Acrylamide in snack foods

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Oct 24, 2011 - temperature e.g. at 200°C (Rydberg et al. ... to about the same extent as glucose (Rydberg et al. 2003). .... Anese M, Suman M, Nicoli, MC. 2010 ...
Toxicology Mechanisms and Methods, 2011, 1–7, Early Online © 2011 Informa Healthcare USA, Inc. ISSN 1537-6516 print/ISSN 1537-6524 online DOI: 10.3109/15376516.2011.623329

REVIEW ARTICLE

Toxicology Mechanisms and Methods Downloaded from informahealthcare.com by Indian Institute of Technology Kharagpur on 10/24/11 For personal use only.

Acrylamide in snack foods Amit Baran Das and Prem Prakas Srivastav Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India Abstract 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. Keywords:  acrylamide, snacks product, toxicity, formulation, additives

Introduction

Several factors, such as processing temperature, time, content and types of reducing sugars, and amino acids, pH, moisture content and frying oils, etc. (Rydberg et al. 2003), affect formation of acrylamide in foods, and so there is possibility to decrease the quantity of acrylamide with the change in processing technology. Acrylamide produces DNA adducts, gene mutations and chromosome abnormalities in animal (Tareke et al. 2000). US Environmental Protection Agency (1993) estimated its carcinogenic risk as a unit lifetime cancer risk at 1 mg/kg bw/day of 4.5 per 1000. Tolerable daily intake (TDI) for neurotoxicity from acrylamide was estimated to be