ReviewEnvironmental science and pollution research international2021
Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.
Review in Environmental science and pollution research international, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed, 1 synthesis or guideline pooled it, 68 citations in OpenAlex.
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies.Frontiers in nutrition · 2026Pooled it
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Exploring the Association Between Multidimensional Dietary Patterns and Non-Scarring Hair Loss Using Mendelian Randomization.Nutrients · 2025Article
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction.Food chemistry: X · 2025Article
- The Protective Effects of Chrysin on Acrylamide-Induced Hepatotoxicity: Insights Into Oxidative Stress, Inflammation, Apoptosis, Autophagy, and Histological Evaluation in Rats.Journal of biochemical and molecular toxicology · 2025Article
- Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Foods (Basel, Switzerland) · 2025Article
- Bread Consumption and Cancer Risk: Systematic Review and Meta-Analysis of Prospective Cohort Studies.Current developments in nutrition · 2024Review
- The Impact of Freeze-DriedInsects · 2024Article
- Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars.Food science and biotechnology · 2024Article
- Review
- Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts.Foods (Basel, Switzerland) · 2024Review
- From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach.Nutrition reviews · 2023Review
- Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.International journal of environmental research and public health · 2023Review
- Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey.Foods (Basel, Switzerland) · 2023Article
- Changes in the Physicochemical Properties of Chia (Foods (Basel, Switzerland) · 2023Article
- Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies.Foods (Basel, Switzerland) · 2023Review
- Crickets (Foods (Basel, Switzerland) · 2023Article
- Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.Frontiers in nutrition · 2023Article
- Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.