submittedVersion
Toxicidad de acrilamida en café y papas fritas
Fecha
2023-06-13Autor
Zúñiga Crespo, Dalila Fernanda
Institución
Resumen
The presence of chemical compound acrylamide was discovered in 2002 and it was named as
an agent with a possible carcinogenic effect in humans, since that date several investigations
have been carried out on its formation in food, health risks and ways to reduce the amount of
acrylamide in foods that have a high risk of formation such as chips, coffee, and cereals. In April
2002, the Swedish National Food Administration (NFA) and researchers from Stockholm
University announced the discovery that this highly reactive, toxic, and potentially carcinogenic
chemical forms in many types of foods prepared/cooked at elevated temperatures.
The objective of this study was to conduct a bibliographic review on the toxicity of acrylamide in
coffee and potato chips by reviewing articles that were obtained from different digital databases
such as PubMed, Taylor and Francis, Scopus and Google Scholar, published from 2012 to 2022.
The development of this bibliographical review points out the different aspects that must be
monitored during the thermal process of foods such as coffee and chips, and considering the
health risks that acrylamide can cause, the need to maintain strategies to reduce this toxin in food
both industrially and domestically is affirmed.