Acrylamide in Food: From Formation to Regulation and Emerging Solutions for Safer Consumption

Acrylamide is a heat-induced chemical that was first identified in food in 2002. It ismostlycreated when reducing sugars and asparagine undergo the Maillard reaction, which occurs during high-temperature cooking techniques like roasting, baking, and frying. Its synthesis is also aided by other processes, including lipid breakdown. Crispy bread, coffee, baked foods, cereals, and potato items are common sources. Acrylamide has caused serious health concerns due to its neurotoxic, genotoxic, and carcinogenic qualities as well as the International Agency for Research on Cancer’s designation of it as a potential human carcinogen. Epidemiological research indicates that eating acrylamide increases the risk of cancer, especially in high-exposure populations. Reduced acrylamide levels are the goal of regulatory initiatives by organizations like the FDA and EFSA, yet difficulties still exist because detection techniques are expensive. Using antioxidants like polyphenols, changing cooking methods, and applying enzyme treatments are examples of current mitigating tactics. This review emphasizes the need for creative solutions to improve food safety by highlighting the mechanics of acrylamide generation, health hazards, dietary sources, and detection and mitigation strategies.