Abstract

Akshaya Pandey, Prateek Garg and R. Balaji Raja*

In present scenario Acrylamide concentration in processed food products have become a very serious health issue. The World Health Organization (WHO) and The Scientific Committee for Food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that Acrylamide causes tumors in animals. It is even present in processed food free of microbes indicating the absence of microbial role in Acrylamide formation. This study was aimed to demonstrate the anti-carcinogenic effect of Acrylamide in the processed food products available in open market. In order to determine the acrylamide concentration in three processed food brands GC-MS technique was employed. Turmeric was found to bring about the anticarcinogenic effect and lower down the acrylamide concentration in Aloo Paratha. No profound concentration of acrylamide was found in other two processed food products taken in for study. The processed food is found to be a Health hazard to the consumer and discretion of usage could minimize its impact.