review · Heliyon
Traditional food preparation frequently relies on high cooking temperatures and extended heating times. When applied to carbohydrate-rich ingredients, these conventional methods are strongly linked to the generation of acrylamide. Acrylamide is a toxic chemical contaminant that forms during cooking and presents a notable challenge for global public health. Evidence from multiple countries confirms that traditionally processed foods regularly contain this substance. Addressing this safety concern requires a clear understanding of the specific processing factors that trigger acrylamide creation, as well as the identification of foods that are particularly susceptible. By evaluating traditional techniques and their role in chemical contamination, this work highlights the need for effective mitigation strategies. The resulting insights provide guidance for food manufacturers, researchers, and regulatory policymakers seeking to improve preparation methods and protect consumers from dietary exposure.
Acrylamide is a harmful chemical that forms naturally in carbohydrate-rich foods during routine, high-temperature cooking. Because many communities rely on traditional preparation methods, widespread exposure through everyday staples presents an ongoing public health hazard. Understanding how these cooking methods generate contaminants helps regulators and food producers design safer preparation guidelines that safeguard consumers without compromising cultural food traditions.
This work is an early-stage review of existing research rather than a validated technology. Food manufacturers and industrial processors could use its baseline findings to identify vulnerable carbohydrate products and refine their thermal processing parameters. However, because the text does not evaluate specific commercial interventions or prototype processing equipment, substantial applied testing would be required before these insights can be translated into industrial or commercial production standards.
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Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue. The occurrence of acrylamide in traditional foods is a major public health problem. Studies that are conducted in different countries indicated that traditionally processed foods are highly linked to the formation of acrylamide. Therefore, understanding the factors influencing acrylamide formation during traditional food processing techniques is crucial for ensuring food safety and minimizing exposure to this harmful chemical compound. Several research reports indicate that proper food processing is the most effective solution to address food safety concerns by identifying foods susceptible to acrylamide formation. This review aims to provide an overview of traditional food processing techniques and their potential contribution to the formation acrylamide and highlight the importance of mitigating its formation in food products. The information obtained in this review may be of great value to future researchers, policymakers, society, and manufacturers.
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DOI: 10.1016/j.heliyon.2024.e30258
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