Acrylamide: occurrence in food and application of possible mitigation measures

Carbohydrate-rich foods, in the presence of protein and in low moisture conditions, cooked at high temperatures such as those reached by frying, baking, roasting and grilling, develop odorous and tasty substances, but also acrylamide, a potentially neurotoxic, carcinogenic and genotoxic substance. It has been found in French fries, baked potatoes, bagged chips, coffee, bread, cookies, breadsticks, toast and rusks. Reducing its formation is possible by implementing home-applicable strategies.