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Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Author

Listed:
  • Cristina Sarion

    (Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania)

  • Georgiana Gabriela Codină

    (Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania)

  • Adriana Dabija

    (Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania)

Abstract

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

Suggested Citation

  • Cristina Sarion & Georgiana Gabriela Codină & Adriana Dabija, 2021. "Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation," IJERPH, MDPI, vol. 18(8), pages 1-23, April.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:8:p:4332-:d:539239
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    Cited by:

    1. Zana Mohammed Abdulazeez & Abdel Moniem Ibrahim Mustafa & Fehmi Yazici, 2023. "Correlation between acrylamide content and colour in some baked products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 137-143.

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