Document Detail

Acrylamide in Foods: A Review of the Science and Future Considerations.
MedLine Citation:
PMID:  22136129     Owner:  NLM     Status:  Publisher    
Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the reaction of glucose and fructose with the amino acid asparagine via the Maillard reaction, which occurs during heat-processing of foods, primarily those derived from plant origin, such as potato and cereal products, above 120°C (248°F). The majority of epidemiological studies concerning potential relationships between acrylamide consumption and different types of cancer have indicated no increased risk, except with a few types that warrant further study. Efforts to reduce the formation of acrylamide in food products have resulted in some successes, but there is no common approach that works for all foods. Reduction in some foods is probably not possible. The results from a major toxicological study (aqueous intake of acrylamide by rats and mice) are in the process of being released. The status of current knowledge in these areas is reviewed. Expected final online publication date for the Annual Review of Food Science and Technology Volume 3 is February 28, 2012. Please see for revised estimates.
David R Lineback; James R Coughlin; Richard H Stadler
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-3-2
Journal Detail:
Title:  Annual review of food science and technology     Volume:  -     ISSN:  1941-1413     ISO Abbreviation:  Annu Rev Food Sci Technol     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-12-5     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101561951     Medline TA:  Annu Rev Food Sci Technol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, Maryland 20742; email:
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