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@article{173354,
        author = {SARIKA JOGA and NAGULAPALLI RISHITHA and MUCHINTHALA KAVYA and KUNCHAM MEGHANA},
        title = {DIETARY SOURCE, MECHANISM, TOXICITY OF ACRYLAMIDE: A REVIEW},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {10},
        pages = {29-37},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=173354},
        abstract = {Acrylamide (AA) is an industrial chemical used primarily in the production of dyes and polymers. It forms in foods during high-temperature cooking techniques (such as frying, toasting, roasting, or baking) of foods heavy in carbohydrates at temperatures exceeding 120ºC, it has recently acquired attention. It is important to comprehend its hazardous consequences because of the large exposure potential. Research has demonstrated that Acrylamide can be immunotoxic, neurotoxic, and reproductively toxic. The precise processes are yet unknown, however oxidative stress and apoptosis are thought to be important contributors to its toxicity. It was shown that the main harmful consequence following occupational exposure was neurotoxicity. AA is carcinogenic to multiple organs, genotoxic through a reactive metabolite called Glycidamide, and toxic to male germ cells as well as reproduction and development in rats and mice. Neither dietary nor occupational exposure was linked to an increased risk of cancer, according to epidemiological research. Reducing Acrylamide production and related health hazards may be possible by altering food processing techniques.},
        keywords = {Acrylamide, Polyacrylamides, Hazardous, Immunotoxic, Neurotoxic, Oxidative stress, Apoptosis, Carcinogenic, Genotoxic, Glycidamide, Epidemiological.},
        month = {February},
        }