The significant concern about acrylamide in foods emerged in 1997 when researchers at Stockholm University in Sweden were testing tunnel workers exposed to large quantities of acrylamide from a water sealant. Further tests concluded that the source of the substance in the workers' bodies came from their diets, not just their occupational environment. In April 2002, the Swedish National Food Administration reported high concentrations of acrylamide in a variety of fried and baked foods, sparking global concern.
Acrylamide is known to cause damage to the nervous system in humans and animals and may affect reproductive processes. The primary mechanistic pathway for the formation of acrylamide in foods is the Maillard reaction. Studies show that the amino acid asparagine is mainly responsible for acrylamide formation in cooked foods after condensation with reducing sugars or a carbonyl source. Swedish scientists discovered that acrylamide forms in fries, potato chips, and other high-carbohydrate foods cooked at high temperatures, but it is not found in raw or boiled potatoes.
Despite these findings, the assessment of the risk remains hampered by a lack of comprehensive knowledge about the underlying toxicology, epidemiology, and how people are exposed to acrylamide in food. Acrylamide is believed to be a human carcinogen and a severe neurotoxin. Studies have shown that acrylamide causes cancer in animals, leading to concerns that dietary acrylamide may be harmful to humans as well. Because very high levels of acrylamide cause cancer in laboratory animals, there is concern that dietary acrylamide may be harmful to humans as well.
However, the risks presented by acrylamide in food may be overestimated due to uncertainties in current research. Nevertheless, acrylamide is considered to be a genotoxic (DNA-damaging) carcinogen, and a precautionary approach must be taken, including the assumption that there is no safe level for acrylamide in food. Efforts to reduce acrylamide levels in food production and cooking practices are ongoing, as scientists and regulators strive to better understand and mitigate the potential health risks associated with this ubiquitous chemical.
Recent studies continue to explore acrylamide’s formation and its health impacts, with new findings suggesting potential strategies for reducing its presence in foods. Public health guidelines now emphasize the importance of minimizing acrylamide consumption, advocating for cooking methods that lower its formation and encouraging a balanced diet to mitigate potential risks. As research progresses, the goal remains to safeguard public health while acknowledging the complexities surrounding acrylamide in our food supply.
Acrylamide in Food: Health Risks and Safety Measures
