Correction: A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis.

The correction notice in the Journal of Food Measurement & Characterization addresses an error in the interpretation of a study on minimizing acrylamide in foods by Kazanci et al. It was originally stated that using pekmez and honey as sugar substitutes reduced acrylamide levels in baked goods, but the study actually found that these substitutes increased acrylamide concentrations due to high levels of reducing sugars. The corrected interpretation shows that substituting refined sugar with honey or pekmez can lead to higher acrylamide formation in products like sponge cakes and cookies. This information highlights the potential trade-off between reducing refined sugar intake and increasing acrylamide exposure in heat-processed foods. [Extracted from the article]