**Mitigation of Acrylamide in Foods: An African Perspective Perspective**

**Mitigation of Acrylamide in Foods: An African** 

DOI: 10.5772/intechopen.68982

Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Sefater Gbashi, Makumba Chewe Temba, Adeseye Lasekan, Judith Zanele Phoku and Patrick Berka Njobeh Janet Adeyinka Adebiyi, Sefater Gbashi, Makumba Chewe Temba, Adeseye Lasekan, Judith Zanele Phoku and Patrick Berka Njobeh Additional information is available at the end of the chapter

Oluwafemi Ayodeji Adebo, Eugenie Kayitesi,

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.68982

#### **Abstract**

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

**Keywords:** acrylamide, prevention, toxicity, heat-processed foods, Africa
