Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran.
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Int J Environ Health Res. 2024 Jan;34(1):1-29. doi: 10.1080/09603123.2022.2123907. Epub 2022 Sep 26.
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
丙烯酰胺，一种食源性化学毒物，近几十年来引起了全球关注。它主要来源于富含碳水化合物的食物在高温下还原糖和游离氨基酸的相互作用。由于 AA 的神经毒性和致癌性，其形成机制、对健康的毒性作用以及缓解策略，包括常规方法和创新技术，自发现以来一直受到极大关注。土豆制品（特别是薯条和薯片）、咖啡和谷物（面包和饼干）是 AA 日常摄入量的主要来源。文献中讨论的最佳预防方法包括时间/温度优化、漂烫、酶处理、酵母处理、添加剂、脉冲电场、超声波、真空烘焙、空气炸和辐照，这些方法在消除食品中的 AA 方面表现出了很高的效果。
