Home Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis
Article Publicly Available

Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis

  • Amirhossein Abedini , Mohammad- Reza Zirak , Nader Akbari , Naiema Vakili Saatloo ORCID logo , Ahmad Badeenezhad and Parisa Sadighara ORCID logo EMAIL logo
Published/Copyright: August 12, 2022
Download Article (PDF)
Reviews on Environmental Health
From the journal Reviews on Environmental Health Volume 38 Issue 4

Abstract

Acrylamide is a known neurotoxic compound for humans. Foods that have high concentrations of acrylamide need to be identified. One of the food products containing acrylamide is popcorn. Popcorn is an important source of snacks for children, especially students. The presented study is a systematic review and meta-analysis of the level of acrylamide in popcorn. The search was done in different databases with the keywords; acrylamide, popcorn, popped corn. 27 articles were found by searching various databases. After initial screening and full text evaluation, 8 articles were selected for systematic review and 6 articles for meta-analysis. The amount of acrylamide in this product was in the range of 1,017.7–106 μg/kg. Microwaved corn contains lower amounts of acrylamide than other methods of preparation. The type of popcorn also had an effect on the amount of acrylamide with Meta-regression. It was found that sweet popcorn contains higher amounts of acrylamide. The overall value of acrylamide concentration in popcorns was calculated to be 459.6 ± 220.3 μg/kg. This amount is high and requires measures to reduce the amount of acrylamide.

Keywords: acrylamide; meta-analysis; meta-regression; popcorn; systematic review

Introduction

Acrylamide (AA, C3H5NO) is one of the materials that have carcinogenic and neurotoxic effects. AA is produced usually in heat-processed and carbohydrate-rich foods at 150–180 °C under low moist condition like potato, french fries, oil, biscuits, coffee, bread, rice and popcorn [1], [2], [3], [4], [5], [6], [7], [8]. Snacks are widely used in today’s world, especially children use these products including popcorn and chips [9]. It should be noted that the safety of these substances is very important according to the age group of its users [5, 10, 11]. Given that most snacks used by people are obese and often high in salt or sugar, they can increase the risk of developing cardiovascular disease and diabetes. Now, if these substances also contain substances such as acrylamide, they will have more dangers for people’s health [10, 12, 13].

Experimental studies on animals and human evidence indicate the neurotoxicity of acrylamide [14]. The mechanism of its toxicity is still unclear. Its possible mechanisms are shown in Figure 1. In some reports, its neurotoxic effects are due to oxidative stress in brain tissues [15]. Under these conditions, glutathione levels and Glutathione S-transferases activity decrease [16]. It also leads to the death of cerebellar Purkinje cells [16]. In other studies, it reduces neurotransmitters, including dopamine, serotonin, and norepinephrine, and some of the side effects of exposure-induced depression are due to this [17]. Furthermore, this compound causes the collapse of mitochondria and apoptosis in peripheral and central nervous system [18, 19]. Following the apoptosis, neurons are destroyed (Figure 1). There is evidence that acrylamide decreases brain creatine phosphokinase activity [20]. Decreased activity of this enzyme leads to ATP depletion and the process of apoptosis [20]. This mechanism is more accepted in the neurotoxicity of acrylamide [19].

Figure 1: The possible neurotoxicity mechanisms of acrylamide.
Figure 1:

The possible neurotoxicity mechanisms of acrylamide.

