Department of Nutrition & Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon.
Department of Medical Laboratory Sciences, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon.
Int J Toxicol. 2020 Mar/Apr;39(2):93-102. doi: 10.1177/1091581820902405. Epub 2020 Feb 4.
Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
丙烯酰胺（AA）是一种存在于广泛食用的食物中的食品污染物，这使得人类不可避免地会接触到这种有毒物质。然而，减少食物中 AA 形成的努力已经取得了一些成功。本综述旨在总结 AA 的发生情况以及食物中 AA 形成的潜在缓解策略。食物中 AA 的形成主要与美拉德反应有关，这是第一个可以操纵的可行途径，以减少 AA 的形成。此外，通过操纵加工条件，如加热过程的时间和温度，并包括某些预热处理，如浸泡和烫漂，可以进一步减少 AA 的形成。由于人们高度接触 AA，因此有必要认识到它的毒性作用，特别是在发展中国家，人们对 AA 的健康风险的认识仍然很低。因此，本综述还重点介绍了 AA 暴露的不同毒性作用，包括神经毒性、遗传毒性、致癌性、生殖毒性、肝毒性和免疫毒性。
