Session
Agriculture, Food Science and Technology
Description
Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of the antecedents of acrylamide is asparagine, an amino acid that is frequently present in both plant and animal proteins. Acrylamide is listed as a potential cause of cancer, abnormal birth outcomes, and nerve damage in people. It appears naturally in foods that have been heated to high degrees as a synthetic chemical. Acrylamide is generally associated to the Millard reaction, which is prevalent in foods that mostly contain asparagine and starch, and forms during high-temperature cooking such as frying, roasting, and baking. According to the FDA, although it’s unclear exactly what risk acrylamide poses to humans, research investigations in animals' labs demonstrate that excessive quantities of the chemical caused cancer. Since acrylamide exposure is so high, it's important to recognize its hazardous effects, especially in nations where people are still mostly unaware of the danger’s acrylamide poses to their health. This article gives a summary of relevant scientific data on the production of acrylamide, its potential health risks, and methods for reducing it in the food industry and at home. Depending on the producer, cooking time, temperature, and production process, different foods contain different amounts of acrylamide. To control the manufacture and use of acrylamide, some nations have put regulations and laws into place. For the purpose of regulating the manufacture and use of acrylamide, maximum amounts of acrylamide in foods have been established in the USA, Europe, Japan, and Canada, and which are expected to be updated in the coming year.
Keywords:
Acrylamide, asparagine, food, hazardous effects, human health
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-95-6
Location
UBT Lipjan, Kosovo
Start Date
28-10-2023 8:00 AM
End Date
29-10-2023 6:00 PM
DOI
10.33107/ubt-ic.2023.416
Recommended Citation
Lajqi, Violeta; Bytyçi, Pajtim; Mestani, Mergim; and Broqi, Blend, "Concerns about the high content of acrylamides in food: A comprehensive review" (2023). UBT International Conference. 2.
https://knowledgecenter.ubt-uni.net/conference/IC/Food/2
Concerns about the high content of acrylamides in food: A comprehensive review
UBT Lipjan, Kosovo
Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of the antecedents of acrylamide is asparagine, an amino acid that is frequently present in both plant and animal proteins. Acrylamide is listed as a potential cause of cancer, abnormal birth outcomes, and nerve damage in people. It appears naturally in foods that have been heated to high degrees as a synthetic chemical. Acrylamide is generally associated to the Millard reaction, which is prevalent in foods that mostly contain asparagine and starch, and forms during high-temperature cooking such as frying, roasting, and baking. According to the FDA, although it’s unclear exactly what risk acrylamide poses to humans, research investigations in animals' labs demonstrate that excessive quantities of the chemical caused cancer. Since acrylamide exposure is so high, it's important to recognize its hazardous effects, especially in nations where people are still mostly unaware of the danger’s acrylamide poses to their health. This article gives a summary of relevant scientific data on the production of acrylamide, its potential health risks, and methods for reducing it in the food industry and at home. Depending on the producer, cooking time, temperature, and production process, different foods contain different amounts of acrylamide. To control the manufacture and use of acrylamide, some nations have put regulations and laws into place. For the purpose of regulating the manufacture and use of acrylamide, maximum amounts of acrylamide in foods have been established in the USA, Europe, Japan, and Canada, and which are expected to be updated in the coming year.