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Acrylamide in snack foods.
MedLine Citation:
PMID:  22023505     Owner:  NLM     Status:  Publisher    
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods. Carbohydrate, protein, and fat are the main constituents of food, which are mainly responsible for the formation of acrylamide, and thus, a number of investigations were carried out to reduce its quantity in food. Moreover, various studies regarding carcinogenic and neurotoxic effects of acrylamide on animal models suggested that acrylamide can produce tumor in the thyroid gland, testes, mammary gland, lungs, clitoral gland, brain, and also enhance mutation, a step to cancer. Therefore, this review addresses the studies conducted since recently on the toxicological effects, formation mechanism and reduction of the formation of acrylamide in snack foods.
Amit Baran Das; Prem Prakas Srivastav
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-10-24
Journal Detail:
Title:  Toxicology mechanisms and methods     Volume:  -     ISSN:  1537-6524     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-10-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101134521     Medline TA:  Toxicol Mech Methods     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Department of Agricultural and Food Engineering, Indian Institute of Technology , Kharagpur , India.
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