Dietary acrylamide and human cancer; even after 20 years of research an open question

Abstract

This year marks the 20th anniversary of the discovery of acrylamide in food. In 2002, acrylamide was discovered in common foods, such as coffee, potato crisps and chips, cookies, and several other cereal and potato-based foods prepared at high temperatures (>120 C) under low-moisture conditions. In 1994, acrylamide was classified as a probable human carcinogen (group 2A) by the International Agency for Research on Cancer (IARC) (1), and it was also known to cause genotoxicity, neurotoxicity, and reproductive and developmental toxicity in animal experiments.

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