What question did this study set out to answer?

To synthesize recent advances in acrylamide's formation, detection, and health implications.

January 25, 2026ToxicsOpen Access

Acrylamide in Food: From Maillard Reaction to Public Health Concern

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This review highlights acrylamide mitigation strategies and health risks in food, suggesting multidisciplinary approaches for safer systems.

To synthesize recent advances in acrylamide's formation, detection, and health implications.
Reviewed literature from 2013 to 2025 on acrylamide formation mechanisms and mitigation strategies.
Analyzed detection methods, including LC–MS/MS, for tracking acrylamide levels in foods.
Evaluated the effectiveness of cooking adjustments and ingredient reformulation techniques.
Acrylamide is linked to cancer and neurotoxicity, prompting global health concerns.
Mitigation strategies can reduce acrylamide levels by up to 70% in specific food categories.
New technologies, like vacuum frying and predictive modeling, enhance reduction efforts.

Törős et al. (2026) studied this question.

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This review highlights acrylamide mitigation strategies and health risks in food, suggesting multidisciplinary approaches for safer systems.