ReviewInternational journal of environmental research and public health2021
Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation.
Review in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 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
42 citing papers in PubMed, 1 synthesis or guideline pooled it, 124 citations in OpenAlex.
- Pooled it
- Effects of in ovo acrylamide injection on bone mineral composition and morphometric, geometric and mechanical parameters of femur and tibia bone of newly hatched chickens.Poultry science · 2026Article
- Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance.Foods (Basel, Switzerland) · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Review
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Research progress on generation, detection and control of hazards in baked foods during thermal processing.Food chemistry: X · 2025Review
- Kinetics effect and inhibition mechanism of Tartary buckwheat extracts on acrylamide in the asparagine-glucose system.Food chemistry: X · 2025Article
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Biochemical and histopathological changes in ovary, uterus and testicular tissues after acrylamide exposure.Journal of molecular histology · 2025Article
- Advancements and obstacles in acrylamide detection and mitigation in food products.Food chemistry: X · 2025Review
- Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples.Analytical and bioanalytical chemistry · 2025Article
- Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Foods (Basel, Switzerland) · 2025Article
- Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties.Food science & nutrition · 2025Article
- Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar.Foods (Basel, Switzerland) · 2024Article
- Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review.Toxicology reports · 2024Review
- Bread Consumption and Cancer Risk: Systematic Review and Meta-Analysis of Prospective Cohort Studies.Current developments in nutrition · 2024Review
- Zinc ameliorates acrylamide-induced oxidative stress and apoptosis in testicular cells via Nrf2/HO-1/NfkB and Bax/Bcl2 signaling pathway.Redox report : communications in free radical research · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
Indexed as
Identifiers
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.