More than 30% of a typical daily calorie intake comes from foods that contain AA [21]. The Food and Agriculture Organization/World Health Organization (FAO/WHO) shows the average dietary AA exposure for the general population is 0.3–0.8 μg/kg body weight per day (FAO/WHO 2002). Measurement of acrylamide is very important n all foods and also it has always been tried to evaluate this substance in high consumption products by measuring it correctly. GC-MS or HPLC-MS have been used for analyzing acrylamide content [22], [23], [24]. Studies have been performed on the measurement of acrylamide in popcorn. In 2020, Bosova et al. determined the amount of acrylamide in high-consumption food products, including popcorn. They have detected AA in popcorn by HPLC 761 μg/kg by mean [25]. In another study, Sun et al. in 2012 determined acrylamide content in popcorn samples. They have detected 1,017.73 μg/kg AA in popcorns [26]. This product is mostly consumed by children [27]. Therefore, the amount of acrylamide is very important. There is no systematic review that has been written about it so far. These cases encouraged us to write a systematic review and meta-analysis of acrylamide in popcorn for the first time.

Methods

All stages of this systematic review were performed based on the Prisma checklist. To prevent bias, each step was performed by two members of the research. In case of disagreement, the corresponding author announced.

Search strategy

The date of search in databases was December 22, 2021. All related articles in the databases were selected without time limit. The search was performed on PubMed, Science-direct and Scopus databases. The keywords were chosen: acrylamide and (popcorn or “pop corn” or “popped corn”).

The number of articles related to the research objectives was 27. The title and summary of the article were carefully reviewed. Articles that did not meet the inclusion criteria were excluded from the study. Then the full text of the remaining articles was studied. The full text was assessed by two authors (A.A and N.A).

Inclusion and exclusion criteria

The different two authors (A.A and N.V) searched the keywords in databases independently. Animal study and in-vitro research, clinical trial, Packaging and other food including biscuits were excluded. Inclusion criteria in this systematic study included original articles that measured the amount of acrylamide in popcorn using valid laboratory methods. Full text selected articles were evaluated based on a checklist. This checklist was prepared with 5 points. All articles that scored three or higher were included in this study.

Data extraction

The name of the first author, time of publication, study region, sample size, method of analysis and acrylamide content in samples were entered in Table 1. The extraction of data by two different authors (A.A and P.S) was performed. The disagreement was consulted with corresponding author in all steps.

Table 1:

The main data extracted from published papers.

Author/year County Popcorn type Detection method Sample size Acrylamide Ref
Bušová/2020 Czech republic Popcorn LC–MS–MS 8 Mean: 761 μg/kg 4 [25]
SD:304.4 μg/kg
Granvogl/2007 Germany Popcorn LC–MS–MS – 320.0 μg/kg 5–6 [30]
SD:32.5
Kamankesh/2021 Iran Popcorn GC–MS 3 Mean: 217.83 ng/g 1 [31]
SD:13.33
Matthys/2005 Belgium Popcorn LC–MS–MS 5 Mean: 166.2 μg/kg 2 [28]
SD: 21.75
Murkovic/2004 Austria Popcorn HPLC 15 Mean: 106 ng/g 1–2 [32]
SD: 114 ng/g.
Roach/2003 USA Microwave popcorn LC-MS/MS – Min-Max:157–181 μg/kg 26 [33]
Median:169
Sun/2012 China Caramel sweet popcorn GC 10 Mean: 1,017.73 μg/kg. 2 [26]
SD:14.85
Svensson/2003 Sweden Popcorn LC–MS–MS 3 Mean: 500 μg/kg 11 [29]
SD:101

Meta-analysis of data

Studies that did not have a specific sample size were not selected for meta-analysis. The overall acrylamide level was estimated. Heterogeneity test was performed by I2 and Q test. The Egger test was carried out for the publishing bias. Meta-regression was also done for determining heterogeneity. The analysis of data by two different authors (A.A and P.S) was also performed with CMA software.

Results

The search processes

27 articles were the result of searching databases. 13 of these articles were duplicates that were removed. The titles and abstracts of the remaining articles were reviewed. 5 articles were excluded caused by the following reasons of using In-vitro and animal study, biscuit, clinical trial, furan and packaging. Then, the full texts of 9 manuscripts were studied. The quality of the article was evaluated by two authors. Finally, 8 papers were selected. This study was based on the Prisma checklist. Figure 2 shows diagram of search strategy.

