Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
Int J Environ Res Public Health. 2023 Jul 1;20(13):6272. doi: 10.3390/ijerph20136272.
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public's exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.
丙烯酰胺是一种热加工污染物，存在于高温（120°C 以上）加工的富含碳水化合物的食物中。由于丙烯酰胺对人类健康构成威胁，因此对各种食品中的丙烯酰胺含量和人群对丙烯酰胺的膳食暴露情况进行了深入研究。在个人日常饮食中经常食用的食物，如烘焙食品、土豆制品和咖啡，是丙烯酰胺的主要膳食来源。近年来，人群的膳食暴露水平以及降低不同食品中丙烯酰胺的缓解措施对于降低公众对丙烯酰胺的暴露已变得尤为重要。由于完全消除食品中的丙烯酰胺是不可能的，因此已开发并应用于食品工业中的各种降低丙烯酰胺至尽可能低水平的缓解措施。缓解策略应根据农业生产、配方、加工和最终消费者准备阶段的不同产品类别进行应用。本综述的目的是评估各种谷物基食品中降低丙烯酰胺的配方和加工策略，并考虑到感官特性、营养价值、成本和法规，根据当前知识讨论缓解措施在食品工业中的适用性。
