Department of Chemistry and Biochemistry, Boise State University, Boise, Idaho, USA.
Biomolecular Sciences Ph.D. Program, Boise State University, Boise, Idaho, USA.
Compr Rev Food Sci Food Saf. 2021 Mar;20(2):2176-2205. doi: 10.1111/1541-4337.12696. Epub 2021 Jan 23.
Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and beverage products, stimulating the European Union (EU) and California to legislate public notice of acrylamide presence in fried and baked foods, and coffee products. The regulatory legislation enacted in the EU and California has scientists working to develop foods and processes aimed at reducing acrylamide formation and advancing rapid and accurate analytical methods for the quantitative and qualitative determination of acrylamide in food and beverage products. The purpose of this review is to survey the studies performed on rodents and humans that identified the potential health impact of acrylamide in the human diet, and provide insight into established and emerging analytical methods used to detect acrylamide in blood, aqueous samples, and food.
丙烯酰胺是美拉德反应的产物，当包括土豆或谷物制品和咖啡在内的富含淀粉和天冬酰胺的食物被油炸、烘焙、烤制或加热时，就会发生美拉德反应。啮齿动物的研究为丙烯酰胺在极高水平下作为致癌物质和男性生殖有害剂提供了证据。2002 年的一项研究在受欢迎的消费食品和饮料产品中发现了丙烯酰胺，这促使欧盟和加利福尼亚州立法规定在油炸和烘焙食品以及咖啡产品中告知丙烯酰胺的存在。在欧盟和加利福尼亚州颁布的法规促使科学家们努力开发旨在减少丙烯酰胺形成的食品和工艺，并推进快速准确的分析方法，以定量和定性地测定食品和饮料产品中的丙烯酰胺。本综述的目的是调查在啮齿动物和人类中进行的研究，这些研究确定了人类饮食中丙烯酰胺的潜在健康影响，并深入了解用于检测血液、水样和食品中丙烯酰胺的现有和新兴分析方法。
