CHAPTER 3: Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products

Acrylamide formation in cereal-based foods is concomitant with the development of the Maillard reaction. The Maillard reaction improves palatability and sensorial properties of cereal-based foods that influence positively on consumer acceptance. Therefore, any strategy established to prevent or to reduce the formation of acrylamide should aim to ensure that neither the beneficial attributes of the food nor its sensory qualities are adversely affected. Beyond the potential modifications of the sensorial attributes of the finished product which are rapidly detected by consumers, it is necessary to undertake a risk/benefit and risk/risk evaluation of the impact of the mitigation strategies on nutritional and safety aspects. The increase in sodium content, the reduction in fiber, and the use of alternative crops and pseudo-cereals recipes are discussed.