Acrylamide in food and cancer risk

Acrylamide is a compound that occurs in some foods, especially in plant foods rich in carbohydrates and low in protein that are processed at high temperatures with oils such as frying, frying, and baking. Acrylamide is also used to make some plastics and other materials. Acrylamide in food and high cancer risk to humans.

Acrylamide is a compound composed of polyAcrylamide and Acrylamide copolymer. Commercially and industrially, actylamide is widely used in the papermaking, dyeing, plastics making, drinking and water treatment industries. waste. In addition, acrylamide is also found in products related to the industry, manufacturing food packaging and some adhesives.
Acrylamide is also present in tobacco smoke.

In food, Acrylamide is an intermediate product in the food processing process, appearing when foods are processed at high temperatures (more than 120 degrees Celsius), especially during frying, baking, and roasting.
Acrylamide is not found in unprocessed foods. with processed foods in the form of steaming or boiling, the content of Acrylamide is almost none or very low..
Acrylamide is formed from a chemical reaction between the amino acid Asparagine and a reducing sugar at a high temperature above 120 degrees Celsius.
According to Research has shown that acrylamide is especially abundant in carbohydrate-rich foods such as potatoes and cereal grains.
Below is a table of Acrylamide content in some common familiar food products:
Table of Acrylamide content in some food products

From tests, scientists have proven that acrylamide e causes cancer when people consume foods containing this substance in high doses.
Studies show that when consuming Acrylamide in high concentrations for a short time, it will affect the central nervous system.
With cases working in environments containing Acrylamide such as paper production, dyeing, ... the risk of long-term exposure to Acrylamide at low doses, affecting the peripheral nerves is mainly.
According to recommendations, the permissible level of consumption of Acrylamide to avoid affecting the nervous system is 0.5 mg/kg body weight/day.
For pregnant women, absolutely avoid consuming products containing a lot of Acrylamide, fried foods, high temperature frying, especially limit eating french fries. Because Acrylamide dissolves well in water, while the amount of water in the fetus is very large. Scientists recommend that women during pregnancy should not consume more than 20 micrograms of acrylamide per day.

Limit eating french fries as much as possible
French fries are fried in oil with high temperature, which produces cancer-causing Acrylamide. they have no nutritional value, and are easy to cause obesity, so should gradually eliminate the habit of eating potato chips.

Avoid eating burnt baked foods
Storing fresh potatoes in a cool, dark place will help prevent the formation of too much simple sugars. This is a precursor to form the compound that produces Acrylamide.
Quit smoking
Acrylamide is found in cigarette smoke.
Do not overcook food.
The longer the cooking time, the higher the cooking temperature, the higher the risk of acrylamide formation.