Nutrition Research Reviews

Review Article

Toxicity of acrylamide and evaluation of its exposure in baby foods

Pınar Erkekoğlua1 and Terken Baydara1 c1

a1 Department of Toxicology, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey


Contaminants are a vast subject area of food safety and quality and can be present in our food chain from raw materials to finished products. Acrylamide, an α,β-unsaturated (conjugated) reactive molecule, can be detected as a contaminant in several foodstuffs including baby foods and infant formulas. It is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body-weight basis. Though exposure to acrylamide is inevitable, it is necessary to protect infant and children from high exposure. The present review focuses on the several adverse health effects of acrylamide including mutagenicity, genotoxicity, carcinogenicity, neurotoxicity and reproductive toxicity, and the possible outcomes of childhood exposure from baby foods and infant formulas.


c1 Corresponding author: Dr Terken Baydar, email


Abbreviations: BW, body weight; GSH, glutathione; NOAEL, no observed adverse effect level