Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Işıl Gürsul Aktağ; Aytül Hamzalıoğlu; Tolgahan Kocadağlı; Vural Gökmen

doi:10.1016/j.crfs.2022.07.004

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Curr Res Food Sci. 2022 Jul 13:5:1118-1126. doi: 10.1016/j.crfs.2022.07.004. eCollection 2022.

Authors

Işıl Gürsul Aktağ¹, Aytül Hamzalıoğlu², Tolgahan Kocadağlı², Vural Gökmen²

Affiliations

¹ Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey.
² Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.

Abstract

The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.

Keywords: 5-Hydroxymethylfurfural; Acrylamide; Digestion; Michael addition; Thermally processed foods; α-dicarbonyl compounds.

Publication types

Review