John Myers
Acrylamide probably has a carcinogenic effect and can change the genetic material. However, the health hazard has so far only been confirmed in animal experiments. The extent to which the substance is dangerous for humans, in the same way, has not yet been proven beyond doubt due to insufficient data. It is therefore classified as “probably carcinogenic to humans”. As a precautionary measure, attempts are therefore made in food production to reduce the formation of acrylamide as far as possible and, at best, to avoid it.
Acrylamide is formed when carbohydrates such as sugar or glucose react with the amino acid asparagine. This combination is mainly found in potato and grain products. Acrylamide is formed from heating to 120 degrees Celsius. The amount depends on the duration of heating and the water content of the food. If you follow a few tips, you can avoid the formation of large amounts of acrylamide when preparing food.
In animal experiments, acrylamide has proven to be carcinogenic and mutagenic. There is no clear scientific evidence as to whether this also applies to humans. Nevertheless, experts advise eating as little as possible to be on the safe side. This is especially true for children.
How carcinogenic is acrylamide?
This substance is classified as mutagenic and carcinogenic. Evidence from human studies of a possible carcinogenic effect of acrylamide from food has so far been limited and inconsistent.
How to avoid acrylamide?
Temperatures of 190 degrees Celsius for top and bottom heat or 170 degrees Celsius for circulating air should not be exceeded. Lightly baked cookies contain less acrylamide than heavily browned cookies. Egg or egg yolk in the recipe reduces the formation of acrylamide.
Is acrylamide toxic?
Acrylamide is classified as carcinogenic, mutagenic, toxic, irritant, sensitizing, and toxic for reproduction. It has the UN number 2074.
How does acrylamide come about?
When is acrylamide formed? According to current knowledge, acrylamide is produced during baking, roasting, grilling, and frying, for example in the production of French fries, crisps, crispbread, and biscuits. The formation of acrylamide is obviously dependent on temperature and time.
What foods is acrylamide in?
Which foods contain acrylamide? Fried potato products (such as french fries, croquettes, and baked potatoes) and coffee and coffee substitutes are the most important sources of acrylamide in the adult diet, followed by toast, biscuits, crackers, and crispbread.
