Abstract
Acrylamide, a potential carcinogen formed from the reaction of reducing sugars with asparagine at high temperatures, is found in widely consumed foods such as bakery products, cereal products, potato products, and coffee. Due to its widespread presence in the human diet and potential health risks, acrylamide exposure has become a global public health concern. Rice and rice-based products are among the most widely consumed staple foods globally, yet their contribution to dietary acrylamide exposure has not been comprehensively evaluated. While findings generally indicate that rice contains lower to moderate acrylamide levels compared to other cereals, the limited and inconsistent data make it difficult to draw clear conclusions regarding the factors influencing acrylamide formation in rice. Therefore, this review primarily aims to evaluate and summarize the acrylamide content in rice and rice-based and their uses for acrylamide reduction products based on current literature.