Acrylamide in Thai Foods

Abstract

Acrylamide, a neurotoxicant and suspected human carcinogen has been first discovered in foods by the Swedish researchers. Numerous paths of formation have been discussed, predominantly through a Maillard reaction and can be regarded as the most important heat-induced contaminants occurring in starchy foods. In addition, some reports suggested that acrylamide could form in lipid-rich foods by the acrolein precursor. Many researchers have confirmed the presence of acrylamide in different processed foods. For Thai foods, acrylamide has been found in curries, commercial and conventional snacks, instant noodle as well as coffee that contain starch and fat as the major components and cooked under high temperature. Fortunately, Thai-consumer risk assessment still below a toxic dose and consumption habits is the most important factor affecting the risk.