Abstract:

Acrylamide is considered in the group of chemicals of which the doses that toxic effects on humans can be observed are not known exactly. This group of chemicals, including acrylamide, can pose health risks even at very low concentrations and cannot be considered completely harmless. Abundant acrylamide is formed as a result of frying and baking foods at high temperatures, and people who consume these foods are exposed to certain amounts of acrylamide every day. Pregnant women are also exposed to foodborne acrylamide throughout pregnancy, and their babies are likely to be affected from it. The fact that the developing brain is more sensitive to various chemicals and the reports that acrylamide is toxic to brain development and may impair the development of learning function make acrylamide taken with food during pregnancy even more important and cause serious concern. In recent studies, demonstrating the connection between enteric microbiota and brain function, it has been shown that supplementation of non-digestible oligosaccharides during pregnancy positively affects human health through stimulation of beneficial microbiota. In order to protect the offspring of pregnant women from the toxic effects of acrylamide on the fetus during pregnancy and cognitive dysfunctions that may occur after pregnancy we recommend them; to avoid acrylamide-rich fried and baked foods as much as possible, to take the antioxidants which can easily cross the placenta and blood-brain barrier and significantly reduce the fetotoxic effects of acrylamide such as vitamin E at a sufficient level on a daily basis, and to apply methods that significantly reduce the formation of acrylamide in foods while preparing their own food.

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