Exposure to Acrylamide - An Overview

Creator: Dr. Parul Anand
Published: 2022-12-19T18:16:00

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Acrylamide is chemically formed in foods when exposed to procedures like frying, baking, and roasting. It is present in cooked foods only.

Written by

Dr. Parul Anand

Medically reviewed by

Dr. Achanta Krishna Swaroop

December 19, 2022

June 22, 2023

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Contents

How Are People Exposed to Acrylamide?
How to Decrease the Acrylamide Content in Food?
What Foods Acrylamide Is Not Present?
What Is the Metabolism of Acrylamide?
What Do the Cohort Studies Suggest?
Should I Stop Eating Foods Containing Acrylamide?

Introduction

Acrylamide is derived during cooking processes produced by the Maillard reaction. The reaction occurs between reducing sugars (like glucose and fructose) and the amino acid asparagine. The factors like the temperature of cooking, cooking time, moisture availability, and the level of reducing sugars and asparagine affect the amounts of acrylamide in cooked food products. The presence of acrylamide is believed to be one of the causes of cancer of organs like reproductive organs, gastrointestinal tract, kidneys, lungs, and brain. The article reviews the production of acrylamide and the effects of acrylamide on human health and its relation to cancer occurrence.

How Do People Get Exposed to Acrylamide?

In the common population, the main sources of acrylamide include food and cigarettes. It is one of the components of tobacco smoke. Tobacco smokers have higher levels of acrylamide than non-smokers. Acrylamide content due to tobacco shows a three to five times increased value as compared to other food products. The vegetables like potatoes (those which contain an amino acid, asparagine), when exposed to high temperatures, release acrylamide. Other sources of acrylamide include:

French fries and potato chips.
Bread.
Cookies.
Canned black olives.
Breakfast cereals.
Prune juices.
Coffee.

How to Decrease the Acrylamide Content in Food?

The following are the methods to be adopted to reduce the content of acrylamide in the food stocks:

Decreased cooking time to prevent enormous crisping or browning.
Potatoes need not be stored in a refrigerator.
Food must not be dried in a hot air oven after getting fried, the process is known as post-drying.

What Foods Acrylamide Is Not Present?

Acrylamide is mailnly found in the foods cooked by the processes like frying, boiling, steaming, roasting, and baking.
In milk products, meat, and fish products, acrylamide is not found.
If foods like potatoes, grains, or coffee are cooked for a longer period of time and at high temperatures they develop acrylamide.

What Is the Metabolism of Acrylamide?

Acrylamide intake occurs through- diet, smoking tobacco, toiletries, household substances, and occupational sources. Skin absorption of the compound is lower as compared to oral intake. Oral consumption of acrylamide increases the amount of metabolites in the blood. It is consumed and eradicated in urine and has a half-life of 3.1- 3.5 hours.

What Do the Cohort Studies Suggest?

Most of the cohort studies conclude that there is no association between dietary acrylamide and the prevalence of cancer in individuals. Whereas a few studies have concluded that there is an occurrence of lung cancer among individuals taking acrylamide in the diet in any form.

Should One Stop Eating Foods Containing Acrylamide?

As acrylamide is found in foods cooked by frying, baking, and roasting, the FDA (food development authority) has recommended that the following dietary components should be added to the diet to maintain a healthy diet plan:

Fruits.
Vegetables.
Fat-free milk.
Milk products.
Lean meat.
Nuts.
Beans
Eggs.
Fish.
Poultry.

Conclusion:

Acrylamide is also created in industries to manufacture products like plastics, grouts, water management and treated equipment, and cosmetics. In food products, it is generated under high temperatures and aggressive cooking techniques but is also found in cigarettes. The amount of acrylamide in organic cooked foods is similar to that in non-organic foods. Though the maximum dietary amount of acrylamide is not suggested, studies have shown that it is responsible for activating carcinogenic agents. The role of acrylamide in causing cancer has been reviewed in the article.

