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This comprehensive review highlights toxic compounds formed during food processing, such as acrolein, acrylamide, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines. These toxicants arise mainly from thermal processing methods like baking, grilling, and frying. The study discusses their formation mechanisms, sensory effects, health risks, and strategies to minimize their presence in food. It emphasizes the need for improved food safety measures to mitigate these risks.
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