Abstract

Acrylamide presence in food has become a serious issue as it leads to cancer formation. Acrylamide is present in many of daily use products and is potentially hazardous for public health as well as environment. Acrylamide a simple organic compound that is responsible for causing cancer, neuro-degenerative diseases as well as other reproductive issues. Acrylamide is present in most of our food products and get worse with the cooking or heating process. It accounts for major health concerns because of its high-level consumption especially by young generation, which is fond of processed and baked food now-a-days. The conversion of acrylamide into carcinogenic agent is by the reaction called as Maillard reaction, which often leads to the browning or change in the food. time exposure to a substance containing acrylamide can be source of cancer or other disorders. The main purpose of this review is to summarize the methods for the detection of acrylamide, its major health concerns, its mitigation as well as its permissible limits along with its formation.

Keywords: Acrylamide; Harmful; Carcinogen; Food