Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120\u00b0C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that \u2018browns\u2019 food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002 although it is likely that it has been present in food since cooking began. Acrylamide also has many non-food industrial uses and is present in tobacco smoke<\/p>\n\n\n\n
Here is the listo f food where you can find it. Fried potato products (including French fries, croquettes and roasted potatoes) and coffee\/coffee substitutes are the most important dietary source of acrylamide for adults, followed by soft bread, biscuits, crackers and crisp breads.<\/p>\n\n\n\n
For most children, fried potato products account for up to half of all dietary exposure<\/dfn> to acrylamide with soft bread, breakfast cereals, biscuits, crackers and crisp breads amongst the other contributors.<\/p>\n\n\n\n Baby food (mainly rusks and biscuits) is the most important source for infants.<\/p>\n\n\n\n Some other food categories such as potato crisps and snacks contain relatively high levels of acrylamide but their overall contribution to dietary exposure<\/dfn> is more limited (based on a normal\/varied diet).<\/p>\n\n\n\n Acrylamide consumed orally is absorbed from the gastrointestinal tract, distributed to all organs and extensively metabolised. Glycidamide is one of the main metabolites from this process, and is the most likely cause of the gene mutations and tumours seen in animals<\/p>\n\n\n\n Currently, studies on human subjects have provided limited and inconsistent evidence of increased risk of developing cancer. However, studies on laboratory animals have shown that exposure to acrylamide through the diet increased the likelihood of developing gene mutations and tumours in various organs.<\/p>\n\n\n\n Based on these animal studies, EFSA\u2019s experts agree with previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. While this applies to all consumers, on a body weight basis, children are the most exposed age group<\/p>\n\n\n\n The storage method and the temperature at which food is cooked can influence the amount of acrylamide in different food types and, therefore, the level of dietary exposure.<\/p>\n\n\n\n Generally, since it is practically impossible to eliminate acrylamide entirely from the diet, most public advice for the consumer aims at more selective home cooking habits and more variety in the diet.<\/p>\n\n\n\n Since acrylamide levels are directly related to the browning of these foods, some countries recommend to consumers: \u201cDon\u2019t burn it, lightly brown it\u201d. Varying cooking practices and finding a better balance, e.g. boiling, steaming, saut\u00e9ing as well as frying or roasting, could also help reduce overall consumer exposure.<\/p>\n\n\n\n Currently, EU Member States monitor acrylamide levels in food and submit data to EFSA. The European Commission recommends that Member States carry out investigations in cases where the levels of acrylamide in food exceed so-called \u2018indicative values\u2019 set by the Commission<\/p>\n","protected":false},"excerpt":{"rendered":" Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120\u00b0C and low moisture. The main chemical process that causes this is…<\/p>\n","protected":false},"author":2,"featured_media":4070,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,68,90],"tags":[223],"class_list":["post-4072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diet-and-cancer","category-food","category-news","tag-acrylammide"],"yoast_head":"\n