Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

Foods are processed for a variety of reasons: to render them edible if they are not; to permit storage; to alter texture and flavor; and to destroy microorganisms, undesirable enzymes, and other toxins (1–4). Processing methods include heating (baking, cooking, frying, microwaving), freezing, aging, and exposure to acidic and basic conditions. Although processing of foods can improve nutrition, food microbiology, quality, and safety, these processing alternatives can occasionally lead to the formation of toxic compounds.