ArticleBMC chemistry2020
Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population.
Article in BMC chemistry, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 21 citations in OpenAlex.
- Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation.Food chemistry: X · 2025Article
- What do we know about acrylamide levels in rice and rice products? A general overview.Food chemistry: X · 2025Review
- Effects of dietary acrylamide on kidney and liver health: Molecular mechanisms and pharmacological implications.Toxicology reports · 2025Review
- Low molecular weight chitosan attenuates acrylamide-induced toxicity inToxicology reports · 2025Article
- Estimation of the Dietary Acrylamide Exposure of the Turkish Population: An Emerging Threat for Human Health.Nutrients · 2024Article
- Acrylamide in Corn-Based Thermally Processed Foods: A Review.Journal of agricultural and food chemistry · 2022Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aims to determine the carcinogenic and neurotoxic risks associated with acrylamide intake from cereal products. Analysis on a UPLC-MS/MS spectrometer revealed that oat-based and mixed cereals contain the highest amount of acrylamide among cereal products with levels as high as 271 and 348 μg/kg, respectively. Children were shown to exhibit both carcinogenic and neurotoxic risks regardless of the type of cereal product consumed. For adults above 50 years of age, only consumers of oat-based cereal products seem to exhibit carcinogenic and neurotoxic risks. To avoid a carcinogenic and neurotoxic risk among the Lebanese population, we propose that food processors set the maximum tolerable concentration for acrylamide in cereal products at 94.8 μg/kg product, a value which is threefolds lower than the average acrylamide levels found in this study. Alternatively, and unreasonably, the average Lebanese population and children among the Lebanese population may choose to cut down on cereal consumption by 1.7- and 7.2-folds respectively, should they want to avoid a health hazard as a result of acrylamide intake. The industry should also respond by optimizing the production process in a way to reduce acrylamide levels in cereals.
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Registered trials
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