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Advancements in Acrylamide Research: Food Formation, Analysis, and Exposure
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Advancements in Acrylamide Research: Food Formation, Analysis, and Exposure

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 15 July 2025 | Viewed by 399

Special Issue Editors

Prof. Dr. Francisco J. Morales

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: food quality; food safety; thermal processing; Maillard reaction; glycation; process contaminants; acrylamide; advanced glycation end-products; melanoidins
Special Issues, Collections and Topics in MDPI journals
Dr. Cristina Delgado-Andrade

E-Mail Website
Guest Editor
Estación Experimental del Zaidín (EEZ), Spanish National Research Council (CSIC), Granada, Spain
Interests: maillard reaction; glycation; chemical process contaminants; acrylamide; bioaccesibility; in vivo effects
Special Issues, Collections and Topics in MDPI journals
Dr. Marta Mesías

E-Mail Website
Guest Editor
Characterization, Quality and Safety Department, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 6, 28040 Madrid, Spain
Interests: food science; Maillard reaction; food safety; thermal food processing; chemical contaminants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Following the significant impact of the first volume of the Special Issue "New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment", we are pleased to announce the launch of a second volume.

We aim to gather cutting-edge research and novel insights into acrylamide in foods. We welcome contributions that explore the chemistry of acrylamide formation and elimination; new sources of dietary exposure; effective mitigation strategies; rapid monitoring techniques; risk/benefit approaches; exposure assessment; biomonitoring and biomarkers; bioaccessibility, bioavailability and metabolism; microbiotal impact; or any other research that enhances our understanding for this process contaminant and its dietary exposure.

Prof. Dr. Francisco J. Morales
Dr. Cristina Delgado-Andrade
Dr. Marta Mesías
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • acrylamide
  • chemical process contaminants
  • Maillard reaction
  • food safety
  • risk/benefit
  • mitigation
  • exposure

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Published Papers (1 paper)

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Research

19 pages, 1173 KiB  
Article
Acrylamide Intake in Senior Center Canteens: A Total Exposure Assessment Applying the Duplicate Diet Approach
by Marta Mesias, Lucía González-Mulero, Francisco J. Morales and Cristina Delgado-Andrade
Foods 2025, 14(6), 1073; https://doi.org/10.3390/foods14061073 - 20 Mar 2025
Viewed by 224
Abstract
This study conducted a total acrylamide exposure assessment through the daily diet in two Spanish senior centers using the duplicate diet method. Among foods regulated in Europe, only instant coffee provided at senior center 1 (2831 µg/kg) exceeded the benchmark value of 850 [...] Read more.
This study conducted a total acrylamide exposure assessment through the daily diet in two Spanish senior centers using the duplicate diet method. Among foods regulated in Europe, only instant coffee provided at senior center 1 (2831 µg/kg) exceeded the benchmark value of 850 µg/kg. The primary contributors to acrylamide intake were French fries (27.3 µg/serving) and Spanish omelet (21.6 µg/serving), followed by stews, soups, and creams (16.1–5.8 µg/serving). Total acrylamide exposure was estimated under lower bound (LB) and upper bound (UB) scenarios, being 0.36–0.40 and 0.48–0.54 µg/kg bw/day, respectively. In the LB scenario, cereal-based products were the largest contributors (≤90.4%), whereas in the UB scenario, other foods/meals, including stews and vegetal dishes, became the main contributors (≤83.4%). The margin of exposure (MOE) for neoplastic effects ranged between 314 and 474, indicating a potential health risk for consumers. These findings emphasize the need to integrate nutritional and food safety considerations when designing diets for elderly populations. Full article
(This article belongs to the Special Issue Advancements in Acrylamide Research: Food Formation, Analysis, and Exposure)
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