Frequently Asked Questions

1. Is Acrylamide Potentially Fatal?

Acrylamide is potentially toxic and exposure to high levels can be fatal. However, fatal cases of acrylamide poisoning are rare and usually occur in occupational settings where people are exposed to high concentrations of acrylamide. The general public is more likely to be exposed to lower levels of acrylamide through the consumption of certain foods that are prepared using high-temperature cooking methods. While chronic exposure to low levels of acrylamide is not considered immediately life-threatening, it is associated with an increased risk of cancer and other related health problems.

2. What Amount of Acrylamide Is Considered Harmful?

The exact amount of acrylamide that is considered harmful is not well-established, as the toxicity of acrylamide can vary depending on factors such as duration and frequency of exposure, individual susceptibility, and other environmental and lifestyle factors. However, it is generally recommended to minimize exposure to acrylamide by avoiding high-temperature cooking methods such as frying, baking, and roasting, especially for starchy foods such as potato chips, French fries, and bread. The World Health Organization (WHO) and other health organizations have set guidelines and limits for acrylamide levels in food, but these are not based on a clear threshold for harm.

3. What Is the Recommended Percentage of Acrylamide to Use?

There is no recommended percentage of acrylamide to use because it is a toxic substance that is not intentionally added to food. Acrylamide forms naturally in certain foods, especially starchy foods, during high-temperature cooking methods such as frying, baking, and roasting. Therefore, the focus is on minimizing acrylamide formation by adopting good cooking practices, such as cooking at lower temperatures, using shorter cooking times, and avoiding overcooking or burning food. The food industry also implements measures to reduce acrylamide levels in food products, such as using specific potato varieties and pre-treatments before frying.

4. How Does Acrylamide Develop in Food?

Acrylamide forms naturally in certain foods, especially starchy foods, during high-temperature cooking methods such as frying, baking, and roasting. The process of acrylamide formation is called the Maillard reaction, which occurs when certain amino acids and reducing sugars react at high temperatures, producing a range of flavor and aroma compounds as well as acrylamide. The formation of acrylamide is influenced by various factors such as cooking temperature, cooking time, type of food, and other environmental and processing conditions.

5. What Impact Does Acrylamide Have on the Environment?

Acrylamide can have negative impacts on the environment, particularly on aquatic ecosystems. Acrylamide is soluble in water and can be transported via surface and groundwater. It can accumulate in sediment and be taken up by aquatic organisms, where it can cause various adverse effects such as developmental and reproductive toxicity, neurotoxicity, and genotoxicity. Acrylamide can also persist in the environment for a long time and may bioaccumulate in the food chain.

6. How Does Acrylamide Affect the Nervous System?

Acrylamide can affect the nervous system, both in humans and animals, through various mechanisms. Acrylamide can cross the blood-brain barrier and accumulate in the nervous system, where it can cause neurotoxicity. Acrylamide-induced neurotoxicity can manifest as nerve damage, impaired sensory and motor functions, and cognitive deficits. Acrylamide can also interfere with the function of neurotransmitters and receptors, disrupt signal transmission, and induce oxidative stress and inflammation, leading to neuronal dysfunction and degeneration. The extent of neurotoxicity depends on factors such as exposure dose, duration, and individual susceptibility.

7. How Does Acrylamide Undergo Polymerization?

Acrylamide can undergo polymerization through the process of free radical polymerization. Free radical polymerization occurs when a free radical initiates a chain reaction by reacting with monomers (in this case, acrylamide), which then adds to the growing polymer chain, generating new free radicals that continue the chain reaction. The polymerization of acrylamide can be initiated by various methods, such as heating, exposure to ionizing radiation, or chemical initiation with an initiator such as ammonium persulfate. The resulting polymer is called polyacrylamide and has various industrial and scientific applications, such as in wastewater treatment, gel electrophoresis, and soil stabilization.

