Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans

Abstract

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.

Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds

“…Finally, we expect readers to also benefit from our earlier related reviews on the health benefits of other food categories and their bioactive compounds that complement the present review. 77 …”

“…L-Cysteine is reported to also inhibit enzymatic browning in potatoes 76 and nonenzymatic (Maillard) browning that can produce the potentially toxic acrylamide. 77,78 ■ MEDICINAL PROPERTIES As mentioned, H. erinaceus has long been used for its beneficial health properties, which are reported to be wide ranging, as outlined in the sections below. Many of the activities reported for H. erinaceus can have crossover (overlapping) effects on different medical conditions as indicated in some of the sections below.…”

Acrylamide Content of Experimental and Commercial Flatbreads

“…Acrylamide reportedly induces numerous adverse effects in cells, tissues, animals, and possibly also humans including antifertility, teratogenicity, carcinogenicity, and neurotoxicity (Duarte‐Salles et al., ; Friedman, ; Liu et al., ; Pedersen et al., ; Rayburn & Friedman, ; Williams, Rayburn, Cline, Sauterer, & Friedman, ). Thus, there is a need to reduce the dietary consumption of acrylamide (Lineback, Coughlin, & Stadler, ; Palermo et al., ; Powers, Mottram, Curtis, & Halford, ).…”

Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system

“…Recently identified foods with elevated acrylamide content include processed cereal products (bread, bread rolls, cookies), roasted products (coffee, tea, almonds, barley), olives, and white and sweet potato products such as French fries, chips and crisps (Friedman, 2015). Furthermore, according to Katz et al (2012) French fries and potato chips may contribute as high as 56% of the total acrylamide intake in the Western diet of adolescents.…”