Acrylamide has been found to be a biodegradable compound that exhibits high mobility in groundwater and soil. These characteristics are attributable to its physical and chemical characteristics including its high solubility in water and organic solvents such as ethanol and acetone. Clinical studies indicate that acrylamide forms glycidamide as the principal metabolite in animals. In humans, acrylamide and glycidamide are known to form adducts with most proteins including glutathione, and they are eliminated from the body through the renal system which serves as the primary route of acrylamide excretion.
In the past decade, acrylamide has attracted immense attention from food agencies after it was found to be formed naturally in most carbohydrate-rich foods; thus, raising health concerns. The results obtained from epidemiological studies show that dietary acrylamide causes toxicity, and it is a potent carcinogen. Therefore, mitigation approaches have been designed including the reduction of acrylamide precursors in potatoes and controlling processing conditions.
Table of Contents
1.0 INTRODUCTION
2.0 LITERATURE REVIEW
2.1 Historical Overview
2.2 Acrylamide Formation in Foods
2.2.1 Major Acrylamide Formation Pathway
2.2.2 Minor Acrylamide Formation Pathway
2.3 Potential Acrylamide Precursors in Foodstuffs
2.4 Range of Products Associated with Acrylamide
2.5 Effects of Acrylamide Consumption
2.6 Acrylamide in Potatoes
2.6.1 Formation of Acrylamide in Potatoes
2.6.2 Acrylamide Levels in Potato Products
2.7 Aspects Affecting Acrylamide Formation in Fried Potato Products
3.0 ACRYLAMIDE REGULATIONS
3.1 International Regulations
3.2 EU Regulations
3.3 Acceptable Acrylamide Levels in Saudi Arabia and the EU
3.4 ACRYLAMIDE RISK MANAGEMENT
3.4.1 Evolution of Acrylamide Risk Management
3.5 ACRYLAMIDE RISK ASSESSMENT
3.5.1 Hazard Identification
3.5.2 Hazard Characterization
3.6 EXPOSURE ASSESSMENT
3.6.1 Methods Used To Assess Human Dietary Acrylamide Intake
3.6.1.1 Food Frequency Questionnaire (FFQ) Method
3.6.1.2 Databases
3.7 ACRYLAMIDE MITIGATION IN POTATO PRODUCTS
3.7.1 Acrylamide Mitigation Methods
3.7.1.1 Biological methods for Acrylamide mitigation in Potato products
3.7.1.2 Physical methods for Acrylamide Mitigation in Potato Product
3.7.1.3 Chemical Methods for Acrylamide Reduction in Potato Products
3.8 Industry and Consumer Based Guidelines
3.8.1 WHO/FAO acrylamide reduction Guidelines
3.8.2 US Draft Industry Guidelines
3.8.3 EU Guidelines on Acrylamide Reduction
3.8.4 Saudi Arabia mitigation Approaches
4.1 CONCLUSION
4.2 Recommendations
References
Appendix 1: Regulatory Documentation
Appendix 2: Amount of asparagine in cereals
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