Figure 2: The PRISMA flow diagram of study.
Figure 2:

The PRISMA flow diagram of study.

The descriptive results of the screened manuscript

8 articles were chosen for the systematic review. The name of the first author, time of study, study region (country), sample size, method of measuring and acrylamide content in samples have present in Table 1.

In the study of Matthys and Svensson, the available data was Median and (Min – Max) [28, 29]. According to the available formulas, the mean and standard deviation were calculated. Emails were sent to the corresponding authors to complete the data in Table 1.

Meta-analysis

The purpose of meta-analysis is to estimate exposure to acrylamide via popcorn. In this study, the overall mean of 459.6 ± 220.3 μg/kg (Mean ± SE) by random effect model was calculated with CMA (comparative market analysis) software. The heterogeneity was identified by I2 and Q parameters. I – Squared was 99.9, therefore the amount of heterogeneity was very high. Publication bias was also determined. The p value of beg test was 0.45. Therefore, there is no publication bias. Meta-regression was also performed with this software. Meta-regression predicts the difference between the size effects. The groups were divided into two types: popcorn and sweetened popcorn (Figure 3). The value of p was reported 0, so the type of popcorn is also effective. The type of popcorn can justify the difference between the studies.

Figure 3: Meta-regression of concentration of acrylamide based on popcorns type.
Figure 3:

Meta-regression of concentration of acrylamide based on popcorns type.

Discussion

Popcorn is one of the most consumed snacks in the world. It is produced both industrially and domestically. It is also produced as a street food by vendors. Most consumers of popcorn are children and adolescents. Popcorn and chips are the most consumed among teenagers [29]. Adults are most exposed to acrylamide through coffee, while adolescents are less likely to be exposed to acrylamide [28, 34]. Most exposure in this age group is through snacks. Acrylamide is most commonly obtained through snacks in young people [35].

The easiest strategy is to reduce the intake of foods that are high in acrylamide. Furthermore, these information helps to recommend consumers to have a healthier diet and limit frying and snacking products [36]. The overall amount of acrylamide 459.6 ± 220.3 μg/kg was calculated with CMA software. General information on the amount of acrylamide in food should be available for risk assessment [32]. The European Union has set benchmark level for some foods. The amount of acrylamide in high-risk foods should be lower than the benchmarks recommended by the European Union14 [37]. Manufacturers should regularly evaluate their products based on benchmarks. If the amount of acrylamide in their products is higher than this limit, it is necessary to take necessary measures to reduce acrylamide [38]. No amount has been specified for the popcorn. But in the coffee and French fries, has set the value at 500 and 300 μg/kg is considered for cereal-based food products [37, 39]. The amount of acrylamide has been reported with the lowest amount of 106 and the highest amount of 1017 ng/g (Table 1). Therefore, this amount variation indicates that the amount of acrylamide in popcorn can be reduced by interventions. A study has shown that changing the type of oil significantly reduced the amount of acrylamide in potato chips26 [33]. Significant amounts of acrylamide reduction were observed in the preparation of Tah-dig by changing sunflower oil to solid oil [40]. Also, soaking the potatoes in acetic acid before frying will significantly reduce the amount of acrylamide [41]. The addition of some spices and antioxidants has also reduced acrylamide in food products [39, 42]. These can be developed as research projects to reduce acrylamide in popcorn. The lowest amount reported in this study belongs to microwave popcorn. This type of popcorn was prepared in the microwave [33]. Meta-regression explains the heterogeneity between studies. Meta-regression results showed that the type of popcorn was effective in this systematic review. The results show the relationship between other additives in popcorn and the amount of acrylamide. Caramel sweet popcorn was higher than other popcorn (Figure 3). Millard reaction is the most important mechanism of acrylamide formation. This mechanism is caused by the reaction of asparagine and reducing sugars [43, 44]. This product probably contains sugar, which is one of the precursors to acrylamide formation. Similar results were found in a study of high levels of acrylamide mean=443 μg/kg (in sweet biscuits [35]).

