Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Abstract

Thermal processing of foods creates an appealing sensory experience of golden-brown hues, flavorful aromas, and crispy textures; yet the very Maillard reactions, caramelization, and lipid degradation that produce these desirable attributes simultaneously generate hazardous heat-induced toxicants. This review synthesizes current evidence on acrylamide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and advanced glycation end-products, demonstrating how these contaminants are associated with carcinogenicity, neurotoxicity, and metabolic dysfunction through oxidative stress, inflammation, and genotoxicity. We evaluate advanced chromatographic and spectroscopic detection methods alongside strategic mitigation approaches spanning raw material selection, enzymatic pre-treatment, and processing optimization. This review uniquely contributes a systematic analysis of the intrinsic biochemical entanglement between desirable sensory properties and toxicant generation, demonstrating through integrated evidence that the Maillard reaction constitutes a critical branching point where strategic intervention can simultaneously suppress multiple contaminants. Ultimately, reconciling this fundamental conflict between palatability and long-term health safety remains a formidable challenge, necessitating future research focused on producing safer thermally processed foods without compromising consumer acceptance.