Acrylamide: formation, characteristics and its reduction methods in foods: A review

Acrylamide is a chemical compound that can form in some starchy foods, such as potatoes, bread, and products bakery during high-temperature (above 120°C) and cooking processes. This compound was identified by the International Agency for Research on Cancer as "a potential cancer-causing compound ". In this study, we discuss on how acrylamide can be generated from food components during heat treatment as a result of Maillard reaction between amino acids and reducing sugars. A comprehensive search was carried out in the following online databases such as Google Scholar, Science direct, PubMed and SID using English or Farsi keywords including acrylamide, and food. Since the acrylamide exists in food products, several reports on the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern since this compound has been classified as probably mutagenic and carcinogenic in humans. Several reports showed that asparagine, a main amino acid in potatoes and cereals, is a decisive contributor to the production of acrylamide through reducing sugars. Therefore, in this review, we searched on the formation ways of acrylamide and different methods to reduce and prevent its formation. According to the nature of acrylamide toxicity and its risks to human health, as well as the importance of food safety and health issues, one or more methods can be used to provide the solution of reducing the rate of the formation of this harmful compound in susceptible products.