Based on the extracted data, most of the diagnostic methods were based on LC-MS/MS. According to the reports, performance of this method is higher than GC [43]. Furthermore, the advantage of the LC-MS/MS method is that it does not require derivatization [45]. This method is also suitable for measuring acrylamide in biological samples [46]. Although both LC-MS and GC-MS are time-consuming, but these methods give accurate results and reduce the interference of compounds [47]. Among other measurement methods, we can mention the ELISA method. This method also has good sensitivity and is done quickly [48]. Another common method is FT-NIR spectrometers. Recently, it has been developed in many laboratories to measure acrylamide in food samples [49].

Conclusions

The results of this review confirmed that the concentration of acrylamide in popcorn can be considered. These results will stimulate industry owners and health officials to use strategies to reduce acrylamide levels in popcorns. For example, microwave preparation seems to be safer. There are several strategies for reducing acrylamide in a variety of food products. For future research, it is recommended that proven measures to reduce acrylamide in other foods are also applied to popcorn.

Corresponding author: Parisa Sadighara, Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, E-mail:

  1. Research funding: Not applicable

  2. Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.

  3. Competing interests: The authors of this article declare that they have no conflict of interests.

  4. Informed consent: Not applicable.

  5. Ethical approval: Not applicable.

References

1. Champrasert, O, Orfila, C, Suwannaporn, P. Acrylamide mitigation using zein–polysaccharide complex particles. Food Hydrocoll 2022;124:107317. https://doi.org/10.1016/j.foodhyd.2021.107317.Search in Google Scholar

2. Zhu, Y, Luo, Y, Sun, G, Wang, P, Hu, X, Chen, F. The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food Chem 2022;370:131271. https://doi.org/10.1016/j.foodchem.2021.131271.Search in Google Scholar PubMed

3. Duedahl-Olesen, L, Wilde, AS, Dagnæs-Hansen, MP, Mikkelsen, A, Olesen, PT, Granby, K. Acrylamide in commercial table olives and the effect of domestic cooking. Food Control 2022;132:108515. https://doi.org/10.1016/j.foodcont.2021.108515.Search in Google Scholar

4. Zhuang, Y-T, Ma, L, Huang, H, Han, L, Wang, L, Zhang, Y. A portable kit based on thiol-ene Michael addition for acrylamide detection in thermally processed foods. Food Chem 2022;373:131465. https://doi.org/10.1016/j.foodchem.2021.131465.Search in Google Scholar PubMed

5. Huang, Y, Lu, J, Li, M, Li, C, Wang, Y, Shen, M, et al.. Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: the dual role of pH and acid radical ion. Food Chem 2022;371:131154. https://doi.org/10.1016/j.foodchem.2021.131154.Search in Google Scholar PubMed

6. Liao, K-W, Chang, F-C, Chang, C-H, Huang, Y-F, Pan, W-H, Chen, M-L. Associating acrylamide internal exposure with dietary pattern and health risk in the general population of Taiwan. Food Chem 2022;374:131653. https://doi.org/10.1016/j.foodchem.2021.131653.Search in Google Scholar PubMed

7. Virk-Baker, MK, Nagy, TR, Barnes, S, Groopman, J. Dietary acrylamide and human cancer: a systematic review of literature. Nutr Cancer 2014;66:774–90. https://doi.org/10.1080/01635581.2014.916323.Search in Google Scholar PubMed PubMed Central

8. Kumar, J, Das, S, Teoh, SL. Dietary acrylamide and the risks of developing cancer: facts to ponder. Front Nutr 2018;5:14. https://doi.org/10.3389/fnut.2018.00014.Search in Google Scholar PubMed PubMed Central

