{"title":"The content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies","authors":"Fariba Gholampour , Ayub Ebadi Fathabad , Elham Ansarifar , Tayebeh Zeinali","doi":"10.1016/j.afres.2024.100569","DOIUrl":null,"url":null,"abstract":"<div><div>During the preparation of food with heat, a number of different favorable and unfavorable compounds are produced. One of these harmful contaminants is acrylamide (AA), which is formed when foods containing reducing sugars and the amino acids, especially asparagine, are subjected to thermal processing at temperatures upper 120 °C and under limited humidity. Since AA is classified as \"probably carcinogenic to humans\" (group 2A) by the International Agency for Research on Cancer, it has become a limiting factor for food inspectors worldwide. Therefore, the present study examines the content of AA in food in Iran. Moreover, its mechanism of formation, toxicity and control strategies were reviewed. The results showed that the lowest amount of AA was formed in nuts and the most was formed in fried potatoes and potato chips. In conclusion, implementing effective control strategies to reduce AA in processed food products in Iran is recommended. As many control strategies have negative effects on organoleptic properties, adoption of two or more simultaneous control methods to improve the performance of reducing AA and alleviating sensory problems in food products is suggested.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100569"},"PeriodicalIF":0.0000,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Applied Food Research","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772502224001793","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
During the preparation of food with heat, a number of different favorable and unfavorable compounds are produced. One of these harmful contaminants is acrylamide (AA), which is formed when foods containing reducing sugars and the amino acids, especially asparagine, are subjected to thermal processing at temperatures upper 120 °C and under limited humidity. Since AA is classified as "probably carcinogenic to humans" (group 2A) by the International Agency for Research on Cancer, it has become a limiting factor for food inspectors worldwide. Therefore, the present study examines the content of AA in food in Iran. Moreover, its mechanism of formation, toxicity and control strategies were reviewed. The results showed that the lowest amount of AA was formed in nuts and the most was formed in fried potatoes and potato chips. In conclusion, implementing effective control strategies to reduce AA in processed food products in Iran is recommended. As many control strategies have negative effects on organoleptic properties, adoption of two or more simultaneous control methods to improve the performance of reducing AA and alleviating sensory problems in food products is suggested.
在加热制备食品的过程中，会产生许多不同的有利和不利化合物。其中一种有害污染物是丙烯酰胺（AA），当含有还原糖和氨基酸（尤其是天冬酰胺）的食品在 120 ℃ 以上的温度和有限的湿度下进行热加工时，就会产生这种物质。由于 AA 被国际癌症研究机构归类为 "可能对人类致癌"（2A 组），它已成为全球食品检验员的一个限制因素。因此，本研究调查了伊朗食品中的 AA 含量。此外，还对其形成机制、毒性和控制策略进行了综述。结果表明，坚果中的 AA 含量最低，而油炸土豆和薯片中的 AA 含量最高。总之，建议实施有效的控制策略，以减少伊朗加工食品中的 AA。由于许多控制策略会对感官特性产生负面影响，建议采用两种或两种以上同时进行的控制方法，以提高减少 AA 的效果，缓解食品中的感官问题。
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