Acrylamide toxicity in processed foods: a growing public health concern

The rising demand for processed foods, driven by population growth and urbanization, has heightened concerns about food safety, particularly regarding acrylamide (ACR), a compound formed during high-temperature processing of carbohydrate-rich foods. Originally identified as an industrial neurotoxicant, ACR is now recognized for its carcinogenic, neurotoxic, genotoxic properties and reproductive toxicity, making its presence in fried, baked, and roasted foods, is a significant public health concern. This review explores acrylamide formation, dietary sources, and harmful effects on organs like liver, intestine and gonads, including its effects on oxidative stress, inflammation, and DNA damage, as revealed by experimental studies. Emphasizing its health risks, this work highlights the urgent need for innovative effective mitigation strategies to reduce ACR levels in processed foods, ensuring consumer safety without compromising the sensory and nutritional quality of processed foods.