need a review about acrylamide in food and baby food. It must include data about acrylamide, history, chemical structure, synthesis possibilities, chemical properties, biotransformation, chemical properties, physical properties, toxicity, treatment measures, uses of acrylamide in various sectors, the risk of using acrylamide over a short/long period , methods for determining the presence and levels of acrylamide in food/products but also in biological samples. The acrylamide determination methods known up to this point. What are the global regulations regarding the use of acrylamide in food products. Known cases of poisoning with acrylamide globally. Initiatives to reduce or stop the use of acrylamide. Food products in which the levels of acrylamide are high, the health risk.
