Invisible Hazard Acrylamide in Foods and Its Risks

Abstract

Acrylamide is a chemical compound that forms spontaneously after cooking in heat treated foods (when cooked by methods such as frying, baking and grilling). It is formed by the maillard reaction of asparagine amino acids and some reducing carbohydrates with high temperature and may cause the formation of mutagenic / carcinogenic substances that harm human health with the wrong application of food cooking methods. Acrylamide, which can be found in different amounts in various foods consumed in the daily diet, has attracted the attention of many food and health authorities due to its potentially known health effects. According to studies, the level of acrylamide in foods may differ depending on the type of food and the way of production. In this study, the presence of acrylamide in foods, its effects on human health and current studies to reduce acrylamide levels will be included.