Reactions of acrylamide during digestions of thermally processed foods

Acrylamide is formed in thermally processed foods via the Maillard reaction through the reaction between asparagine and a carbonyl compound. It is an unsaturated carbonyl, which takes part in reactions during digestion. This might result in both formation and elimination of acrylamide in the gastrointestinal tract, which should be evaluated in detail. In this chapter, firstly, reactivity of acrylamide and its possible addition reactions are elucidated. Then, the reactions of acrylamide with possible nucleophilic compounds such as amino and sulfhydryl compounds in different stages of digestion were elaborately discussed. Finally, the toxicity of final adducts formed throughout the digestion was reviewed.