摘要：Acrylamide is a compound which occurs in foods that are produced or cooked at elevated temperatures. The amount of acrylamide is increased by long term heating. It can be formed in heat processed food at the end of some different reaction mechanisms of carbohydrates, proteins, amino acids, lipids and some other probable components. Effects of this compound couldn’t be really determined on human health, but carcinogenic and genotoxic effects are observed on experimental animals.
