Acrylamide is formed in the Maillard reaction

Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maill...

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Bibliographic Details
Published in:Nature (London) 2002-10, Vol.419 (6906), p.448-449
Main Authors: Mottram, Donald S, Wedzicha, Bronislaw L, Dodson, Andrew T
Format: Article
Language:English
Subjects:
Acrylamide - chemistry
Amino Acids - chemistry
Asparagine - chemistry
Carbohydrates - chemistry
Food
Glucose - chemistry
Hot Temperature
Maillard Reaction
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Summary:Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.
ISSN:0028-0836
1476-4687
DOI:10.1038/419448a