What are the sources of acrylamide?
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Acrylamide is formed in certain starchy foods that are heated to high temperatures, such as potato products, bread, cookies, and coffee . The formation of acrylamide occurs as a result of the Maillard reaction between the amino acid asparagine and reducing sugars like glucose and fructose . The main sources of dietary acrylamide include biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps, and snack products . Acrylamide can also be released into drinking water supplies from its industrial use, such as in the production of plastics, dyes, and paper . Other non-dietary sources of acrylamide include cigarette smoke, cosmetics, and airborne release during various manufacturing processes . Factors that can minimize acrylamide formation include the choice of raw materials and control of precursor and heating conditions .
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| Papers (5) | Insight |
|---|---|
| The sources of acrylamide are heat-treated foods such as potato products, bread, cookies, and coffee. | |
Open access•Journal Article | The sources of acrylamide include fried breads and carbohydrate-rich foods cooked at high temperatures, as well as prune juice, canned ripe black olives, cigarette smoke, cosmetics, and various manufacturing processes. |
| Wheat, rye, and potato products are major sources of dietary acrylamide. | |
| The paper does not provide information about the sources of acrylamide. | |
01 Mar 2019 48 Citations | The paper does not provide information on the sources of acrylamide. |
Related Questions
What are the health risks associated with acrylamide?5 answersAcrylamide is a chemical compound formed during the thermal processing of certain carbohydrate-rich foods at high temperatures. It has been identified as a possible carcinogenic compound to humans and is a major health concern. Studies have shown that acrylamide exposure is associated with an increased risk of cancer, including kidney disorders, endometrial cancer, ovarian cancer, lung cancers, liver tumors, kidney tumors, bile duct tumors, cervical cancer, and breast cancer. Additionally, acrylamide has been found to have various toxic effects on the body, including neurotoxicity, genotoxicity, reproductive toxicity, immunotoxicity, hepatotoxicity, cardiotoxicity, hematotoxicity, nephrotoxicity, and developmental toxicity. Long-term exposure to acrylamide can lead to sensorimotor and proprioceptive neuropathy, muscle weakness, and wasting. Furthermore, recent studies have shown a potential association between acrylamide exposure and the prevalence of diabetes, with effects on pancreatic islet structure, beta-cell function, glucose metabolism, and oxidative stress.
What are the different food types that are high in acrylamide?4 answersAcrylamide is found in various food types. Dried almonds, hazelnuts, pistachios, peanuts, sunflower seeds, and pumpkin seeds were studied in Turkey and found to contain acrylamide. Heat-processed agri-food products such as French fries, coffee, potato crisps, breakfast cereals, biscuits, and coffee substitutes were reported to have high levels of acrylamide in different European countries. Botanical powders like lotus roots, potatoes, Jerusalem artichokes, and yams in the Korean diet were found to be contaminated with acrylamide. Commonly consumed food products like potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli in the Czech Republic were also found to have high levels of acrylamide. Wheat, rye, and potato products such as biscuits, breakfast cereals, bread, crispbread, French fries, and snack products are major sources of dietary acrylamide.
Formation of acrylamide?4 answersAcrylamide is formed in food during high-temperature cooking processes, such as frying, baking, grilling, and roasting, particularly in carbohydrate-rich foods. The formation of acrylamide is influenced by various factors including processing time and temperature, type of oil used, size of the food, reuse of oil, food type and brand, storage conditions, and the presence of antioxidants in the oil. The Maillard reaction is the main route causing acrylamide formation, and reducing AA precursors in raw materials, such as asparagine and reducing sugars, can help limit acrylamide formation in food products. Acrylamide can also be formed during coffee roasting, and coffee beverages contribute to acrylamide exposure. Various mitigation techniques have been explored to reduce acrylamide formation in foods, including the use of lactic acid bacteria, yeasts, and cell extracts, as well as conventional techniques such as blanching and microwave cooking.
What is acrylamide?5 answersAcrylamide is a chemical compound that is commonly used in various industries such as water treatment, oil drilling, pulp and paper, mining, and others. It is naturally formed when starchy foods or carbohydrates are heated at high temperatures, such as during frying or baking. Acrylamide can contaminate surface water, ground air, and air channels that flow into wells, rivers, and the sea. Exposure to acrylamide has been associated with an increased risk of kidney disorders, endometrial cancer, ovarian cancer, and other types of cancer. It can also cause damage to the nervous system, leading to neurodegenerative disorders like Alzheimer's and Parkinson's. Acrylamide is found in various food products, including potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli. High levels of acrylamide have been detected in some of these food products, which could have adverse effects on human health. Mitigation strategies are being explored to reduce acrylamide levels in food.
Can you show me papers which shows the industrial production of acrylamid?4 answersAcrylamide is industrially produced through various processes. One paper discusses the identification of industrial manufacturing conditions that lead to high acrylamide formation in potato crisp manufacture. Another paper focuses on the production processes of acrylonitrile, a key precursor in acrylamide production, and its wide range of applications in different industries. Additionally, acrylamide is a synthetic monomer used as a precursor in the production of polyacrylamide, which has various industrial uses, including water and wastewater treatment, pulp and paper processing, and mining and mineral processing. Furthermore, a paper discusses the laborious process of producing acrylamide through catalytic hydration of acrylonitrile and highlights the desirability of establishing a process for producing acrylamide under moderate conditions. Overall, these papers provide insights into the industrial production of acrylamide and its applications in different industries.
What temperature and time can acrylamide form ? Use references 2016-2023?2 answersAcrylamide can form at temperatures in the range of 120-200 degrees Celsius and on a time scale of about 60 minutes. The concentration-time curve of acrylamide formation has a sigmoid shape with an increasing asymptotic level and steepness as the temperature increases, while the time corresponding to the inflection point decreases. At temperatures above 160 degrees Celsius, the curve shows a clear peak, the characteristics of which depend on the system's composition and temperature. The formation and degradation of acrylamide in model systems follow a typical kinetic pattern, with thermal degradation observed at temperatures above 150 degrees Celsius and accumulation noted at lower temperatures. The temperature dependence of both acrylamide formation and degradation follows the Arrhenius law, with activation energies of 52.1 kJ/mol and 72.9 kJ/mol, respectively.