Microwaved corn contains lower amounts of acrylamide than other methods of preparation. The type of popcorn also had an effect on the amount of acrylamide with Meta-regression. It was found that sweet popcorn contains higher amounts of acrylamide. The overall value of acrylamide concentration in popcorns was calculated to be 459.6 ± 220.3 μg/kg. This amount is high and requires measures to reduce the amount of acrylamide.

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The role of microRNAs in acrylamide toxicity

“…A systematic review and meta-analysis showed that AA content in popcorn varied between 1,017.7–106 μg/kg ( 30 ). Also, microwaved popcorn had the lowest levels of AA compared to other preparation methods.…”

“…Based on the meta-regression, the type of popcorn was an adequate criterion for the AA concentration, and sweet popcorn had higher AA values. The total AA concentration within popcorn has been evaluated as 459.6 ± 220.3 μg/kg ( 30 ). Žilić et al ( 31 ) reported a value of AA in thermally processed corn-based food highly consumed within the market globally that AA concentration in corn flakes, corn/tortilla chips, and popcorn was in the range of 5–6,360 μg/kg < limit of quantification (LOQ) to 2,220 μg/kg, and < LOQ to 1,186 μg/kg, respectively.…”