IndexNo item Pages1 Index 12 Introduction 23 Toxic substances formed during food processing 3~93.1 Acrylamide 33.2 Polycyclic aromatic hydrocarbons 4~53, 3 Nitrosamine 5~63.4 Benzene 73.5 Corurated compounds 83.6 Amino acid pyrolysates 94 Conclusion 105 References 11IntroductionFor most foods, the faster they deteriorate, the healthier they are. However, due to globalization and the rapid invention of technologies, as well as humanity's changing eating habits, we need our food to last as long as possible. With the aim of increasing the shelf life of foods, the food industry has created an era of convenience for consumers through packaged, preserved, emulsified, pasteurized, sterilized, irradiated, chemically altered foods and all types of processing techniques food. The demands of food processing are simple as live foods contain a large amount of nutrients and die in a few days or weeks, while processed foods can last months or even years due to the removal of all microorganisms, enzymes, oxygen and moisture in foods. The development of food processing technology has indeed greatly expanded the potential of food supplies in the modern era. Despite the benefits of being stable for a longer period, there is still advice that tells us to avoid processed foods as much as possible. At this point we wonder what processed foods are and why it is so important to avoid them. A broad definition of "processed food" is food that is modified from its natural, raw state. Processed foods are foods that have been chemically altered by additives such as flavors, flavor enhancers, binders, colors, fillers, preservatives, stabilizers, emulsifiers, etc., or that have been produced by combining them or using other processing methods. Just take a look at some of the processed foods that could be harmful to your health. Bread and pasta made with refined white flour instead of whole grains to improve appearance but cause a high glycemic index, high-calorie snacks such as chips and sweets that contain high amounts of MSG and fat, breakfast cereals such as TRIX which It is rich in sugar causes obesity in most children. To make processed foods healthier, we can reduce salt, MSG, fats, colors, additives and so on in food processing. However, we may be overlooking something more important. That is, the toxic substances that are formed during food processing. The formation of toxic substances has a close relationship with the composition of foods and the type of processing methods. In the following review we will learn about its presence, properties, effects and regulation on 6 selected toxic substances commonly found in the foods we consume. Toxic substances formed during food processingAcrylamideAcrylamide is an odorless, colorless crystalline solid that forms in many foods cooked or processed at temperatures above 120°C, especially in carbohydrate-rich foods.