Food Safety Concerns of Acrylamide - Research Strategies for its Detection and Mitigation in Dairy Foods

摘要

Acrylamide in food is a concern because it has been found to be carcinogenic in rodents and is therefore considered a potential carcinogen for humans. Since the identification of acrylamide in food, research around the world has centered on measuringacrylamide exposure in the diet, studying the toxicology and epidemiology of acrylamide exposure, and reducing (mitigating) acrylamide levels in food. The Dietary Guidelines of FDA suggests a diet that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars. FDA has not issued guidance for manufacturers on reducing acrylamide in food. However, it is anticipated that new information will soon be available about the toxicology of acrylamide, which may confirm acrylarnide's carcinogenicity in laboratory animals. Though sizable documents are available on the detection and mitigation methods for acrylamide in foods like bread, toast, fried meat etc, very scanty reports are available on this with respect to dairy food especially on milk products heated to a high temperature. This document summarizes information available to FDA about acrylamide formation, exposure, toxicology, levels in food, and techniques to mitigate acrylamide. The need for documentation on the level of acrylamide in milk products is also emphasised.