The Occurrence, Formation, Toxicology, and Analysis of Major Heat-Formed Contaminants in Foods: A Review

Abstract

Context: Food processing at high temperatures results in the formation of hazardous substances known as heat-formed contaminants. Objectives: These contaminants, such as acrylamide, 5-hydroxymethylfurfural (HMF), furan, chloropropanols, heterocyclic aromatic amines (HAAs), and polycyclic aromatic hydrocarbons (PAHs), have been associated with health risks. Given food safety concerns, monitoring the levels and occurrences of heat-formed contaminants in food is crucial for controlling dietary exposure. Evidence Acquisition: Relevant literature was selected by searching databases (Scopus, PubMed, and Web of Science) for this comprehensive review. Results: The major formation routes of heat-formed contaminants involve food preparation methods using heat, such as cooking, toasting, frying, and grilling. Implementing low-thermal food processing, along with increased awareness of the harmful effects, will help diminish the formation and intake of these carcinogenic compounds. Conclusions: This review focuses on the formation mechanisms, potential toxicity, and occurrence of major heat-formed contaminants in food, highlighting their importance as critical concerns. Furthermore, the most commonly used analytical methods for detecting these trace contaminants in food samples are discussed in the context of human health risk assessment.