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Review
. 2022 Jul 13:5:1118-1126.
doi: 10.1016/j.crfs.2022.07.004. eCollection 2022.

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Işıl Gürsul Aktağ  1 , Aytül Hamzalıoğlu  2 , Tolgahan Kocadağlı  2 , Vural Gökmen  2
Affiliations
Review

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Işıl Gürsul Aktağ et al. Curr Res Food Sci. .

Abstract

The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.

Keywords: 5-Hydroxymethylfurfural; Acrylamide; Digestion; Michael addition; Thermally processed foods; α-dicarbonyl compounds.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Formation pathway of acrylamide (Mottram et al., 2002; Stadler et al., 2002; Yaylayan et al., 2003).
Fig. 2
Fig. 2
Typical extracted ion chromatogram (A) and mass spectrum (B) of 3-deoxyglucosone - asparagine adduct; typical extracted ion chromatogram (C) and mass spectrum (D) of HMF-asparagine adduct formed in 70°Bx of apple juice concentrates at the end of 20 weeks storage at 37 °C.
Fig. 3
Fig. 3
Proposed mechanism for the formation and elimination of acrylamide at gastric and intestine phase of digestion (Hamzalıoğlu and Gökmen, 2015).
See this image and copyright information in PMC

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