Acrylamide and its effect on our health

Acrylamide a chemical compound and is a white odorless, crystalline solid soluble in water, chloroform, and ethanol. This is used primarily as a building block in making polyacrylamide and acrylamide copolymers.

Uses:

• Polyacrylamide and acrylamide copolymers are used in the production of synthetic dyes, paper, textiles, plastics, as a grouting agent in the construction of dam foundation and tunnels.
• These are also found in food packaging, caulking and some adhesives.
• Cigarette smoking is a major acrylamide source.
• Polyacrylamide is used as a coagulant aid in the treatment of drinking water and waste water. However, trace amounts of non-polymerized acrylamide may present in drinking water.

The WHO Guideline for Drinking Water Quality has established a guideline value of 0.5 g/lt for acrylamide in drinking water. Residual acrylamide from packaging material contributes a negligible exposure.

Occurrence and Dietary intake:

Acrylamide occurrence has been studied intensively and found that this is not added intentionally to the food, but is a natural by-product of the cooking process.

This is present in plant-based foods such as cereals, potato, bakery products and found very low levels in animal-based foods like fish and meat.

The studies found that the amount of acrylamide was extremely higher in fried potato products (such as French fries and potato chips) followed by cereals, crispbreads, biscuits, crackers and other bakery products. 

The concentration and dietary intake of food have significant variations, which depend upon cooking methods.

Amounts of acrylamide in different foods and food product groups

Product	Acrylamide range (µg kg-1)
French fries/chips	59-5200
Meat	<10-116
Potato chips	117-4215
Bakery products and biscuits	18-3324
Bread (toast)	25-1430
Breakfast cereals	<10-1649

Acrylamide is formed when,

• a free amino acid (asparagine) reacts with carbohydrates rich foods
• foods are cooked at above 120⁰C upon frying, baking and roasting
• foods (potato fries) were fried below 120⁰C at low moisture content and prolonged heating.

Acrylamide in potatoes: one of the data indicates that the acrylamide concentration is more in potatoes when these are cooked above 120⁰C and other foods like bread, crispbread, crackers were found to be less.

Acrylamide and storage: storing potatoes in the refrigerator may increase the acrylamide formation when cooking. Hence, these should be stored outside.

Acrylamide and coffee: the formation of acrylamide is also related to the consumption of coffee. Acrylamide forms in the coffee when the coffee beans are roasted, not when the coffee is brewed.

The formation is high in instant and roasted coffee when compared with brewed coffee.

The WHO Consultation in June 2002 supported the “No Observed Adverse Effect Level” for acrylamide neurotoxicity of 0.5 mg/kg body weight per day previously established.

Based on the animal studies, researchers have suggested that acrylamide in food may; 

• increase the risk of developing cancer
• poor assessment of sensory-motor defects
• impaired fertility thereby degenerating spermatozoa

Follow healthy practices:

• Home cooking is preferable as it is impractical to remove/eliminate acrylamide from foods.
• Reduce the cooking time and temperature.
• Choose a balanced diet in your daily routine. Include vegetables, fruits, low-fat milk and its products, nuts, raisins, etc.
• Avoid reheating oil, when food is heated in reused oil to high temperature and consumed there are chances of exposure to cancer.
• Always prefer healthy cooking methods like steaming or boiling. 
• Shallow fry the cutlets in a pan, this requires less oil.
• Foods like chicken, cutlets, eggplant can be made crispy and crunchy by coating with semolina or bread crumbs; egg wash and flour can also be used.
• Chicken wings are also soaked in buttermilk to enhance the flavor.
• Saute spices/masalas with olive oil which is good for your heart.
• Steam vadas instead of deep-frying.
• Grill chicken instead of deep-frying, thus oil/fat drips off.
• Boiling potatoes with skin and microwaving does not produce acrylamide.
• Limit your intake of unhealthy foods and lead a healthy life.