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Acrylamide is formed in the Maillard reaction

Author

Listed:
  • Donald S. Mottram

    (School of Food Biosciences, The University of Reading)

  • Bronislaw L. Wedzicha

    (University of Leeds)

  • Andrew T. Dodson

    (School of Food Biosciences, The University of Reading)

Abstract

Reports of the presence of acrylamide in a range of fried and oven-cooked foods1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. 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.

Suggested Citation

  • Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
    • Handle: RePEc:nat:nature:v:419:y:2002:i:6906:d:10.1038_419448a
    DOI: 10.1038/419448a
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    Cited by:

    1. Joanna Michalak & Marta Czarnowska-Kujawska & Elżbieta Gujska, 2019. "Acrylamide and Thermal-Processing Indexes in Market-Purchased Food," IJERPH, MDPI, vol. 16(23), pages 1-9, November.
    2. Laura V. Freeland & Dylan W. Phillips & Huw D. Jones, 2024. "Precision Breeding and Consumer Safety: A Review of Regulations for UK Markets," Agriculture, MDPI, vol. 14(8), pages 1-18, August.
    3. Kanokwan Chancharoenchai & Wuthiya Saraithong, 2022. "Sustainable Development of Cassava Value Chain through the Promotion of Locally Sourced Chips," Sustainability, MDPI, vol. 14(21), pages 1-18, November.
    4. Karolina Miśkiewicz & Ewa Nebesny & Joanna Oracz, 2012. "Formation of acrylamide during baking of shortcrust cookies derived from various flours," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(1), pages 53-56.
    5. Nga L. Tran & Leila M. Barraj & Susan Collinge, 2017. "Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential," Risk Analysis, John Wiley & Sons, vol. 37(9), pages 1754-1767, September.
    6. Yong-Hong Chen & En-Qin Xia & Xiang-Rong Xu & Wen-Hua Ling & Sha Li & Shan Wu & Gui-Fang Deng & Zhi-Fei Zou & Jing Zhou & Hua-Bin Li, 2012. "Evaluation of Acrylamide in Food from China by a LC/MS/MS Method," IJERPH, MDPI, vol. 9(11), pages 1-9, November.
    7. K. Kukurová & Z. Ciesarová & A. Bednáriková & L. Marková, 2009. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 425-428.
    8. Agnieszka Makowska & Dorota Cais-Sokolińska & Agnieszka Waśkiewicz & Grzegorz Tokarczyk & Hanna Paschke, 2016. "Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 154-159.
    9. Enda Cummins & Francis Butler & Ronan Gormley & Nigel Brunton, 2009. "A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries," Risk Analysis, John Wiley & Sons, vol. 29(10), pages 1410-1426, October.

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