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Mitigation of Acrylamide Formation in Highly Consumed Foods

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Global Food Security and Wellness

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Abstract

Acrylamide (AA) (CAS number 79-06-1) (CH2=CH–CO–NH2), a white, odorless, toxic crystalline compound is produced mainly for the synthesis of nontoxic polyacrylamide, which is used as a flocculent in water treatment, and as a binder in pulp and paper processing. AA affects the nervous system even at low levels, causing hallucinations and drowsiness (IARC 1994). Human health effects associated with consumption of small amounts of AA over long periods of time are not known (Bent et al. 2012). AA vapors irritate the eyes and skin and cause paralysis of the cerebrospinal system (Kotsiou et al. 2011). Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).

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Acknowledgments

The authors acknowledge financial support from the FONDECYT Project No 1110510. I appreciate the collaboration in the designing of the structure of this book chapter of Farina Galvez.

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Authors and Affiliations

  1. Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago de Chile, Chile

    Franco Pedreschi

  2. Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Santiago de Chile, Chile

    María Salomé Mariotti

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  1. Franco Pedreschi
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  2. María Salomé Mariotti
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Correspondence to Franco Pedreschi .

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Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Pedreschi, F., Mariotti, M.S. (2017). Mitigation of Acrylamide Formation in Highly Consumed Foods. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_19

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