Understanding Acrylamide in Adolescents: A Review of Dietary Practices and Health Risks

Section: Short Review
Keywords: acrylamide, Dietary Habits, Adolescent health risk, toxicology
Subjects: Toxicology

This paper critically reviews adolescent dietary habits in India, focusing on consuming acrylamide (AA) through commonly eaten fast foods such as potato chips and French fries. As adolescents are at a crucial developmental stage, establishing healthy eating habits is essential. However, this period is often marked by increased intake of junk foods, which raises concerns about nutrition-related health issues. Acrylamide, a chemical formed during high-temperature cooking, possess significant health risks, including potential carcinogenic effects. Despite international recognition of AA as a food-borne toxicant, awareness and monitoring in developing regions remain low. This review highlights the necessity of understanding dietary habits and the associated health risks of acrylamide exposure among adolescents, emphasizing the need for future research to address knowledge gaps and inform public health strategies.