Accessibility navigation

Kinetic models as a route to control acrylamide formation in food

Wedzicha, B.L., Mottram, D.S., Elmore, J.S. ORCID:, Koutsidis, G.K. and Dodson, A.T. (2005) Kinetic models as a route to control acrylamide formation in food. In: Friedman, M. and Mottram, D. (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology, 561. Springer Publishing Company, New York, pp. 235-253. ISBN 9780387239200

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.


Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12865
Uncontrolled Keywords:acrylamide, chemistry, food
Additional Information:Proceedings of the ACS Symposium on 'Chemistry and safety of acrylamide in food' American Chemical Society of America, Anaheim, California, USA 28 Mar-1 Apr 2004
Publisher:Springer Publishing Company

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation