Toxicidad de acrilamida en café y papas fritas

Abstract

The presence of chemical compound acrylamide was discovered in 2002 and it was named as an agent with a possible carcinogenic effect in humans, since that date several investigations have been carried out on its formation in food, health risks and ways to reduce the amount of acrylamide in foods that have a high risk of formation such as chips, coffee, and cereals. In April 2002, the Swedish National Food Administration (NFA) and researchers from Stockholm University announced the discovery that this highly reactive, toxic, and potentially carcinogenic chemical forms in many types of foods prepared/cooked at elevated temperatures. The objective of this study was to conduct a bibliographic review on the toxicity of acrylamide in coffee and potato chips by reviewing articles that were obtained from different digital databases such as PubMed, Taylor and Francis, Scopus and Google Scholar, published from 2012 to 2022. The development of this bibliographical review points out the different aspects that must be monitored during the thermal process of foods such as coffee and chips, and considering the health risks that acrylamide can cause, the need to maintain strategies to reduce this toxin in food both industrially and domestically is affirmed.