Acrylamide: A Hidden Danger
https://doi.org/10.36107/hfb.2019.il.s189
Abstract
Acrylamide, which is known to exist in a range of foodstuffs at different rates is a heat treatment contaminant and has been labeled by the International Agency for Research on Cancer as a probable carcinogenic substance for humans. Acrylamide is readily absorbed by the body and it spreads to the tissues. The fact that acrylamide is highly prone to react with DNA and RNA has brought forward various health problems as well. Many studies have proved the relation between acrylamide and diseases related to the nervous system, notably cancer. The most important mechanism in the formation of acrylamide in foodstuffs is the Maillard reaction. The level of acrylamide in foodstuffs shows an increase in high temperatures especially in the presence of reducing sugar and asparagine amino acid. However, no legal legislation has yet been defined on the level of acrylamide in foodstuffs.
About the Authors
B. B. Basaran
Recep Tayyip Erdogan University
Turkey
Turkey
Burhan Basaran
Fener Mahallesi, Merkez, Rize, Turkey, 53100
F. Aydın
Ataturk University
Turkey
Turkey
Ferid Aydın
Erzurum, Turkey, 25240
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Review
For citations:
Basaran B.B., Aydın F. Acrylamide: A Hidden Danger. Health, Food & Biotechnology. 2019;1(1):113-117. https://doi.org/10.36107/hfb.2019.il.s189
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