Acrylamide- A Hidden Danger
It is not exactly a household name, but it should be. This compound pops up in all kinds of foods we love, especially those cooked at elevated temperatures like fries, toast, and roasted coffee.
When foods like potatoes and grains are cooked above 120°C, they undergo the Maillard reaction, the browning process that makes your food taste so good. But along with those delicious flavors, acrylamide is formed. (The reaction of asparagine with reducing sugars like fructose is a culprit.) But hundreds of variables—how crops are grown, cooking times, and even the type of leavening agent used—can affect the amount of acrylamide in each food item.
Outside of the food industry, Acrylamide is used to make polyacrylamides–water-soluble thickeners widely used in grouts and water treatment facilities. Because of acrylamide’s human health effects, regulators including the US EPA have set limits for acrylamide exposure in drinking water. [1]
Why Care About Acrylamide? Health agencies, including the International Agency for Research on Cancer (IARC), classify acrylamide as a probable human carcinogen. While animal studies have shown that excessive levels can lead to cancer and nerve damage, the evidence in humans is still being examined. Still, it is crucial to stay informed.
How to Cut Down: You do not need to toss out your favorite snacks; just change how you prepare them. Boiling or steaming foods instead of frying or roasting can help. Aim for a light golden color rather than a dark brown when baking. And remember, storing potatoes in the fridge can increase acrylamide when cooked, so find a cool, dark place instead.
What’s Being Done? Ingredient suppliers have been working in their own labs and with customers to develop both customized and off-the-shelf solutions. Novozymes, Kerry, and DSM have products based on the enzyme asparaginase and say they are now popular tools to reduce acrylamide. When added to uncooked foods, the enzyme converts asparagine to the amino acid aspartic acid, preventing it from forming acrylamide. [1]
The Takeaway: Striking a balance between delicious food and health considerations is essential. Stay educated, make informed choices, and savor the occasional crispy treat without hesitation. Your health and taste buds will thank you for it! Acrylamide may not be a household name yet, but it is high time we pay attention to it.
CLICK HERE for UCT’s Turnkey Application for Acrylamide Analysis
References:
- https://cen.acs.org/business/specialty-chemicals/ingredient-makers-getting-acrylamide-foods/97/i35
- Image credit: Acrylamide. (2024, October 24). In Wikipedia. https://en.wikipedia.org/wiki/Acrylamide
