Acrylamide in Nutrition

Abstract

Acrylamide is formed in certain types of food during the thermal process by the Maillard reaction which asparagine, a non-essential amino acid for human, reacts with reducing sugar at temperatures above 120°C [1]. Swedish scientists have carried out extensive studies to elucidate the acrylamide formation machanism in some foods cooked at high temperatures in 2002 [1,2]. Later, numerous scientific studies continued to elucidate the mechanisms of acrylamide formation. Some cooking methods such as baking, frying and overcooking etc. produce acrylamide in foods. However, boiling is not a way to produce acrylamide in food.