Toxic Effects of Acrylamide and Its Occurrence in Food

Authors

  • O. Cwiková Department of Food Technology, Faculty of Agronomy, Mendel University, Brno

Keywords:

acrylamide, Maillard reaction, toxicity, risky food, preventive measures

Abstract

Acrylamide is a potential carcinogen. Several toxicological studies have demonstrated its genotoxic carcinogenicity in animals thus indicating potential human health risks. It is present in several carbohydrate-rich foods on frying, baking and roasting at temperatures higher than 120 °C. Most of the acrylamide dietary exposure has its origin in potato products, coffee, bakery products and chocolate. Acrylamide forms in potato products during their processing, retail, catering and home preparation.

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Published

2014-03-15

How to Cite

Cwiková, O. (2014). Toxic Effects of Acrylamide and Its Occurrence in Food. Chemické Listy, 108(3), 205–210. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/535

Issue

Vol. 108 No. 3 (2014)

Section

Articles