ArticleThe Annals of applied biology2019
Acrylamide in food: Progress in and prospects for genetic and agronomic solutions.
Article in The Annals of applied biology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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Who cites it
40 citing papers in PubMed.
- Development of a qualitative detection method for the pSIM1278 construct in genetically modified potato using real-time PCR.GM crops & food · 2026Article
- Acrylamide-Induced Neurotoxicity Is Mitigated by Curcumin and Its Nano Lipid Carrier Formulation in Albino Rats.Environmental toxicology · 2026Article
- Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.Food chemistry: X · 2026Review
- CRISPR/Cas9 Mediated Genome Editing for Enhancing Abiotic Stress Tolerance in Rice: An Omics Guided Perspective.Molecular biotechnology · 2026Review
- Toxicological effects of acrylamide on oocyte maturation and subsequent embryonic development in a porcine model.Biology direct · 2026Article
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Markers Associated with Starch, Protein and Asparagine Content in Grain of Common Wheat.Genes · 2025Article
- Effects of agronomical practices on potato growth, nutritional profile, and suitability for frying.Journal of the science of food and agriculture · 2025Article
- Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract.Food chemistry: X · 2025Article
- Review
- Global Research Hotspots and Progress on Acrylamide: Visualization Analysis.Environmental health insights · 2025Article
- The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips.Food chemistry: X · 2024Article
- Low asparagine wheat: Europe's first field trial of genome edited wheat amid rapidly changing regulations on acrylamide in food and genome editing of crops.Breeding science · 2024Article
- Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes.Molecules (Basel, Switzerland) · 2024Article
- An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide.PloS one · 2024Article
- From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach.Nutrition reviews · 2023Review
- CRISPR/Cas9 genome editing in wheat: enhancing quality and productivity for global food security-a review.Functional & integrative genomics · 2023Review
- Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.International journal of environmental research and public health · 2023Review
- Field assessment of genome-edited, low asparagine wheat: Europe's first CRISPR wheat field trial.Plant biotechnology journal · 2023Article
- Relationships between some transcription factors and concordantly expressed drought stress-related genes in bread wheat.Saudi journal of biological sciences · 2023Article
Corrections and comments
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps and snack products all affected. Here we briefly review the history of the issue, detection methods, the levels of acrylamide in popular foods and the risk that dietary acrylamide poses to human health. The pathways for acrylamide formation from free (non-protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction. The evolving regulatory situation in the European Union and elsewhere is discussed, noting that food businesses and their suppliers must plan to comply not only with current regulations but with possible future regulatory scenarios. The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide-forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management. Obvious targets for genetic interventions include asparagine synthetase genes, and the asparagine synthetase gene families of different crop species are compared. Current knowledge on crop management best practice is described, including maintaining optimum storage conditions for potatoes and ensuring sulphur sufficiency and disease control for wheat.
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