Risk benefit assessment of acrylamide in bakery products and bread

Journal article


Aouzelleg, A. and Ojinnaka, D. (2022). Risk benefit assessment of acrylamide in bakery products and bread. Nutrition and Food Science. https://doi.org/10.1108/nfs-09-2022-0312
AuthorsAouzelleg, A. and Ojinnaka, D.
AbstractPurpose (limit 100 words) Purpose The purpose of this conceptual paper was to introduce the risk – benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk benefit approach in relation to acrylamide. Design/methodology/approach (limit 100 words) Design/methodology/Approach Papers published in peer reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound. Findings (limit 100 words) Findings The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients and the risk regarding acrylamide may be controlled by careful product and process design. Originality/value (limit 100 words) Originality There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk benefit approach has been qualitatively used to bakery products to weigh both the risks and benefits of this product category.
KeywordsOriginal Article; Food safety; Acrylamide; Risk perception; Risk; Benefits; Bakery products
Year2022
JournalNutrition and Food Science
PublisherEmerald Publishing Limited
ISSN0034-6659
Digital Object Identifier (DOI)https://doi.org/10.1108/nfs-09-2022-0312
Publication dates
Print30 Nov 2022
Publication process dates
Accepted28 Oct 2022
Deposited17 Nov 2022
Accepted author manuscript
License
File Access Level
Open
Licensehttps://creativecommons.org/licenses/by/4.0/
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