ReviewJournal of agricultural and food chemistry2022
Acrylamide in Corn-Based Thermally Processed Foods: A Review.
Review in Journal of agricultural and food chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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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
12 citing papers in PubMed, 50 citations in OpenAlex.
- Redox State of Epigallocatechin Gallate Modulates Its Inhibition of Acrylamide Formation via the 3-Aminopropionamide Pathway.Foods (Basel, Switzerland) · 2026Article
- Dry-Milled Corn and Corn Products and Health: A Narrative Review.Food science & nutrition · 2026Review
- Nutritional, Antioxidant, and Phytochemical Changes During the Production of Tortillas Using Quality Protein Maize and an Alkaline Extrusion Thermomechanical Process.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Comprehensive bioinformatics evaluation uncovers the possible oncogenic contribution of acrylamide to endometrial cancer.Discover oncology · 2025Article
- Effects of dietary acrylamide on kidney and liver health: Molecular mechanisms and pharmacological implications.Toxicology reports · 2025Review
- Synergistic Toxicity of Combined Exposure to Acrylamide and Polystyrene Nanoplastics on the Gut-Liver Axis in Mice.Biology · 2025Article
- QTL-based dissection of three key quality attributes in maize using double haploid populations.Frontiers in plant science · 2025Article
- Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide.Foods (Basel, Switzerland) · 2024Article
- The Impact of Freeze-DriedInsects · 2024Article
- Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps.Food chemistry: X · 2024Article
- The role of microRNAs in acrylamide toxicity.Frontiers in nutrition · 2024Review
- Combined Effects of Acrylamide and Ochratoxin A on the Intestinal Barrier in Caco-2 Cells.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
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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.