Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits

Abstract

The potential risk from dietary exposure to acrylamide, as well as its levels in different foods is still little known. At the same time, avoidance or elimination of foods containing acrylamide is impossible given that it could cause much worse health issues due to unbalanced diet or the presence of pathogens and indigestible nutrients from undercooked foods. In most of the populations, the major contributors to acrylamide intake are potato crisps and chips, bread, and coffee. Each of these foods contributes nearly to one-third of the total intake of acrylamide. Other food products can account for up to 10% of the total intake. Among others, acrylamide has been found in food products such as roasted hazelnuts, almonds, chestnuts, pistachios, and soybean products and in food that is not subjected to severe heating, such as dried fruits (e.g., plums, pears, apricots, figs, banana, and raisins). Although the contribution of some of these foods to the overall acrylamide intake is mostly marginal, the concentration of this contaminant therein can be very high. Therefore, the consideration of acrylamide concentrations in soybean products, roasted nuts, and dried fruits deserves the attention that is devoted to in this chapter.