Dietary Acrylamide in Human Health

Acrylamide is a genotoxic food-processing contaminant, present in a wide variety of commonly consumed foods (e.g., coffee, biscuits, breakfast cereals, crisp bread, toasted bread, fried potato products, potatoes, and vegetable crisps). Acrylamide forms mainly in foods rich in starch when heated at temperatures >120°C in the absence of moisture (e.g., roasting, frying, grilling) through the Maillard reaction. Acrylamide may also form in foods from acrolein during the degradation of amino acids, carbohydrates, lipids, and organic acids. Of note, the content of acrylamide in foods may vary strongly depending on the food matrix and processing methods (home and restaurant cooking and/or industrial processing). From its inception, acrylamide is a chemical compound used in the industry to produce plastics (polyacrylamides). It is also produced in heated tobacco. Moreover, an endogenous formation of acrylamide in humans which must be considered in addition to the dietary exposure is also emerging.

Due to high exposure levels in the general population and the increasing evidence of its toxicity in animals, dietary intake of acrylamide poses a major public health concern. Thus, it is crucial to enhance scientific knowledge and understanding in this field. Acrylamide is classified as probably carcinogenic to humans according to the International Agency for Research on Cancer since the evidence from animal and mechanistic studies is strong but results from epidemiological studies are still limited and inconsistent. Acrylamide-induced neurotoxic adverse effects have been also well-documented in laboratory and occupational studies but not in the general population. Acrylamide is also suspected to have detrimental effects on neurodevelopmental disorders in children. In addition, recent research has shown a possible association between dietary acrylamide and other chronic diseases e.g., cardiovascular and metabolic diseases. Mechanisms underlying the possible association between dietary acrylamide and health are still far from established. In theory, acrylamide can exert toxicity in all the human organs. In vivo and in vitro studies show that acrylamide-induced toxicity may be evident also at low doses. However, it is proposed that the detrimental effects will exacerbate at high doses or most likely at prolonged/cumulative exposure that may be reached through dietary exposure. There is substantial evidence showing that the toxicity of acrylamide is mediated by glycidamide, its main metabolite characterized by highly reactive effects via the formation of DNA adducts. Also, an increase in oxidative stress and the formation of adducts with protein (especially alkylation) are considered plausible molecular initiating events to trigger clinical disturbances which may impair human health.

For this research topic, we welcome different types of manuscripts (original research, reviews, mini monographs, systematic review, commentaries, and opinion papers) aiming to improve the understanding of the relationship between dietary acrylamide and human health, mainly epidemiological research. In addition, to better understand the potential mechanisms underlying the association between acrylamide and health, we encourage also mechanistic studies, especially those conducted in humans.