9. Letona, P, Chacon, V, Roberto, C, Barnoya, J. A qualitative study of children’s snack food packaging perceptions and preferences. BMC Publ Health 2014;14:1274. https://doi.org/10.1186/1471-2458-14-1274.Search in Google Scholar PubMed PubMed Central

10. Damen, FWM, Luning, PA, Pellegrini, N, Vitaglione, P, Hofstede, GJ, Fogliano, V, et al.. Mothers’ considerations in snack choice for their children: differences between the north and the south of Italy. Food Qual Prefer 2020;85: 103965. https://doi.org/10.1016/j.foodqual.2020.103965.Search in Google Scholar

11. Lavriša, Ž, Pravst, I. Marketing of foods to children through food packaging is almost exclusively linked to unhealthy foods. Nutrients 2019;11:1128. https://doi.org/10.3390/nu11051128.Search in Google Scholar PubMed PubMed Central

12. Nguyen, V, Cooper, L, Lowndes, J, Melanson, K, Angelopoulos, TJ, Rippe, JM, et al.. Popcorn is more satiating than potato chips in normal-weight adults. Nutr J 2012;11:71. https://doi.org/10.1186/1475-2891-11-71.Search in Google Scholar PubMed PubMed Central

13. Kim, H-K, Nanba, T, Ozaki, M, Chijiki, H, Takahashi, M, Fukazawa, M, et al.. Effect of the intake of a snack containing dietary fiber on postprandial glucose levels. Foods 2020;9:1500. https://doi.org/10.3390/foods9101500.Search in Google Scholar PubMed PubMed Central

14. Lindeman, B, Johansson, Y, Andreassen, M, Husøy, T, Dirven, H, Hofer, T, et al.. Does the food processing contaminant acrylamide cause developmental neurotoxicity? a review and identification of knowledge gaps. Reprod Toxicol 2021;101:93–114. https://doi.org/10.1016/j.reprotox.2021.02.006.Search in Google Scholar PubMed

15. Farouk, SM, Gad, FA, Almeer, R, Abdel-Daim, MM, Emam, MA. Exploring the possible neuroprotective and antioxidant potency of lycopene against acrylamide-induced neurotoxicity in rats’ brain. Biomed Pharmacother 2021;138: 111458. https://doi.org/10.1016/j.biopha.2021.111458.Search in Google Scholar PubMed

16. Dasari, S, Ganjayi, MS, Meriga, B. Glutathione S-transferase is a good biomarker in acrylamide induced neurotoxicity and genotoxicity. Interdiscipl Toxicol 2018;11:115–21. https://doi.org/10.2478/intox-2018-0007.Search in Google Scholar PubMed PubMed Central

17. Faria, M, Ziv, T, Gómez-Canela, C, Ben-Lulu, S, Prats, E, Novoa-Luna, KA, et al.. Acrylamide acute neurotoxicity in adult zebrafish. Sci Rep 2018;8:7918. https://doi.org/10.1038/s41598-018-26343-2.Search in Google Scholar PubMed PubMed Central

18. Ghasemzadeh Rahbardar, M, Cheraghi Farmad, H, Hosseinzadeh, H, Mehri, S. Protective effects of selenium on acrylamide-induced neurotoxicity and hepatotoxicity in rats. Iran J Basic Med Sci 2021;24:1041–9.Search in Google Scholar

19. Guo, J, Cao, X, Hu, X, Li, S, Wang, J. The anti-apoptotic, antioxidant and anti-inflammatory effects of curcumin on acrylamide-induced neurotoxicity in rats. BMC Pharmacol Toxicol 2020;21:62. https://doi.org/10.1186/s40360-020-00440-3.Search in Google Scholar PubMed PubMed Central

20. Kopanska, M, Muchacka, R, Czech, J, Batoryna, M, Formicki, G. Acrylamide toxicity and cholinergic nervous system. J Physiol Pharmacol 2018;69:847–58.Search in Google Scholar

