Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder.

Jaya Kumar,Seong Lin Teoh,Srijit Das

doi:10.3389/fnut.2018.00014

Jaya Kumar, Seong Lin Teoh + Show 1 more

Open Access

https://doi.org/10.3389/fnut.2018.00014

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Abstract

Acrylamide (AA) is a water soluble white crystalline solid commonly used in industries. It was listed as an industrial chemical with potential carcinogenic properties. However to date, AA was used to produce polyacrylamide polymer, which was widely used as a coagulant in water treatment; additives during papermaking; grouting material for dams, tunnels, and other underground building constructions. AA in food could be formed during high-temperature cooking via several mechanisms, i.e., formation via acrylic acid which may be derived from the degradation of lipid, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The big debate is whether this compound is toxic to human beings or not. In the present review, we discuss the formation of AA in food products, its consumption, and possible link to the development of any cancers. We discuss the body enzymatic influence on AA and mechanism of action of AA on hormone, calcium signaling pathways, and cytoskeletal filaments. We also highlight the deleterious effects of AA on nervous system, reproductive system, immune system, and the liver. The present and future mitigation strategies are also discussed. The present review on AA may be beneficial for researchers, food industry, and also medical personnel.

Highlights

Acrylamide or 2-propenamide (AA, C3H5NO) is a water soluble white crystalline solid with a relative molecular mass of 71.08 kDa, commonly used in industry (1)
The research studies conducted on AA described the potential health risk of fried and baked carbohydrate-rich foods
There are lacunae in the past studies, especially with regard to lack of findings in estimating dietary AA intake through questionnaires and AA content database in foods, lack of repeated exposure estimations, and lack of statistical power to detect small increases in risk

Summary

Introduction

Acrylamide or 2-propenamide (AA, C3H5NO) is a water soluble white crystalline solid with a relative molecular mass of 71.08 kDa, commonly used in industry (1).

Results

Conclusion