Food Safety: Acrylamide

Acrylamide is a small and simple molecule. Acrylamide is a chemical that forms in certain foods, particularly plant based foods that are rich in carbohydrates and low in proteins, during processing or cooking at high temperatures.

Acrylamide also known as 2-propenamide and its analogue have been widely used since the last century for various chemical and environmentally applications.

In 1997, researchers at Stockholm University in Sweden were testing tunnel workers exposed to large quantities of acrylamide from a water sealant. Further tests concluded that the source of the substance came from the workers’ diets.

In April 2002 the Swedish National Food Administration reported concentration of acrylamide in a variety of fried and baked foods.

In addition to causing damage to the nervous system in human and animals and may affect reproductive processes.

The major mechanistic pathway for the formation of acrylamide in foods so far established is via the Millard reaction. Studies show that the amino acid asparagine is mainly responsible for acrylamide formation in cooked foods after condensation with reducing sugars or a carbonyl source.

Swedish scientists discovered that it acrylamide forms in fries, potato chips and other high carbohydrate foods cooked at high temperatures. However it is not found in raw or boiled potatoes.

The assessment of the risk remains hampered by lack of knowledge about the underlying toxicology, epidemiology and how people are exposed to acrylamide in food.

Acrylamide is believed to human carcinogen and severe neurotoxin. Studies have shown that acrylamide causes cancer in animals. Because very high levels of acrylamide cause cancer in laboratory animals, there is concern that dietary acrylamide may be harmful to humans as well.

The risks presented by acrylamide in food may therefore be overestimated. Nevertheless, acrylamide is considered to be a genotoxic (DNA-damaging) carcinogen, and a precautionary approach must be taken, including the assumption that there is no safe level for acrylamide in food.
Food Safety: Acrylamide