Acrylamide in Food: Role in Human Health and Disease

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Authors

  • Sushumna Sood
     Department of Biochemistry, Govt Medical College and Hospital -32, Chandigarh ,IN
  • Sanjeev Puri
     Centre for Stem Cell and Tissue Engineering, Punjab University, Chandigarh ,IN

Abstract

Human body is exposed to vague amounts of xenobiotics. Enviomitiental components and food are the main sources of these substances. People have used fire for cooking since time immemorial. Cooking besides imparting taste, aroma and colour to the food also leads to the production of undesirable substances as well. One of them recently drawing great attention is acrylamide. In April 2002, Swedish National Food Administration referred acrylamide as a new toxin occurring in food.

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Published

2012-06-01

How to Cite

Sood, S., & Puri, S. (2012). Acrylamide in Food: Role in Human Health and Disease. The Indian Journal of Nutrition and Dietetics, 49(6), 248–263. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4522

Issue

Volume 49, Issue 6, June 2012

Section

Review Articles

License

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