A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis

Acrylamide (AA) is a deleterious compound produced in starchy foods cooked at high temperatures. It is formed primarily due to the combined reaction of amino acid asparagine and sugars during heating processes such as cooking, baking and roasting. AAs create harmful health effects, and an increased risk of cancer. AA containment is integral part to reduce dietary exposure, but balanced with maintaining the desired sensory qualities and food safety. This review surface out the chemistry of AA formation, factors affecting it, toxicity data, regulatory limits, and strategies for mitigation. It further examines various analytical techniques, including chromatography and innovative methods, emphasizing their sensitivity, specificity, and rapid detection capabilities for acrylamide. Key approaches include modifying recipes, controlling cooking conditions, and exploring new nonthermal processing technologies. Each type of food presents unique mitigation challenges and may demand combined and tailored strategies rather than a one-size-fits-all solution.