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Nature. 2002 Oct 3;419(6906):448-9.

Acrylamide is formed in the Maillard reaction.

Author information

1
School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, UK. d.s.dottram@reading.ac.uk

Abstract

Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.

PMID:
12368844
DOI:
10.1038/419448a
[Indexed for MEDLINE]

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