Acrilammide negli alimenti e strategie di mitigazione

Acrylamide in food and mitigation strategies

Acrylamide is an organic compound that forms in starchy foods processed at high temperatures and can cause toxic effects; this is the reason why acrylamide has been classified as a “probable human carcinogen”. The presence of acrylamide in food was first reported by the Swedish National Food Agency and Stockholm University in April 2002; they reported that certain starchy foods such as potatoes and cereals, processed at high temperatures, contained high levels of acrylamide. A number of strategies to reduce the presence of acrylamide in food have recently been investigated.