Acrylamide in Foods
What is acrylamide?
Acrylamide is a chemical compound that occurs as a solid crystal or in liquid
solution. Its primary use is to make polyacrylamide and acrylamide copolymers.
Trace amounts of the original (unreacted) acrylamide generally remain in these
products. Polyacrylamide and acrylamide copolymers are used in many industrial
processes, including production of paper, dyes, and plastics, and the treatment
of drinking water, sewage and waste. They are also present in consumer products
such as caulking, food packaging and some adhesives.
What are the known health effects of acrylamide?
Historically, exposure to high levels of acrylamide in the workplace has been
shown to cause neurological damage.
Does acrylamide increase the risk of cancer?
Acrylamide has not been shown to cause cancer in humans. However, the
relationship between acrylamide and cancer has not been studied extensively in
humans. Because it has been shown to cause cancer in laboratory rats when given
in the animals' drinking water, both the Environmental Protection Agency (EPA)
and the International Agency for Research on Cancer (IARC) in Lyon, France,
consider acrylamide to be a probable human carcinogen. The National Toxicology
Program's Ninth Report on Carcinogens states that acrylamide can be "reasonably
anticipated to be a human carcinogen."
Is there acrylamide in food?
Recent studies by research groups in Sweden, Switzerland, Norway, Britain and
the United States have found acrylamide in certain foods. It has been determined
that heating some foods to a temperature of 120 C (248 F) can produce
acrylamide. Potato chips and french fries have been found to contain relatively
high levels of acrylamide compared to other foods, with lower levels also
present in bread and cereals. A joint World Health Organization and Food and
Agriculture Organization (WHO/FAO) consultation in June 2002 concluded that the
levels of acrylamide in foods pose a major concern and called for more research
to determine what the risk is and what should be done.
How does cooking produce acrylamide?
In September 2002, researchers discovered that the amino acid asparagine,
which is present in many vegetables, with higher amounts in some varieties of
potatoes, can form acrylamide when heated to high temperatures in the presence
of certain sugars. High-heat cooking methods, such as frying, baking or
broiling, are most likely to result in acrylamide formation. Boiling and
microwaving appear less likely to form acrylamide. Longer cooking times increase
the amount of acrylamide produced when the temperature is high enough.
Are there other ways humans are exposed to acrylamide?
There are other ways humans are exposed to acrylamide, but exposure through
food is one of the largest sources. Cigarette smoke may be a major source for
some people. Exposure to acrylamide from other sources is likely to be
significantly less than that from food or smoking, although scientists do not
yet have a complete understanding of all the sources. There are some industrial
and agricultural uses of acrylamide and polyacrylamide. However, regulations are
in place to limit exposure in those settings.
Are acrylamide levels regulated?
The EPA regulates acrylamide and has established acceptable levels for air
and drinking water, at which exposure is considered to have no effect. These
levels are set low enough to counteract any uncertainty arising from the lack of
human data on the relationship between acrylamide and cancer. FDA regulates the
amount of residual acrylamide in a variety of materials that come in contact
with food. There are currently no guidelines governing the presence of
acrylamide in food itself.
How do the levels of acrylamide in food compare to allowable levels set
for drinking water?
In setting its level for acrylamide in drinking water, EPA assumes people
drink two liters, approximately four and a half pounds, of water a day. Since
people do not eat four and a half pounds a day of foods like french fries or
potato chips, a direct comparison of drinking water to these products without
considering absolute food intake is inappropriate Scientists also do not know
whether the absorption in the gut of acrylamide from food is similar to that
from water. The simplest way to think about this is that the levels in food are,
as the World Health Organization put it, a major concern. However, scientists
still do not know whether the acrylamide that has been in food for thousands of
years has any effect on health.
Should I change my diet?
The best advice at this early stage in our understanding of this complex
issue is to follow established dietary guidelines and eat a healthy, balanced
diet that is low in fat and rich in high-fiber grains, fruits, and vegetables.
What research is needed?
The WHO/FAO consultation concluded that further research is necessary to
determine how acrylamide is formed during the cooking process and whether
acrylamide is present in foods other than those already tested. They also
recommended population-based studies of those cancers that could potentially
develop due to exposure to acrylamide.
Source: (www.cancer.gov)
Last Editorial Review: 7/8/2005
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