Acrylamide in Corn-Based Thermally Processed Foods: A Review
Slađana Žilić, Valentina Nikolić, Burçe Ataç Mogol, Aytül Hamzalıoğlu, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı +2 more
Journal of Agricultural and Food Chemistry
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
corn has potential for acrylamide formation
“The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described”
acrylamide contributes to dietary intake
“Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake”
acrylamide is present in corn/tortilla chips, popcorn, and corn flakes
“The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD a...”