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Acrylamide in Food: Sources and Prevention
Review Article | Published: 20 March 2025
Agricultural Science and Food Processing Volume 2, Issue 1, 2025: 12-25
Volume 2, Issue 1, Agricultural Science and Food Processing
Volume 2, Issue 1, 2025
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Bin Guo
Bin Guo
Northwest University, China
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Agricultural Science and Food Processing, Volume 2, Issue 1, 2025: 12-25

Open Access | Review Article | 20 March 2025
Acrylamide in Food: Sources and Prevention
by
Yiqing Zhang Yiqing Zhang 1 *
1 Division of Medicine, Faculty of Medical Sciences, University College London, London WC1E 6BT, United Kingdom
* Corresponding Author: Yiqing Zhang, [email protected]
DOI: 10.62762/ASFP.2024.537179
ARK: ark:/57805/asfp.2024.537179
Received: 30 September 2024, Accepted: 19 January 2025, Published: 20 March 2025  
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Abstract
Acrylamide, a toxic compound with potential carcinogenic effects, is commonly formed in carbohydrate-rich foods through the Maillard reaction between reducing sugars and amino acids during high-temperature cooking processes. This study reviews the sources of acrylamide in food, its health risks, and various mitigation strategies. Acrylamide is prevalent in products such as bread, potato products, and coffee. Its formation is influenced by factors like pH, temperature, and cooking time. Effective mitigation strategies include modifying cooking methods, using enzymes like asparaginase, selecting low-carbohydrate materials, and applying pretreatments such as soaking in specific solutions or adding lactic acid bacteria. Regulatory measures by national governments and international organizations aim to minimize acrylamide levels in food to protect public health. Future research should focus on developing cost-effective and widely applicable methods to further reduce acrylamide content in food products.
Graphical Abstract
Acrylamide in Food: Sources and Prevention
Keywords
acrylamide
maillard reaction
health risk
prevention
mitigation strategies
Data Availability Statement
Data will be made available on request.
Funding
This work was supported without any funding.
Conflicts of Interest
The author declare no conflicts of interest.
Ethical Approval and Consent to Participate
Not applicable.
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Zhang, Y. (2025). Acrylamide in Food: Sources and Prevention. Agricultural Science and Food Processing, 2(1), 12-25. https://doi.org/10.62762/ASFP.2024.537179
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TY  - JOUR
AU  - Zhang, Yiqing
PY  - 2025
DA  - 2025/03/20
TI  - Acrylamide in Food: Sources and Prevention
JO  - Agricultural Science and Food Processing
T2  - Agricultural Science and Food Processing
JF  - Agricultural Science and Food Processing
VL  - 2
IS  - 1
SP  - 12
EP  - 25
DO  - 10.62762/ASFP.2024.537179
UR  - https://www.icck.org/article/abs/ASFP.2024.537179
KW  - acrylamide
KW  - maillard reaction
KW  - health risk
KW  - prevention
KW  - mitigation strategies
AB  - Acrylamide, a toxic compound with potential carcinogenic effects, is commonly formed in carbohydrate-rich foods through the Maillard reaction between reducing sugars and amino acids during high-temperature cooking processes. This study reviews the sources of acrylamide in food, its health risks, and various mitigation strategies. Acrylamide is prevalent in products such as bread, potato products, and coffee. Its formation is influenced by factors like pH, temperature, and cooking time. Effective mitigation strategies include modifying cooking methods, using enzymes like asparaginase, selecting low-carbohydrate materials, and applying pretreatments such as soaking in specific solutions or adding lactic acid bacteria. Regulatory measures by national governments and international organizations aim to minimize acrylamide levels in food to protect public health. Future research should focus on developing cost-effective and widely applicable methods to further reduce acrylamide content in food products.
SN  - 3066-1579
PB  - Institute of Central Computation and Knowledge
LA  - English
ER  -
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@article{Zhang2025Acrylamide,
  author = {Yiqing Zhang},
  title = {Acrylamide in Food: Sources and Prevention},
  journal = {Agricultural Science and Food Processing},
  year = {2025},
  volume = {2},
  number = {1},
  pages = {12-25},
  doi = {10.62762/ASFP.2024.537179},
  url = {https://www.icck.org/article/abs/ASFP.2024.537179},
  abstract = {Acrylamide, a toxic compound with potential carcinogenic effects, is commonly formed in carbohydrate-rich foods through the Maillard reaction between reducing sugars and amino acids during high-temperature cooking processes. This study reviews the sources of acrylamide in food, its health risks, and various mitigation strategies. Acrylamide is prevalent in products such as bread, potato products, and coffee. Its formation is influenced by factors like pH, temperature, and cooking time. Effective mitigation strategies include modifying cooking methods, using enzymes like asparaginase, selecting low-carbohydrate materials, and applying pretreatments such as soaking in specific solutions or adding lactic acid bacteria. Regulatory measures by national governments and international organizations aim to minimize acrylamide levels in food to protect public health. Future research should focus on developing cost-effective and widely applicable methods to further reduce acrylamide content in food products.},
  keywords = {acrylamide, maillard reaction, health risk, prevention, mitigation strategies},
  issn = {3066-1579},
  publisher = {Institute of Central Computation and Knowledge}
}
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CC BY Copyright © 2025 by the Author(s). Published by Institute of Central Computation and Knowledge. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.
Agricultural Science and Food Processing

Agricultural Science and Food Processing

ISSN: 3066-1579 (Online) | ISSN: 3066-1560 (Print)

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