Acrylamide
Level 5 — High concernIn Winter's Dictionary2 sources
Acrylamide is a other — Industrial chemical produced naturally in cooked foods; used in water treatment and food processing
What it does
Industrial chemical produced naturally in cooked foods; used in water treatment and food processing
Where you'll see it
French fries, potato chips, breads (formed during high-temperature cooking); polyacrylamide thickener; high fructose corn syrup; clarifying beet/cane sugar; nonmedicated animal feeds
What the research says
Potential human carcinogen and damaging to genes per FDA. In high doses also believed to be toxic to human nerves. Toxic by skin absorption. Formed during cooking of carbohydrate-rich foods above 120°C.
[metabolical] Heat-generated AGE formed when carbohydrate and fat meet at high temperature (frying, roasting). Absorbed and converted in the liver to glycidamide, a potent carcinogen. One-third of cancers tested show genome alterations associated with glycidamide. Meta-analysis links acrylamide exposure to premenopausal breast and uterine cancer.
Regulatory status
- Notes: WHO/FAO 2002 consultation declared presence in food a major concern
Sources
- Metabolical (Lustig) — Chapter 18: dietary acrylamide is absorbed, carried to the liver, and turned into a compound called glycidamide, which is a potent carcinogen
- A Consumer's Dictionary of Food Additives (Winter): a potential human carcinogen and damaging to genes