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

Aktag I. G., Hamzalioglu A., Kocadagh T., GÖKMEN V.

CURRENT RESEARCH IN FOOD SCIENCE, cilt.5, ss.1118-1126, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.crfs.2022.07.004
  • Dergi Adı: CURRENT RESEARCH IN FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Emerging Sources Citation Index (ESCI), Scopus, BIOSIS, EMBASE, Food Science & Technology Abstracts, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1118-1126
  • Anahtar Kelimeler: Acrylamide, Digestion, 5-Hydroxymethylfurfural, ?-dicarbonylcompounds, Michaeladdition, Thermallyprocessedfoods, MAILLARD REACTION, KINETIC EVALUATION, CARBONYL-COMPOUNDS, MODEL SYSTEMS, ASPARAGINE, 3-AMINOPROPIONAMIDE, COFFEE, FOODS, AMINO, SPECTROMETRY
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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.