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Acrylamide - Are There Reasons to Worry?

Oliwia Kaczmarek
Oliwia Kaczmarek
Bread Baking Meat Starch Compound
Oliwia Kaczmarek Author
2026-03-22 Date
7 min. read article.read_time
5 Chapters
Acrylamide is an extremely toxic compound that forms during the thermal processing of starch-rich foods (e.g. fries, chips, cakes), during bread baking, and during high-temperature meat roasting. It can also be present in tobacco smoke. Does it have any impact on our health and how can we avoid exposure to this substance?

Akrylamid - jego natura i sposób powstawania

Akrylamid jest małocząsteczkową substancją organiczną. Jest to jeden z produktów reakcji Maillarda, znanej również jako reakcja nieenzymatycznego przebarwiania. Reakcja ta zachodzi pod wpływem procesów cieplnych (przeważnie powyżej 120°C) i przy niskiej wilgotności. Cały proces jest bardzo złożony i polega na wielu skomplikowanych reakcjach pomiędzy cukrami redukującymi a aminokwasami, peptydami lub białkami zawierającymi grupę aminową. W wyniku tego powstają liczne nowe związki chemiczne.

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Oliwia Kaczmarek

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