Acrylamide
Acrylamide is a chemical that has been used since the 1950’s for the manufacture of paper, dyes, construction materials and plastics, and as an aid in water filtration. In April 2002, Swedish researchers discovered the presence of acrylamide in fried and baked starchy foods. The presence of acrylamide in food was not known previously. Various international researchers, including Health Canada, have since confirmed the results of Swedish study.
Acrylamide is formed when plant-based foods, particularly those abundant in starch, are exposed to high temperatures (greater than 120°C/250°F), either through cooking or processing. The high temperatures cause a reaction between simple sugars and asparagine, an amino acid (a building block for proteins). Studies are exploring the possible role of dietary fat in forming acrylamide. No acrylamide has been found in boiled food.
Researchers have discovered acrylamide in a wide range of heat-processed foods. Of the products tested by Health Canada, potato chips and French fries contained the highest levels of acrylamide, while relatively moderate levels were found in snack foods, crackers, chocolate products and soup mixes. Lower concentrations of acrylamide have been found in coffee, pastries, sweet biscuits (cookies) and bread products.
Health Effects
Laboratory studies have demonstrated that exposure to high levels of acrylamide causes cancer and infertility in animals, but the relevance of these studies to human health has yet to be established. Studies of humans exposed to acrylamide through air, and contact with their skin in industrial settings, found no evidence of cancer.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in February 2005 to evaluate the health risks of several chemical contaminants in foods, including acrylamide. JECFA determined that the estimated intake of acrylamide from certain foods may be a health concern. However, the health consequences of exposure to low levels of acrylamide found in foods have not been thoroughly researched. The Committee noted that there is still considerable uncertainty in determining the precise risk level for human health.Experts caution that there is not enough information as of yet to draw conclusions about the cancer-causing effects of acrylamide in humans.
Lowering Acrylamide Exposure
Acrylamide is found more so in starchy foods, such as potatoes and grain products, and is not found in meat. Exposure to this chemical can be lowered by avoiding these foods; however, it is not recommended to decrease one’s intake of healthy grain products, such as whole grain cereals. Some preparation procedures can be adopted when preparing food at home to lower acrylamide intake.
When preparing food at home, exposure to acrylamide can be lowered by:
· keeping oil temperatures below 175°C when cooking;
· soaking potatoes in cold water for several minutes before frying;
· avoiding the storage of potatoes in the refrigerator;
· Bread products should be toasted to a light colour and
when possible, crusts should be removed.
Generally, acrylamide exposure can be lowered by choosing a well-balanced diet with plenty of high fibre items, such as fruits and vegetables, while avoiding deep fried foods and snacks. Health Canada’s Food Guide to Healthy Eating is available on-line as an aid to designing a healthy diet.
Reducing Acrylamide in Foods
Researchers are investigating if asparagine can be removed from products, eliminating the reaction that causes acrylamide formation, or if acrylamide can be removed from foods after it appears. JECFA is exploring the uses of the enzyme asparaginase, which breaks down asparigine, making it unavailable to form acrylamide. Genetic modification has been suggested to produce potatoes that do not form acrylamide. Changing soil composition to prevent asparigine in plant products has been suggested as another way to reduce acrylamide. Food processors may be able to reduce acrylamide levels in their products by choosing different raw materials, such as a different variety of potatoes, or by changing their processing procedures.
Health Canada advises the Canadian food industry about the results of their research on acrylamide formation in foods, so that action can be taken to minimize acrylamide levels in food products. In March 2008, the JECFA released a proposed draft code to reduce acrylamide content in foods based on the most recent findings. Ongoing research is being conducted to thoroughly understand the formation of acrylamide.
Information Sources
American Chemical Society. (2007, August 22). What are the health effects of acrylamide and how can it be reduced in food?. ScienceDaily. Retrieved from,http://www.sciencedaily.com/releases/2007/08/070821090455.htm Food and Drug Administration. (2008). Acrylamide questions and answers. Retrieved fromhttp://www.cfsan.fda.gov/~dms/acryfaq.html Health Canada. (2008). Proposed draft code of practice for the reduction of acrylamide in food. Retrieved from,http://www.hc-sc.gc.ca/fn-an/intactivit/codex/consultation/cf02_08-eng.phpFor updated link, click here. Mucci, L. A., Dickman, P. W., Steineck, G., Adami, H-O. & Augustsson, K. (2003). Dietary acrylamide and cancer of the large bowel, kidney, and bladder: Absence of an association in a population-based study in Sweden, British Journal of Cancer, 88, 84-89. doi:10.1038/sj.bjc.6600726. National Pollutant Inventory, Australian Government. (2005). Acrylamide fact sheet. Retrieved from http://www.npi.gov.au/database/substance-info/profiles/5.html