Acrylamide: a Hidden Danger

  • Burhan Başaran Recep Tayyip Erdoğan University
  • Айдин Ферид Ataturk University
Keywords: acrylamide, coffee, asparagine, maillard reaction, cancer

Abstract

Acrylamide, which is known to exist in a range of foodstuffs at different rates is a heat treatment contaminant and has been labeled by the International Agency for Research on Cancer as a probable carcinogenic substance for humans. Acrylamide is readily absorbed by the body and it spreads to the tissues. The fact that acrylamide is highly prone to react with DNA and RNA has brought forward various health problems as well. Many studies have proved the relation between acrylamide and diseases related to the nervous system, notably cancer. The most important mechanism in the formation of acrylamide in foodstuffs is the Maillard reaction. The level of acrylamide in foodstuffs shows an increase in high temperatures especially in the presence of reducing sugar and asparagine amino acid. However, no legal legislation has yet been defined on the level of acrylamide in foodstuffs.

Keywords: Acrylamide, Coffee, Asparagine, Maillard Reaction, Cancer

Published
31-03-2019
How to Cite
Başaran, B., & Aydin, F. (2019). Acrylamide: a Hidden Danger. Health, Food & Biotechnology, 1(1). https://doi.org/10.36107/hfb.2019.i1.s189