Toxic Effects of Acrylamide and Its Occurrence in Food

Page: 205

O. Cwiková

Department of Food Technology, Faculty of Agronomy, Mendel University, Brno


Acrylamide is a potential carcinogen. Several toxicological studies have demonstrated its genotoxic carcinogenicity in animals thus indicating potential human health risks. It is present in several carbohydrate-rich foods on frying, baking and roasting at temperatures higher than 120 °C. Most of the acrylamide dietary exposure has its origin in potato products, coffee, bakery products and chocolate. Acrylamide forms in potato products during their processing, retail, catering and home preparation.


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