Acrylamide

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Acrylamide is a hazardous chemical compound used to make the polyacrylamide polymer used in the production of plastic packaging.

Harm from acrylamide

According to a number of studies, acrylamide has strong toxic effects on the nervous system, both in experimental people and in people working in areas with exposure to acrylamide. Acrylamide is a proven carcinogen in experimental animals, causing tumor formation in a number of organs.

There is no conclusive evidence of such action in humans.

In 1994, the International Agency for Research on Cancer classified acrylamide as a "likely human carcinogen."

Acceptable dose of acrylamide

According to the International Agency for Research on Cancer, acrylamide can cause gene mutations and has a carcinogenic effect on the human body.

The World Health Organization has set a maximum permissible level of its concentration in water - 0.1 mcg per 1 liter.

In Germany, for example, manufacturers of plastic packaging are obliged to ensure that, when in contact with food bags, they do not contain more than 10 mcg of acrylamide per 1 kg of product.

Sources of acrylamide

Bread and flour, rice, meat, raw potatoes, fish and many other foods have been tested for the presence of acrylamide. Scientists have found that products made from starch-rich potatoes and various cereals are literally clogged with this carcinogen.

The next pattern that scientists find is that these products have undergone heat treatment above 120 degrees - baked, grilled, fried.

The high content of acrylamide comes from the amino acid asparagine, which when heated from 120 to 185 degrees and more turns into such a harmful compound.

It should be noted that acrylamide it is not contained in food just because producers poison people or do not follow technological processes. If you fry potatoes at home in the deep fryer, the amount acrylamide will be the same as in fried potatoes in restaurants. To avoid the danger of acrylamide, food should be boiled or stewed.

Reheating fried foods in the pan or oven is also not recommended, as this doubles the acrylamide content.

Other sources - Acrylamide is a toxic chemical that polymerizes easily, so it is used in the production of polyacrylamide materials.

Polyacrylamide, on the other hand, finds many applications - as a precipitator in the purification of drinking water, in the synthesis of dyes, in cosmetics, in the paper industry. Cigarette smoke is also a source of acrylamide.

The European Commission 's recommendation to monitor the levels of acrylamide in food from May 2007, Member States are to monitor these levels annually.

The categories of foods that fall into the blacklist are potato chips and french fries; potato products intended for home preparation; biscuits, bread and cereals; sterilized baby foods and baby cereals, as well as many other products.

According to the World Health Organization, chips contain 1,343 mcg / kg; in dry snacks 150 mcg / kg; in french fries 330 μg / kg; in maize rods 167 μg / kg; in biscuits, toasts and cakes 142 mcg / kg; in roasted chicken 52 mcg / kg.

Reduce acrylamide levels

It became clear that it is not enough to stop ordering french fries in restaurants, because even cooked at home, they are still harmful.

The advice of doctors in Europe to the population is to bake the products until golden, not brown. The situation becomes especially dangerous if the dish is burnt. The next recommendation is to avoid breading as a method of cooking.

Breading provides additional carbohydrates that form at high temperatures acrylamide. If possible, replace baking with cooking. Fast foods should give way to natural products.