Acrylamide is not originally present in food but is formed during processing, particularly from dishes high in sugar.
Maillard Reaction
Acrylamide is a compound that appears in certain foods, especially in carbohydrate-rich plant-based foods that are low in protein and processed at high temperatures with oil, such as frying, roasting, and baking. When the body ingests excessive amounts of acrylamide, it can lead to cancer.
Acrylamide reacts with amino acid molecules, particularly asparagine. This chemical process is known as “Maillard Reaction,” which produces specific colors, aromas, and flavors in food.
It is commonly found in fried potatoes, breakfast cereals, coffee, toast, and cookies.
The presence of acrylamide in food was discovered 20 years ago. In 1994, the International Agency for Research on Cancer (IARC) classified this compound as Group 2A, considering it a probable carcinogen in animals and possibly carcinogenic to humans.
Fried potatoes can produce acrylamide due to high-temperature processing. (Illustrative image: Green Tea).
At that time, acrylamide was primarily associated with cigarette smoke and the risks faced by workers in the paint, varnish, textile, and cosmetics industries.
Children Are Particularly at Risk of Acrylamide Exposure
In April 2002, the Swedish National Food Administration (SNFA) and scientists from Stockholm University announced their discovery that acrylamide could form in many food products processed or cooked at temperatures above 120°C.
This conclusion had a significant ripple effect, prompting the World Health Organization and the Food and Agriculture Organization to recommend further studies by the end of June 2002.
In June 2015, after years of research, the European Food Safety Authority (EFSA) published a scientific opinion on this molecule, assessing that it could increase the risk of developing cancer. Notably, children are at the highest risk due to their lower body weight.
In 2017, regulations from the European Commission required producers, fast-food chains, and restaurants to implement new regulations. One of these regulations lowered the permissible levels of acrylamide in food products.
However, monitoring the implementation of these regulations faced many challenges. Previously, non-governmental organizations reported high acrylamide levels in cookies intended for children.
Does Coffee Cause Cancer?
Coffee is one of the primary foods that expose adults to acrylamide. European regulations permit up to 400μg/kg of this organic compound in roasted coffee.
A 2023 study analyzed 51 coffee brands, revealing that all were contaminated with acrylamide.
The contamination varied significantly, depending on the type of coffee, with acrylamide levels ranging from 78 to 345μg/kg, always below the permissible threshold.
Coffee substitutes are also rich in acrylamide, often containing more than roasted coffee.
Products made from kale have 3mg/kg of acrylamide, which is six times higher than that of grain-based products at 0.5mg/kg.
Since the Swedish discovery in 2002, scientists have learned a little more about how acrylamide works. Once consumed, this compound is quickly absorbed and distributed throughout all tissues of the body, then metabolized into other molecules, including glycidamide.
This metabolite subsequently binds to the DNA of cells, causing gene mutations that can lead to cancer.
Today, scientists are also concerned about its presence in processed and ultra-processed foods. These foods are increasingly consumed, as they mostly undergo high-temperature processing that generates acrylamide.
In 2021, a study from Spain focusing on breakfast cereals showed that higher acrylamide concentrations correlated with higher sugar content. According to this survey, cereal samples with acrylamide levels exceeding European regulatory reference levels were rapidly processed (super-fast).
The authors of this study emphasized that foods exceeding the threshold should be banned.
How to Avoid Acrylamide in Meals?
Here are some tips we should apply:
- Balance between cooking foods in water, steaming, and stir-frying, frying, or roasting.
- Monitor the amount of frying oil or cooking oil, avoiding overheating as this promotes the formation of acrylamide in dishes.
- Avoid excessively browning foods, as the darkest areas are where acrylamide is richest.
- For dishes using flour, combine different types of flour.
- Use an oven to prioritize baking family-style meals.
- Avoid over-toasting bread; adjust the oven temperature appropriately.
- Balance the diet by combining fish, meat, vegetables, fruits with starchy foods to help reduce acrylamide intake.
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