Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

Abstract

Potentially toxic acrylamide is largely derived from heat-induced reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose in cereals, potatoes, and other plant-derived foods. This overview surveys and consolidates the following dietary aspects of acrylamide: distribution in food originating from different sources; consumption by diverse populations; reduction of the acrylamide content in the diet; and suppression of adverse effects in vivo. Methods to reduce adverse effects of dietary acrylamide include (a) selecting potato, cereal, and other plant varieties for dietary use that contain low levels of the acrylamide precursors, namely, asparagine and glucose; (b) removing precursors before processing; (c) using the enzyme asparaginase to hydrolyze asparagine to aspartic acid; (d) selecting processing conditions (pH, temperature, time, processing and storage atmosphere) that minimize acrylamide formation; (e) adding food ingredients (acidulants, amino acids, antioxidants, nonreducing carbohydrates, chitosan, garlic compounds, protein hydrolysates, proteins, metal salts) that have been reported to prevent acrylamide formation; (f) removing/trapping acrylamide after it is formed with the aid of chromatography, evaporation, polymerization, or reaction with other food ingredients; and (g) reducing in vivo toxicity. Research needs are suggested that may further facilitate reducing the acrylamide burden of the diet. Researchers are challenged to (a) apply the available methods and to minimize the acrylamide content of the diet without adversely affecting the nutritional quality, safety, and sensory attributes, including color and flavor, while maintaining consumer acceptance; and (b) educate commercial and home food processors and the public about available approaches to mitigating undesirable effects of dietary acrylamide.

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

“…This variation can be as a result of the different composition and processing conditions in different brands and types of food samples since acrylamide formation is directly related to these factors. Differences in the raw material composition such as free asparagine and reducing sugar content, food product formulations, processing methods and parameters such as pH, water content, high temperature (more than 120°C) and time could be the sources for variation in acrylamide levels as reported by other researchers [7,8,[45][46][47][48][49][50][51][52][53][54][55][56][57]. Crackers with spices were the sub-group of crackers containing appreciably high levels of acrylamide with mean and the highest values of 1376 and 2666 mg/kg, respectively.…”

Estimated Acrylamide Intake from Coffee Consumption in Latin America

“…This wide variation observed in the total levels of acrylamide in the diet in different food categories should stimulate the development of new approaches to reduce the acrylamide content of foods rich in this substance. (Keramate et al, 2011;Friedman and Levin, 2008).…”

“…According to Friedman and Levin (2008), coffee contributes to acrylamide intake in almost all population groups. This contribution varies demographically and the results indicate that for certain populations the amount of acrylamide received through consumption of coffee should be considered important.…”

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

“…The high concern for the toxic hazard of fried products (Friedman and Levin, 2008;Billek, 2000) and the economical implications of the oil stability during frying (Piper, 2001) have led to a major focus on virgin olive oil (VOO) as a frying oil. In fact, deep-and pan-frying is the second most important application of olive oil, which is a millenarian culinary practice of the Mediterranean countries .…”