Acrylamide in Cereal-Based Foods: Formation, Health Concerns, and Mitigation Strategies
Session
Agriculture, Food Science and Technology
Description
Acrylamide is a heat-induced contaminant formed primarily through the Maillard reaction between reducing sugars and the amino acid asparagine during the baking, frying, and roasting of carbohydrate-rich foods. Acrylamide was first found in food in 2002 and has raised significant public health concerns due to its classification as probably carcinogenic to humans (class 2A) (IARC, 1994). Cereal-based products such as bread, cookies, crispbread, and breakfast cereals represent major dietary sources, making their mitigation a priority for both industry and regulators. This review summarizes acrylamide mitigation methods(Musa et al., 2024a, 2024b, 2025a, 2025b). It also assesses exposure and risk, and it explains the evolving regulatory landscape in the European Union. It also discusses a range of mitigation strategies, including the use of enzymes, plant extract, natural antioxidants, and the use of low-asparagine raw materials. The challenge of acrylamide reduction lies in achieving effective mitigation while preserving product quality and safety. Special attention is also given to consumer acceptance. This review highlights both current challenges and opportunities for reducing acrylamide levels in foods by integrating advances from food chemistry processing technology and agricultural innovation, and this contributes ultimately to safer and more sustainable food systems.
Keywords:
Acrylamide, Maillard reaction, Food safety, Cereal products, Mitigation strategies
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-41-2
Location
UBT Lipjan, Kosovo
Start Date
25-10-2025 9:00 AM
End Date
26-10-2025 6:00 PM
DOI
10.33107/ubt-ic.2025.177
Recommended Citation
Musa, Shpresa, "Acrylamide in Cereal-Based Foods: Formation, Health Concerns, and Mitigation Strategies" (2025). UBT International Conference. 22.
https://knowledgecenter.ubt-uni.net/conference/2025UBTIC/AFCT/22
Acrylamide in Cereal-Based Foods: Formation, Health Concerns, and Mitigation Strategies
UBT Lipjan, Kosovo
Acrylamide is a heat-induced contaminant formed primarily through the Maillard reaction between reducing sugars and the amino acid asparagine during the baking, frying, and roasting of carbohydrate-rich foods. Acrylamide was first found in food in 2002 and has raised significant public health concerns due to its classification as probably carcinogenic to humans (class 2A) (IARC, 1994). Cereal-based products such as bread, cookies, crispbread, and breakfast cereals represent major dietary sources, making their mitigation a priority for both industry and regulators. This review summarizes acrylamide mitigation methods(Musa et al., 2024a, 2024b, 2025a, 2025b). It also assesses exposure and risk, and it explains the evolving regulatory landscape in the European Union. It also discusses a range of mitigation strategies, including the use of enzymes, plant extract, natural antioxidants, and the use of low-asparagine raw materials. The challenge of acrylamide reduction lies in achieving effective mitigation while preserving product quality and safety. Special attention is also given to consumer acceptance. This review highlights both current challenges and opportunities for reducing acrylamide levels in foods by integrating advances from food chemistry processing technology and agricultural innovation, and this contributes ultimately to safer and more sustainable food systems.