Acrylamide - Are There Reasons to Worry?

Acrylamide is a low molecular weight organic compound. It is one of the products of the Maillard reaction, also known as the non-enzymatic browning reaction, which occurs under the influence of heat processes (usually over 120°C) and at low humidity. This process is very complex and involves a series of intricate reactions between reducing sugars and amino acids, peptides or proteins containing a free amino group, resulting in the formation of numerous new chemical compounds.

A thorough examination of numerous studies has shown that acrylamide is found predominantly in fried potatoes, potato chips, salted and chocolate biscuits, gingerbread, breakfast cereals, as well as coffee and its substitutes (M.. Sema et al. 2017). Research conducted in Poland has revealed that the highest levels of this toxic compound are delivered through baked goods and cookies. This is due to the fact that the Polish diet is abundant in such products (J.. Zając et al. 2013). Among the biological processes that contribute the most to the formation of acrylamide, one can distinguish: frying potatoes, baking or frying French fries, baking and frying meat, baking bread and pastries, and subjecting cereal products to high-temperature processing. The more a product or meal is fried or baked, the higher its acrylamide content. Unfortunately, these processes often result in the most delicious dishes. The amino acid asparagine plays a role in the production of acrylamide. Products containing it, which are subjected to high-temperature processing, can also be a source of toxic acrylamide (e.g., almonds, beans, cocoa). In such cases, roasted or baked nuts at high temperatures are not the best snack or meal idea. Additionally, dishes and products that are more roasted and browned contain more of the harmful compound. One should not overlook its presence in cigarettes. Acrylamide is a chemical substance used in the production and synthesis of modified polyacrylamides, which are used, for example, in the production of artificial plastics, dyes, adhesives, or mortar. It has its application in the water treatment and sewage treatment process as a chemical reagent useful in molecular biology and in chemical laboratories in electrophoresis used for the separation of nucleic acids and proteins. Polyacrylamide is also used in the textile industry to prevent the stretching and shrinking of fabrics.

What measures can food manufacturers adopt to restrict the level of acrylamide in food products? As per Commission Regulation (EU) No 2017/2158 of 20 November 2017, companies engaged in the food industry and introducing food products to the market are obliged to take steps aimed at limiting the level of acrylamide.

Choosing larger rolls instead of smaller ones will result in less acrylamide per 100 g, as we consume less skin, where the majority of the compound is found. It is important to check the ingredients of purchased products, such as cakes and frozen semi-finished products. Adding ammonium hydrocarbon can increase the acrylamide level. When preparing products at home, choose the lowest possible temperature and shortest cooking time. It is also better to choose sourdough bread. It is also important to lower the pH of the dough, for example by adding lemon juice. After baking, the loaf should dry slowly, as it will contain less acrylamide. Instead of reducing sugars, you can also use poliols, such as xylitol, which contains less acrylamide. However, be careful not to consume too much xylitol, as this can cause diarrhea and abdominal pain. Adults usually tolerate up to 40 g/day well. It is also recommended to avoid darkly fried potato and cereal products, such as toasts and fried potatoes. Children in particular should not be given large amounts of sweet baked goods, chips, breakfast cereals and fries. If possible, it is better to cook than to fry or bake. It is also important to avoid exposure to cigarette smoke and to stop smoking.

Considering the harmfulness of acrylamide, it is advisable to limit the consumption of products with an increased concentration of this substance. Simultaneously, food producers are utilizing the expertise of researchers and the most recent scientific findings to implement technological modifications, which allow for the production of products with a decreased amount of acrylamide. It is also noteworthy to emphasize that one can individually diminish the acrylamide content in their daily diet.