Scientists have discovered that many of the everyday foods we consume can be hazardous to our health due to a chemical called acrylamide.
What is Acrylamide?
Acrylamide is a chemical used to create polyacrylamide, which is then used in making plastic packaging. This polyacrylamide is found in varnishes, resins, paints, glue, and various liquid cleansers.
Permissible Levels
The International Agency for Research on Cancer (IARC) has identified acrylamide as a substance that causes gene mutations and has cancer-causing effects on humans. The World Health Organization (WHO) has set a safety limit for acrylamide in water at 0.1 micrograms per liter. In Germany, manufacturers of plastic packaging must ensure that when a plastic bag touches food, it doesn’t contain more than 10 milligrams of acrylamide per kilogram of the product.
Discovery
This significant discovery was made in the summer of 2002 by scientists from Stockholm University. They detected high levels of acrylamide in blood samples. Following this, they tested common foods like muesli, french fries, corn snacks, biscuits, and crackers. The results were shocking—acrylamide levels were found to be more than 100 times higher than the permissible limit for water. These findings were verified by laboratories in multiple countries, including the UK, Germany, Switzerland, and the United States.
How It Gets Into Food
Researchers tested a variety of foods for acrylamide, including flour, bread, rice, raw potatoes, meat, and fish. They discovered that foods made from starch-rich potatoes and cereals were particularly high in acrylamide. The formation of acrylamide happens when these products are heated above 120 degrees Celsius. The culprit is an amino acid called asparagine, which transforms into acrylamide at high temperatures from 120 to 185 degrees Celsius or more.
Avoiding High Acrylamide Levels
The presence of acrylamide in fried foods isn’t because manufacturers intend to harm us; it’s linked to cooking methods. Even if you fry potatoes at home, they’ll contain similar levels of acrylamide as commercially fried potatoes. To minimize acrylamide intake, it’s better to boil or steam foods rather than fry them. Also, avoid reheating fried foods in the oven or on the stove, as this can increase acrylamide levels. For children, it’s wise to focus on boiled or stewed meals to reduce their exposure to this harmful substance.