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Open AccessReview

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

Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Academic Editor: Paul B. Tchounwou
Int. J. Environ. Res. Public Health 2021, 18(8), 4332; https://doi.org/10.3390/ijerph18084332
Received: 19 March 2021 / Revised: 8 April 2021 / Accepted: 17 April 2021 / Published: 19 April 2021
(This article belongs to the Special Issue Food Contaminants and Their Risk Assessment)
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. View Full-Text
Keywords: acrylamide; toxicity; public health; legal regulations; reduction method; bakery products acrylamide; toxicity; public health; legal regulations; reduction method; bakery products
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MDPI and ACS Style

Sarion, C.; Codină, G.G.; Dabija, A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. Int. J. Environ. Res. Public Health 2021, 18, 4332. https://doi.org/10.3390/ijerph18084332

AMA Style

Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. International Journal of Environmental Research and Public Health. 2021; 18(8):4332. https://doi.org/10.3390/ijerph18084332

Chicago/Turabian Style

Sarion, Cristina; Codină, Georgiana G.; Dabija, Adriana. 2021. "Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation" Int. J. Environ. Res. Public Health 18, no. 8: 4332. https://doi.org/10.3390/ijerph18084332

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