Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment

Cristina Delgado-Andrade,Marta Mesías,Francisco J Morales

doi:10.3390/foods9101506

Abstract

Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our understanding for this process contaminant and its dietary exposure.

Highlights

Introduction to the Special IssueNew Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure AssessmentCristina Delgado-Andrade, Marta Mesías * and Francisco J
Necessary for making food edible and digestible, heat treatment can have undesired consequences leading to the formation of heat-induced contaminants such as acrylamide. It is well-established that acrylamide is formed when foods containing free asparagine and reducing sugars are cooked at temperatures above 120 ◦C in low moisture conditions
Different approaches for acrylamide determination in foods have been critically reviewed by Pan et al [1], including conventional instrumental analysis methods and the new rapid immunoassay and sensor detection procedures

Summary

Introduction

Introduction to the Special IssueNew Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure AssessmentCristina Delgado-Andrade , Marta Mesías * and Francisco J. It is well-established that acrylamide is formed when foods containing free asparagine and reducing sugars are cooked at temperatures above 120 ◦C in low moisture conditions.

Results

Conclusion