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This review includes the investigation of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      precursors, mechanisms of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      formation and\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      mitigation technologies in potato, cereal and coffee products. Additionally, most relevant issues of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      risk assessment are discussed. New technologies tested from laboratory to industrial scale face, as a major challenge, the reduction of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      content of browned food, while still maintaining its attractive organoleptic properties. Reducing sugars such as glucose and fructose are the major contributors to\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      in potato\u2010based products. On the other hand, the limiting substrate of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      formation in cereals and coffee is the free amino acid asparagine. For some products the addition of glycine or asparaginase reduces\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      formation during baking. Since, for potatoes, the limiting substrate is reducing sugars, increases in sugar content in potatoes during storage then introduce some difficulties and potentially quite large variations in the\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      content of the final product. Sugars in potatoes may be reduced by blanching. Levels of\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      in different foods show large variations and no general upper limit is easily applicable, since some formation will always occur. Current policy is that practical measures should be taken voluntarily to reduce\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      formation in vulnerable foods since\n                      <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>\n                      is considered a health risk at the concentrations found in foods. \u00a9 2013 Society of Chemical Industry\n                    <\/jats:bold>\n                  <\/jats:p>","DOI":"10.1002\/jsfa.6349","type":"journal-article","created":{"date-parts":[[2013,8,12]],"date-time":"2013-08-12T11:16:49Z","timestamp":1376306209000},"page":"9-20","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":158,"title":["Current issues in dietary acrylamide: formation, mitigation and risk assessment"],"prefix":"10.1002","volume":"94","author":[{"given":"Franco","family":"Pedreschi","sequence":"first","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica y Bioprocesos Pontificia Universidad Cat\u00f3lica de Chile Santiago Chile"},{"name":"ASIS\u2010UC Interdisciplinary Research Program on Tasty and Healthy Foods Pontificia Universidad Cato\u013aica de Chile Santiago Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Salom\u00e9","family":"Mariotti","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica y Bioprocesos Pontificia Universidad Cat\u00f3lica de Chile Santiago Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kit","family":"Granby","sequence":"additional","affiliation":[{"name":"National Food Institute Technical University of Denmark (DTU) DK\u20102860 S\u00f8borg Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2013,9,15]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Vol. 60 (1994). 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