Dietary acrylamide: What happens during digestion

Food Chem. 2017 Dec 15:237:58-64. doi: 10.1016/j.foodchem.2017.05.104. Epub 2017 May 19.


Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion.

Keywords: Acrylamide; Bioaccessibility; Digestion; In vitro; Kinetics.

MeSH terms

  • Acrylamide / analysis*
  • Digestion
  • Food Handling
  • Hot Temperature
  • Maillard Reaction
  • Solanum tuberosum


  • Acrylamide