000147919 001__ 147919 000147919 005__ 20250923084440.0 000147919 0247_ $$2doi$$a10.3390/nu16244279 000147919 0248_ $$2sideral$$a141416 000147919 037__ $$aART-2024-141416 000147919 041__ $$aeng 000147919 100__ $$aMérida, Diana María 000147919 245__ $$aAcrylamide Exposure and Cardiovascular Risk: A Systematic Review 000147919 260__ $$c2024 000147919 5060_ $$aAccess copy available to the general public$$fUnrestricted 000147919 5203_ $$aBackground/Objectives: Acrylamide is a food contaminant formed during high-temperature cooking processes, leading to unintentional human exposure. Diet is the primary source for non-smokers, with potatoes, cereals, and coffee being the main contributors. While animal studies have demonstrated that acrylamide is neurotoxic, genotoxic, mutagenic, and cardiotoxic, its effects on human cardiovascular health remain poorly understood. This study aimed to evaluate the association between acrylamide exposure and cardiovascular risk. Methods: A comprehensive literature search was conducted across four databases without restrictions on publication year or language (last search: 1 July 2024). The risk of bias was assessed using the Joanna Briggs Institute critical appraisal tools. Results: In total, 28 studies were included, predominantly from the US NHANES sample and with cross-sectional designs. Higher acrylamide exposure was associated with an increased risk of cardiovascular mortality but was inversely associated with glucose and lipid levels, as well as key cardiovascular risk factors such as diabetes, obesity, and metabolic syndrome. Conversely, glycidamide—acrylamide’s most reactive metabolite—was positively associated with elevated glucose and lipid levels, higher systolic blood pressure, and increased obesity prevalence. Conclusions: These findings suggest that the adverse cardiovascular effects of acrylamide may be mediated by its conversion to glycidamide. Further research is necessary to fully elucidate the impact of acrylamide on cardiovascular health. Meanwhile, public health efforts should continue to focus on mitigation strategies within the food industry and raising public awareness about exposure. 000147919 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000147919 590__ $$a5.0$$b2024 000147919 592__ $$a1.473$$b2024 000147919 591__ $$aNUTRITION & DIETETICS$$b17 / 112 = 0.152$$c2024$$dQ1$$eT1 000147919 593__ $$aNutrition and Dietetics$$c2024$$dQ1 000147919 593__ $$aFood Science$$c2024$$dQ1 000147919 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion 000147919 700__ $$aRey-García, Jimena 000147919 700__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco, Belén$$uUniversidad de Zaragoza 000147919 700__ $$aGuallar-Castillón, Pilar 000147919 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ. 000147919 773__ $$g16, 24 (2024), 4279 [21 pp.]$$pNutrients$$tNutrients$$x2072-6643 000147919 8564_ $$s1041756$$uhttps://zaguan.unizar.es/record/147919/files/texto_completo.pdf$$yVersión publicada 000147919 8564_ $$s2699661$$uhttps://zaguan.unizar.es/record/147919/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000147919 909CO $$ooai:zaguan.unizar.es:147919$$particulos$$pdriver 000147919 951__ $$a2025-09-22-14:49:48 000147919 980__ $$aARTICLE