8. How Does Acrylamide Affect the Body?

Acrylamide can affect the body in various ways, depending on the dose and duration of exposure. Acrylamide is a toxic substance that can cause neurotoxicity, reproductive and developmental toxicity, genotoxicity, and carcinogenicity in animals and humans. Acrylamide can bind to and damage DNA, leading to mutations and chromosomal aberrations. Acrylamide can also interfere with the function of enzymes and proteins, disrupt cellular metabolism, induce oxidative stress and inflammation, and compromise the immune system.

9. What is the Link Between Acrylamide and Cancer?

Studies in animals have shown that exposure to high doses of acrylamide can cause tumors in multiple organs, including the thyroid, lung, mammary gland, and testes. Based on these studies, the International Agency for Research on Cancer (IARC) has classified acrylamide as a Group 2A carcinogen, which means that it is probably carcinogenic to humans. However, the evidence on the link between dietary exposure to acrylamide and cancer risk in humans is still limited and inconclusive. Some studies have reported a positive association between dietary acrylamide intake and the risk of certain cancers, such as kidney cancer and endometrial cancer, while other studies have not found such an association.

10. How Does Acrylamide Form in Food?

Acrylamide forms in food through a chemical reaction called the Maillard reaction, which occurs between certain amino acids and reducing sugars at high temperatures (above 120°C/248°F). During cooking or processing of starchy foods such as potatoes, bread, and cereal products, sugars such as glucose and fructose react with the amino acid asparagine to produce acrylamide and other Maillard reaction products.

11. What is the Amount of Acrylamide Typically Found in Chips?

The amount of acrylamide found in chips can vary depending on several factors, such as the type of potato, the frying temperature, the frying time, and the storage conditions. Generally, chips and other fried potato products are known to contain relatively high levels of acrylamide compared to other foods, due to the high temperature and long cooking time required for frying. According to some studies, the average acrylamide content in potato chips can range from around 200 to 900 micrograms per kilogram (µg/kg) of chips.

12. What is the Amount of Acrylamide Typically Found in Coffee?

The amount of acrylamide found in coffee can vary depending on several factors such as the type of coffee beans, the roasting temperature and time, and the brewing method. According to some studies, the average acrylamide content in brewed coffee can range from around 3 to 100 micrograms per liter (µg/L) of coffee, while the content in instant coffee can be higher, ranging from around 30 to 700 µg/L.

13. What is the Method for Calculating Acrylamide Gel Percentage?

The percentage of acrylamide gel is calculated based on the concentration of acrylamide and bis-acrylamide used to prepare the gel. The percentage of acrylamide gel determines the pore size of the gel, which affects the separation of molecules during electrophoresis. The formula for calculating the percentage of acrylamide gel is (%T) = (wA + wB) / V, where %T is the total percentage of acrylamide and bis-acrylamide, wA is the weight of acrylamide, wB is the weight of bis-acrylamide, and V is the total volume of the gel solution. The most commonly used percentage for separating proteins is 12%, while a lower percentage of 6-8% is used for separating larger nucleic acids.

14. How Does Acrylamide Contribute to Cancer Development?

Acrylamide is considered a probable human carcinogen due to its ability to cause DNA damage and mutations. It is thought to contribute to cancer development by forming a compound called glycidamide, which is more genotoxic and carcinogenic than acrylamide itself. Although the evidence is not yet conclusive, some studies in humans have suggested a link between acrylamide consumption and cancer risk. To minimize potential risk, it is recommended to limit consumption of foods that are high in acrylamide.

15. What is the Typical Amount of Acrylamide Found in Bread?

The amount of acrylamide found in bread can vary depending on the type of bread, baking conditions, and other factors. However, studies have found that the average amount of acrylamide in bread is generally lower than in other foods such as potato chips and coffee. According to a study by the European Food Safety Authority, the average acrylamide content in bread ranges from 3 to 7 micrograms per kilogram (µg/kg), with some types of bread containing up to 15 µg/kg.

Sources

Dr. Achanta Krishna Swaroop

Dentistry

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