Formation and reduction measure of acrylamide in fried food

Acrylamide has especially been found in carbohydrate-rich foods that have been heated or processed at high temperatures(beyond 120℃).Acrylamide can cause cancer in animals, has reproductive and developmental toxicity,neurotoxic effects on animals. As the unfavorable matters in food,acrylamide has not been determined to be detrimental to humans.The measure of reducing acrylamide in fried food include reducing or eliminating the precursor compounds that form acrylamide,inhibiting the formation of acrylamide during the processing of the food,breaking down or reacting the acylamide monomer once formed in the food,or removing acrylamide from the product prior to consumption.