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Acrylamide, a known neurotoxin, reproductive toxin, genotoxin, probable carcinogen, hepatotoxin, and immunotoxin, has sparked intense curiosity due to its prominent presence in thermally processed, carbohydrate-rich foods. Acrylamide formation occurs via the Maillard reaction at temperatures ≥100ºC. Thorough investigations on acrylamide mitigation through the application of sulfur-containing compounds to raw materials, and during food processing have been conducted. Although prominent results in acrylamide reduction have been observed, limitations are considered. These limitations involve the social and economic challenges of a population, such as the Caribbean. This study seeks to answer just how effective the application of sulfur-containing compounds is in reducing acrylamide exposure, especially when this applies to a developing region.
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