Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder

Abstract

Acrylamide (AA) is a water soluble white crystalline solid commonly used in industries. It was listed as an industrial chemical with potential carcinogenic properties. However to date, AA was used to produce polyacrylamide polymer, which was widely used as a coagulant in water treatment; additives during papermaking; grouting material for dams, tunnels, and other underground building constructions. AA in food could be formed during high-temperature cooking via several mechanisms, i.e., formation via acrylic acid which may be derived from the degradation of lipid, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The big debate is whether this compound is toxic to human beings or not. In the present review, we discuss the formation of AA in food products, its consumption, and possible link to the development of any cancers. We discuss the body enzymatic influence on AA and mechanism of action of AA on hormone, calcium signaling pathways, and cytoskeletal filaments. We also highlight the deleterious effects of AA on nervous system, reproductive system, immune system, and the liver. The present and future mitigation strategies are also discussed. The present review on AA may be beneficial for researchers, food industry, and also medical personnel.

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

“…Acrylamide (AA) is a food process toxicant, namely a compound that develops during cooking at temperatures above 120 °C, in foods with substantial levels of asparagine and reducing sugars, and it is not detected in boiled food [ 1 , 2 , 3 ], even though a sharp increase in its formation occurs at a temperature above 170 °C [ 4 , 5 ]. Its mechanism of formation mainly involves the Maillard reaction; hence, detectable levels of AA are common in baked foods, but it also occurs in fried potato, French fries, savory snacks, starchy extruded products, and coffee [ 6 , 7 , 8 , 9 , 10 ].…”

Acrylamide Toxicity and Mitigation Strategies: A Summary of Recent Reports

“…are severely affected by acrylamide toxicity. [5][6][7][8][9][10][11][12] However, there has been much evidence of acrylamide toxicity, and acrylamide is still consumed in a dietary form wherein it is formed in several food products, rich in carbohydrates when cooked at high temperatures. [13][14][15][16] According to recent reports, acrylamide has been found in many commonly consumed foods and has shown to cause hazardous effects on humans and animals.…”

Review of Research into the Determination of Acrylamide in Foods

“…In recent years, the mechanism of AA production and its mutagenesis and carcinogenesis in the human body have been gradually revealed [18][19][20][21] and related strategies for AA detection in various foods have been successively developed. These strategies are not only used for the analysis of AA content in foods, but also provide a reliable judgement of AA risk level [22].…”