Processing Contaminants: Acrylamide

@inproceedings{Skog2014ProcessingCA,
  title={Processing Contaminants: Acrylamide},
  author={Kerstin I Skog and Gunilla A I Viklund},
  year={2014}
}
Acrylamide, a probable human carcinogen, has been found at milligram per kilogram levels, in heat-treated foods such as potato products, for example, chips and crisps (in America commonly known as French fries and chips), bread, cookies, and coffee. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). The estimated mean intakes range from 0.2 to 1.4 μg per kg body weight per day. Many foods… CONTINUE READING