Acrylamide in Food: Role in Human Health and Disease


  • Govt Medical College and Hospital, Department of Biochemistry, Chandigarh, 32, India
  • Punjab University, Centre for Stem Cell and Tissue Engineering, Chandigarh, India


Human body is exposed to vague amounts of xenobiotics. Enviomitiental components and food are the main sources of these substances. People have used fire for cooking since time immemorial. Cooking besides imparting taste, aroma and colour to the food also leads to the production of undesirable substances as well. One of them recently drawing great attention is acrylamide. In April 2002, Swedish National Food Administration referred acrylamide as a new toxin occurring in food.

Subject Discipline

Food Science and Technology

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