21. El Tawila, MM, Al-Ansari, AM, Alrasheedi, AA, Neamatallah, AA. Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. J Sci Food Agric 2017;97:4494–500. https://doi.org/10.1002/jsfa.8314.Search in Google Scholar PubMed

22. Luo, Y-S, Chiang, S-Y, Long, T-Y, Tsai, T-H, Wu, K-Y. Simultaneous toxicokinetics characterization of acrylamide and its primary metabolites using a novel microdialysis isotope-dilution liquid chromatography mass spectrometry method. Environ Int 2022;158:106954. https://doi.org/10.1016/j.envint.2021.106954.Search in Google Scholar PubMed

23. Sun, SY, Fang, Y, Xia, YM. A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy. Food Control 2012;26:220–2. https://doi.org/10.1016/j.foodcont.2012.01.028.Search in Google Scholar

24. Bocharova, O, Reshta, S, Bocharova, M. Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation. Int Food Res J 2017;24:2274–7.Search in Google Scholar

25. Bušová, M, Bencko, V, Kromerová, K, Nadjo, I, Babjaková, J. Occurrence of acrylamide in selected food products. Cent Eur J Publ Health 2020;28:320–4. https://doi.org/10.21101/cejph.a6430.Search in Google Scholar PubMed

26. Sun, S-y, Fang, Y, Xia, Y-m. A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy. Food Control 2012;26:220–2. https://doi.org/10.1016/j.foodcont.2012.01.028.Search in Google Scholar

27. Shaviklo, AR, Dehkordi, AK, Zangeneh, P. Ingredient optimization and children’s liking of popcorn seasoned with fish protein powder/Omega-3 Fish Oil. J Int Food & Agribus Mark 2015;27:79–90. https://doi.org/10.1080/08974438.2014.897664.Search in Google Scholar

28. Matthys, C, Bilau, M, Govaert, Y, Moons, E, De Henauw, S, Willems, J. Risk assessment of dietary acrylamide intake in Flemish adolescents. Food Chem Toxicol 2005;43:271–8. https://doi.org/10.1016/j.fct.2004.10.003.Search in Google Scholar PubMed

29. Svensson, K, Abramsson, L, Becker, W, Glynn, A, Hellenäs, K-E, Lind, Y, et al.. Dietary intake of acrylamide in Sweden. Food Chem Toxicol 2003;41:1581–6. https://doi.org/10.1016/s0278-6915(03)00188-1.Search in Google Scholar PubMed

30. Granvogl, M, Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products : CCCorrelation with acrylamide concentrations determined by an improved clean-up method for complex matrices. Eur Food Res Tech 2007;225:857–63. https://doi.org/10.1007/s00217-006-0492-9.Search in Google Scholar

31. Kamankesh, M, Nematollahi, A, Mohammadi, A, Ferdowsi, R. Investigation of composition, temperature, and heating time in the formation of acrylamide in snack: central composite design optimization and microextraction coupled with gas chromatography-mass spectrometry. Food Anal Methods 2021;14:44–53. https://doi.org/10.1007/s12161-020-01849-6.Search in Google Scholar

32. Murkovic, M. Acrylamide in Austrian foods. J Biochem Biophys Methods 2004;61:161–7. https://doi.org/10.1016/j.jbbm.2004.02.006.Search in Google Scholar PubMed

33. Roach, JA, Andrzejewski, D, Gay, ML, Nortrup, D, Musser, SM. Rugged LC-MS/MS survey analysis for acrylamide in foods. J Agric Food Chem 2003;51:7547–54. https://doi.org/10.1021/jf0346354.Search in Google Scholar PubMed

34. Choi, SY, Ko, A, Kang, H-S, Hwang, M-S, Lee, H-S. Association of urinary acrylamide concentration with lifestyle and demographic factors in a population of South Korean children and adolescents. Environ Sci Pollut Res 2019;26:18247–55. https://doi.org/10.1007/s11356-019-05037-w.Search in Google Scholar PubMed

