What is acrylamide?

Acrylamide is a white crystalline chemical that is a raw material for the production of polyacrylamide. On October 27, 2017, the World Health Organization's International Agency for Research on Cancer published a preliminary list of carcinogens, acrylamide in the list of Class 2 carcinogens. The International Agency for Research on Cancer (IARC) evaluated its carcinogenicity in 1994, listing acrylamide as a class 2 carcinogen (2A), a human carcinogen, based primarily on the metabolic conversion of acrylamide to animals and humans. Its carcinogenic active metabolite, glycidylamide.

How does acrylamide come from food?

Almost all high-temperature (>120 ° C) cooked starchy foods may contain acrylamide. In high-temperature cooking such as frying, baking, grilling, etc., the reducing sugars such as glucose and fructose in the food and some amino acids in the food, mainly It is the reaction of aspartic acid, accompanied by attractive colors and odors, and the toxic acrylamide is also hidden in the food. The content of acrylamide in foods is greatly affected by factors such as food materials, processing methods and conditions. Acrylamide is widely found in common foods such as French fries, potato chips, biscuits, bread, and even fried vegetables. Acrylamide is a substance that can cause cancer, which harms the nervous system, early development of the baby, and male reproductive health.

Control and prevention of acrylamide

Since fried food is the main food of Chinese residents, in order to reduce the health hazard of acrylamide, China should strengthen the monitoring and control of acrylamide in the diet, carry out the exposure assessment of acrylamide in Chinese population, and study to reduce the formation of acrylamide in processed food. Possible method. For the majority of consumers, experts recommend:

1. Try to avoid overcooking food (such as too high temperature or too long heating time), but be sure to cook to ensure that the microbes in the food are killed and foodborne diseases are avoided.

2. Promote a balanced diet, reduce the intake of fried and high-fat foods, and eat more fruits and vegetables.

3. It is recommended that food production and processing enterprises improve food processing technology and conditions, study possible ways to reduce acrylamide in food, explore optimization of food ingredients, processing and cooking conditions in industrial production and household food production in China, and explore ways to reduce or even eliminate propylene in food. The method of amide.

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