Abstract:

Nowadays, more and more people are concerned about food safety. But recently a study showed that acrylamide, a toxic and potentiall cancer causing chemical, would be formed in many types of food prepared or cooked at high temperatures, especially in starch-rich food. Since the toxicity on nerve system and DNA and potential carcinogenicity, it is very important to control the level of acrylamide in food. This paper reviewed some methods for controlling the formation of acrylamide in food based on the formation mechanism of acrylamide.

Key words: acrylamide (AA), formation mechanism, control methods