35. Eerola, S, Hollebekkers, K, Hallikainen, A, Peltonen, K. Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Mol Nutr Food Res 2007;51:239. https://doi.org/10.1002/mnfr.200600167.Search in Google Scholar PubMed

36. Cieślik, I, Cieslik, E, Topolska, K, Surma, M. Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment. Ann Agric Environ Med 2020;27:225–30. https://doi.org/10.26444/aaem/109063.Search in Google Scholar PubMed

37. Zilić, S, Nikolić, V, Mogol, BA, Hamzalıoglu, Al, Tas, NG, Kocadaglı, T, et al.. Acrylamide in corn-based thermally processed foods: a review. J Agric Food Chem 2022;70:4165–81. https://doi.org/10.1021/acs.jafc.1c07249.Search in Google Scholar PubMed PubMed Central

38. Bušová, M, Bencko, V, Kromerová, K, Nadjo, I, Babjaková, J. Occurrence of acrylamide in selected food products. Cent Eur J Publ Health 2020;28:320–4. https://doi.org/10.21101/cejph.a6430.Search in Google Scholar PubMed

39. Zhao, L, Zhou, T, Yan, F, Zhu, X, Lu, Q, Liu, R. Synergistic inhibitory effects of procyanidin B(2) and catechin on acrylamide in food matrix. Food Chem 2019;296:94–9. https://doi.org/10.1016/j.foodchem.2019.05.102.Search in Google Scholar PubMed

40. Ahmadi, BA-AA, Jahedkhanki, G, Nodehi, RN, Sadighara, P. The comparative amount of acrylamide in tahdig prepared with the most common edible liquid and solid oils. Curr Nutr Food Sci 2019;15:1–5.Search in Google Scholar

41. Liu, H, Roasa, J, Mats, L, Zhu, H, Shao, S. Effect of acid on glycoalkaloids and acrylamide in French fries. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020;37:938–45. https://doi.org/10.1080/19440049.2020.1743883.Search in Google Scholar PubMed

42. Yang, H, Li, L, Yin, Y, Li, B, Zhang, X, Jiao, W, et al.. Effect of ground ginger on dough and biscuit characteristics and acrylamide content. Food Sci Biotechnol 2019;28:1359–66. https://doi.org/10.1007/s10068-019-00592-x.Search in Google Scholar PubMed PubMed Central

43. Perera, DN, Hewavitharana, GG, Navaratne, S. Comprehensive study on the acrylamide content of high thermally processed foods. BioMed Res Int 2021;2021:2021.10.1155/2021/6258508Search in Google Scholar PubMed PubMed Central

44. Rifai, L, Saleh, FA. A review on acrylamide in food: occurrence, toxicity, and mitigation strategies. Int J Toxicol 2020;39:93–102. https://doi.org/10.1177/1091581820902405.Search in Google Scholar PubMed

45. Pedreschi, F, Mariotti, MS, Granby, K. Current issues in dietary acrylamide: formation, mitigation and risk assessment. J Sci Food Agric 2014;94:9–20. https://doi.org/10.1002/jsfa.6349.Search in Google Scholar PubMed

46. Pruser, KN, Flynn, NE. Acrylamide in health and disease. Front Biosci (Schol Ed) 2011;3:41–51. https://doi.org/10.2741/s130.Search in Google Scholar PubMed

47. Bachir, N, Haddarah, A, Sepulcre, F, Pujola, M. Formation, mitigation, and detection of acrylamide in foods. Food Anal Methods 2022;15:1736–47. https://doi.org/10.1007/s12161-022-02239-w.Search in Google Scholar

48. Hu, Q, Xu, X, Fu, Y, Li, Y. Rapid methods for detecting acrylamide in thermally processed foods: a review. Food Control 2015;56:135–46. https://doi.org/10.1016/j.foodcont.2015.03.021.Search in Google Scholar

