ReviewFoods (Basel, Switzerland)2024
Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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
26 citing papers in PubMed.
- Neuroprotective effect of L-borneol on acrylamide-induced neurotoxicity in the rat hippocampus: biochemical, molecular, histological, and behavioral approach.Naunyn-Schmiedeberg's archives of pharmacology · 2026Article
- Ginger as a nutraceutical shield: Counteracting acrylamide-induced liver injury.World journal of hepatology · 2026Article
- Dry-Milled Corn and Corn Products and Health: A Narrative Review.Food science & nutrition · 2026Review
- Review
- Heat-processed rodent chow alters nutritive content and improves metabolic outcomes in insulin-resistant female mice.Frontiers in nutrition · 2026Article
- Appropriate Rumen-Protected Glutamine Supplementation During Late Gestation in Ewes Promotes Lamb Growth and Improves Maternal and Neonatal Metabolic, Immune and Microbiota Functions.Animals : an open access journal from MDPI · 2025Article
- Health Risk Assessment of Dietary Chemical Exposures: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Variations in acrylamide content of homemade biscuits with the addition of chia (ground seeds and flour).Food chemistry: X · 2025Article
- What do we know about acrylamide levels in rice and rice products? A general overview.Food chemistry: X · 2025Review
- Optimizing Gene Sources for L-asparaginase Production: A Comparative Review.Current microbiology · 2025Review
- Coffee and chicory blend: properties, nutrition, and health implications.Journal of food science and technology · 2025Review
- Argon Cold Atmospheric Pressure Plasma-Induced Effects on Glucose.Food science & nutrition · 2025Article
- Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods.Food chemistry: X · 2025Review
- Effects of dietary acrylamide on kidney and liver health: Molecular mechanisms and pharmacological implications.Toxicology reports · 2025Review
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Potential of Hyperthermophilic L-Asparaginase fromFoods (Basel, Switzerland) · 2025Article
- Synergistic Toxicity of Combined Exposure to Acrylamide and Polystyrene Nanoplastics on the Gut-Liver Axis in Mice.Biology · 2025Article
- Protective effects of wheat sprout extract on acrylamide-induced toxicity in testis, prostate gland and sperm parameters of rats.Journal of molecular histology · 2025Article
- Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.
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.