TY - JOUR
T1 - Dietary Acrylamide and the Risks of Developing Cancer
T2 - Facts to Ponder
AU - Kumar, Jaya
AU - Das, Srijit
AU - Teoh, Seong Lin
N1 - Publisher Copyright:
© Copyright © 2018 Kumar, Das and Teoh.
PY - 2018/2/28
Y1 - 2018/2/28
N2 - 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.
AB - 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.
KW - acrylamide
KW - cancer
KW - food
KW - human
KW - mechanism
KW - nutrition
UR - http://www.scopus.com/inward/record.url?scp=85058000980&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85058000980&partnerID=8YFLogxK
U2 - 10.3389/fnut.2018.00014
DO - 10.3389/fnut.2018.00014
M3 - Review article
AN - SCOPUS:85058000980
SN - 2296-861X
VL - 5
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 14
ER -