49. Skinner, MM, Seale, JT, Cantrell, MS, Collins, JM, Turner, MW, McDougal, OM. Instrumentation for routine analysis of acrylamide in French fries: assessing limitations for adoption. Foods 2021;10:1–16. https://doi.org/10.3390/foods10092038.Search in Google Scholar PubMed PubMed Central

Received: 2022-06-19
Revised: 2022-07-15
Accepted: 2022-07-15
Published Online: 2022-08-12
Published in Print: 2023-12-15

© 2022 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Reviews
  3. A meta-analysis of the risk of salivary gland tumors associated with mobile phone use: the importance of correct exposure assessment
  4. An investigation into the present levels of contamination in children’s toys and jewelry in different countries: a systematic review
  5. Analysis of physiological markers and risk factors for the development of rhabdomyolysis in military personnel: a systematic review
  6. Cell proliferation assay for determination of estrogenic components in food: a systematic review
  7. Investigation ways of causes needle sticks injuries, risk factors affecting on health and ways to preventive
  8. The impact of nature-led recovery initiatives for individual and community health post disaster: a systematic literature review
  9. Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis
  10. Havana syndrome: a scoping review of the existing literature
  11. Emerging trends and knowledge domain of research on urban green open spaces and wellbeing: A scientometric review
  12. A critical review on global CO2 emission: where do industries stand?
  13. Global systematic review and meta-analysis on prevalence and concentration of aflatoxins in peanuts oil and probabilistic risk assessment
  14. Noise exposure and the risk of cancer: a comprehensive systematic review
  15. An updated systematic review on the maternal exposure to environmental pesticides and involved mechanisms of autism spectrum disorder (ASD) progression risk in children
  16. Exploring the links between indoor air pollutants and health outcomes in South Asian countries: a systematic review
  17. Letter to the Editor
  18. The influence of Maslow’s hammer. Response to: electromagnetic hypersensitivity close to mobile phone base stations – a case study in Stockholm, Sweden
https://doi.org/10.1515/reveh-2022-0085
Keywords for this article
acrylamide; meta-analysis; meta-regression; popcorn; systematic review

Articles in the same Issue

  1. Frontmatter
  2. Reviews
  3. A meta-analysis of the risk of salivary gland tumors associated with mobile phone use: the importance of correct exposure assessment
  4. An investigation into the present levels of contamination in children’s toys and jewelry in different countries: a systematic review
  5. Analysis of physiological markers and risk factors for the development of rhabdomyolysis in military personnel: a systematic review
  6. Cell proliferation assay for determination of estrogenic components in food: a systematic review
  7. Investigation ways of causes needle sticks injuries, risk factors affecting on health and ways to preventive
  8. The impact of nature-led recovery initiatives for individual and community health post disaster: a systematic literature review
  9. Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis
  10. Havana syndrome: a scoping review of the existing literature
  11. Emerging trends and knowledge domain of research on urban green open spaces and wellbeing: A scientometric review
  12. A critical review on global CO2 emission: where do industries stand?
  13. Global systematic review and meta-analysis on prevalence and concentration of aflatoxins in peanuts oil and probabilistic risk assessment
  14. Noise exposure and the risk of cancer: a comprehensive systematic review
  15. An updated systematic review on the maternal exposure to environmental pesticides and involved mechanisms of autism spectrum disorder (ASD) progression risk in children
  16. Exploring the links between indoor air pollutants and health outcomes in South Asian countries: a systematic review
  17. Letter to the Editor
  18. The influence of Maslow’s hammer. Response to: electromagnetic hypersensitivity close to mobile phone base stations – a case study in Stockholm, Sweden
Sign up now to receive a 20% welcome discount
Institutional Access
How does access work?
Have an idea on how to improve our website?
Please write us.
© 2025 De Gruyter Brill
Downloaded on 12.11.2025 from https://www.degruyterbrill.com/document/doi/10.1515/reveh-2022-0085/html
Scroll to top button