Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects

摘要: Acrylamide (AA) was firstly detected in food 2002, and since then, studies on AA analysis, occurrence, formation, toxicity, risk assessment mitigation have been extensively carried out, which greatly advanced understanding of this particular biohazard at both academic industrial levels. There is considerable variation the levels different foods brands same food; therefore, so far, a general upper limit for not available. In addition, link dietary to human cancer still under debate, although has known as potential cause various toxic effects including carcinogenic experimental animals. Furthermore, oxidized metabolite AA, glycidamide (GA), more than AA. Both GA can form adducts with protein, DNA, hemoglobin, some those serve biomarkers exposure; their roles linking cancer, reproductive defects or other diseases, however, are unclear. This review addresses state-of-the-art focusing assessment, mechanism formation strategies foods. The application omics also discussed.