In 1994, the International Agency for Research on Cancer [23] classified acrylamide as a “potentially carcinogenic” compound (Group 2A). In the European Union classification system, acrylamide occurs in the second category as a carcinogen and a mutagen [24].
The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical. Studies that followed people over time did not find a link between eating foods with acrylamide and cancer.
► Acrylamide is a PROBABLE CARCINOGEN in humans. There is some evidence that it causes cancer of the pancreas in humans and it has been shown to cause central nervous system, mammary, scrotum, and other types of cancers in animals. a carcinogen.
Leaves through bodily fluids: Once in your body, acrylamide enters your body fluids. Acrylamide and its breakdown products leave your body mostly through urine; small amounts may leave through feces, exhaled air, and breast milk.
Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide.
Histopathological evidence of acrylamide-induced peripheral neuropathy has been observed in rats receiving oral doses as low as 1 mg/kg/day for 3 months; the observed degenerative effects in peripheral nerve fibers at such dose levels have been shown to be completely reversible within a few months following the ...
The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process (5, 6).
(To put these numbers in perspective, you'd consume around 150 µg of acrylamide in one large order of McDonald's fries, or 27 µg in a bowl of processed breakfast cereal.)
Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.
Although studies are reporting that cooking potatoes with new cooking equipment, such as an air fryer, may be a new opportunity to reduce acrylamide exposure (3, 17, 28, 29), the European Food Safety Authority (EFSA) reports that hot air fryers produce 30–40% more acrylamide than conventional deep fryers (30).
There is also a safe harbor warning specifically for acrylamide in food in the existing section 25607.2(b): WARNING: Consuming this product can expose you to acrylamide, a probable human carcinogen formed in some foods during cooking or processing at high temperatures.
Acrylamide (ACR) is a chemical compound that exhibits neurotoxic and genotoxic effects. It causes neurological symptoms such as tremors, general weakness, numbness, tingling in the limbs or ataxia. Numerous scientific studies show the effect of ACR on nerve endings and its close connection with the cholinergic system.
Air-frying equipment is not known to cause cancer, but the process of air frying does result in the formation of certain compounds, like acrylamide, that are linked to cancer development. Acrylamide is classified as a probable human carcinogen.
For adults, the average daily acrylamide intake is 0.15 µg/kg bw (body weight). Persons with high consumption take up 1.57 µg/kg bw/day. Potato chips and gingerbread account for the largest share of total exposure via food. Their relative share is 27 percent for potato chips and 18 percent for gingerbread (see figure).
It is virtually impossible to avoid acrylamide completely as it is found in many different foods. However, various precautions will help you to reduce your acrylamide intake. The most important thing is not to eat many deep-fried products and to eat a varied diet in accordance with the Wheel of Five.
However, the amount of acrylamide in your average brewed coffee is 0.45 micrograms, according to a widely cited 2013 Swedish study. Compare this to the 39-82 micrograms of acrylamide that you'll find in your average serving of fast-food french fries, and that cup of coffee is looking less carcinogenic by the minute.
The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen.” The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.”
A California judge ruled this week that Starbucks and other businesses that sell coffee will have to include warnings saying it contains a substance that could cause cancer. Coffee contains acrylamide, a chemical byproduct of roasting coffee beans.
In recent studies, acrylamide levels were found to be 779–1299 μg/kg in French fries [12], and 211–3515 μg/kg [13] in potato chips, which is quite high compared to the acrylamide levels in other foods.
Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow.
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several organic solvents.
Boiling, steaming offer help in stemming acrylamide carcinogen Cooking methods like boiling and steaming are among measures that help in curbing the formation of cancer-causing acrylamides in a wide range of foods from potatoes to rice, research shows.
Early studies have indicated that ACR can induce the apoptosis of various neurocytes, such as human neuroblastoma SH-SY5Y cells, astrocytoma U1240-MG cells, and rat stellate cells (65, 66). Therefore, ACR may damage brain homeostasis and cause neurotoxicity by inducing nerve cell apoptosis.
