| Autor: |
Peivasteh-Roudsari L; Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran., Karami M; Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Barzegar-Bafrouei R; Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Samiee S; Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran., Karami H; Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Tajdar-Oranj B; Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran., Mahdavi V; Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran., Alizadeh AM; Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran.; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran., Sadighara P; Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Oliveri Conti G; Department of Medical, Surgical and Advanced Technologies 'G.F. Ingrassia,' Hygiene and Public Health, University of Catania, Catania, Italy., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland. |
| Abstrakt: |
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products. |
