What is Acrylamide

Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It is formed due to a reaction between naturally occurring asparagine (an amino acid) and reducing sugars (like glucose and fructose) in the food. This process is known as the Maillard reaction; it’s the same reaction that gives cooked foods their desirable flavour, golden colour, and crisp texture.

The chemical was first discovered to be present in food by Swedish scientists in 2002.

Which Foods Contain Acrylamide?

Acrylamide is primarily found in plant-based foods, specifically those that are high in carbohydrates and cooked at temperatures above 120°C (248°F). It is not typically found in boiled, steamed, or microwaved foods.

Common dietary sources include:

• Potato products: Especially fried potato products. This is the most significant source for many people.
  • French fries
  • Potato crisps (chips)
  • Roast potatoes
• Grain-based products:
  • Biscuits and crackers
  • Crispbreads
  • Toast, especially burnt toast
  • Breakfast cereals
  • Cookies
• Coffee: Formed during the roasting of coffee beans.
• Other foods: Certain prunes, dried pears, and olives.

Is Acrylamide a Risk to Health?

In industrial settings, acrylamide is classified as an extremely hazardous substance. It is used in processes like water treatment and paper manufacturing, and exposure to high levels can cause severe damage to the nervous system. This is not a concern for dietary exposure.

In food, the primary health concern is based on long-term, chronic exposure. Extensive studies in laboratory animals have shown that exposure to very high levels of acrylamide can cause cancer and have negative effects on the nervous system, pre- and post-natal development, and male reproduction.

International bodies have made the following assessments:

• The International Agency for Research on Cancer (IARC) classifies acrylamide as a “Group 2A carcinogen”, meaning it is “probably carcinogenic to humans”. This classification is based on consistent evidence from animal studies, though evidence from human studies remains “limited and inconsistent”.
• The European Food Safety Authority (EFSA) states that acrylamide in food “potentially increases the risk of developing cancer for consumers in all age groups” and that current levels of dietary exposure indicate a “health concern”.

It is important to understand that the dose makes the poison. The levels found in food are significantly lower than the levels used in animal studies that showed harmful effects. However, because acrylamide is so common in many diets and its carcinogenic potential is recognised, regulatory bodies advise that exposure should be reduced “as low as reasonably achievable” (the ALARA principle).

How Can I Reduce My Intake of Acrylamide?

You cannot eliminate acrylamide from your diet, but you can significantly reduce your intake by adopting different cooking and food preparation habits.

For Potatoes:

• Don’t store raw potatoes in the fridge. Refrigeration can increase the level of reducing sugars, which in turn can lead to higher acrylamide formation during cooking. Store them in a dark, cool place (above 6°C).
• Soak potato slices (e.g., for fries or roast potatoes) in water for 15-30 minutes before cooking. This helps wash away some of the surface sugars.
• Blanch potatoes before frying or roasting.
• Go for gold, not brown! Aim for a light golden yellow colour when frying, baking, toasting, or roasting starchy foods. Avoid browning them too much.
• Follow cooking instructions on packaged products like frozen fries to avoid overcooking.

General Cooking:

• Toast bread to the lightest colour acceptable to you. Avoid eating burnt or dark brown toast.
• Eat a varied and balanced diet to minimise exposure from any single source.

How is the Food Industry Reducing Acrylamide?

The food industry is actively working to reduce acrylamide levels in products through various methods, including:

• Selecting specific potato and grain varieties that are naturally lower in asparagine and reducing sugars.
• Reformulating recipes, for example, by adding ingredients like asparaginase (an enzyme that breaks down asparagine) or calcium salts.
• Optimising processing conditions such as time and temperature during frying, baking, and roasting.

Summary

This is the same reaction that gives browned food its desirable color, flavor, and aroma. Acrylamide forms when an amino acid (asparagine) reaWhere is Acrylamide Found?