Health Risk Assessment of Human Exposure to Acrylamide in Fried or Baked Carbohydrate-rich Foods: A Systematic Literature Review
Authors: Francis Olumide OLADAPOAcrylamide is a process-induced contaminant that forms in carbohydrate-rich foods during high-temperature cooking methods, such as frying, baking, roasting, and toasting. Since its identification in food products in 2002, considerable scientific attention has been directed towards evaluating its occurrence, dietary exposure, toxicological properties, and potential public health implications. This systematic literature review synthesises current evidence regarding human exposure to acrylamide from fried or baked foods and assesses associated health risks. Relevant studies, risk assessment reports, and systematic reviews published between 2005 and 2025 were examined. The findings indicate that fried potato products, bakery products, breakfast cereals, biscuits, and coffee are among the primary contributors to dietary acrylamide exposure. Toxicological studies consistently demonstrate genotoxic, neurotoxic, reproductive, and carcinogenic effects in experimental animals. Although epidemiological evidence in humans remains inconclusive, international food safety authorities continue to regard dietary acrylamide as a public health concern due to its genotoxic and carcinogenic potential. Continued efforts to minimise acrylamide formation during food processing and preparation are therefore necessary.

