Acrylamide in Corn-Based Thermally Processed Foods: A Review br

Zilic S., Nikolic V., ATAÇ MOGOL B., Hamzalioglu A., Tas N. G. , KOCADAĞLI T., ...More

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.70, no.14, pp.4165-4181, 2022 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 70 Issue: 14
  • Publication Date: 2022
  • Doi Number: 10.1021/acs.jafc.1c07249
  • Journal Indexes: Science Citation Index Expanded, Scopus, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.4165-4181
  • Keywords: acylamide, corn-based foods, thermal processing, asparagine, reducing sugars, benchmark levels, FREE AMINO-ACIDS, DIETARY EXPOSURE, FUNGICIDE TREATMENT, RISK-ASSESSMENT, MAIZE, ASPARAGINE, PROTEIN, POTATO, CHIPS, WHEAT


Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews theliterature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn foracrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide fromcorn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and cornflakes, as widely consumedproducts all over the world, is reported in the literature to be between 5 and 6360 mu g/kg, between