Acrylamide is a vinyl monomer mainly used to make polyacrylamide materials. However, it may be found in certain foods that are processed at high temperatures above 120°C. These include potato chips, french fries, bread, and coffee. Heating starchy foods cause their browning and provide a particular smell. This transformation is a result of the Maillard reaction between reducing sugars and amino acids. Although browning and flavor are favored; baking, frying, or roasting cause a formation of acrylamide. The precursors for acrylamide are organic compound asparagine and suitable carbonyl compounds, mainly reducing sugars. Given how popular fried, roasted, and baked plant foods are, dietary exposure to acrylamide is of concern for public health officials.
Acrylamide
Acrylamide
Acrylamide
Acrylamide is a vinyl monomer mainly used to make polyacrylamide materials. However, it may be found in certain foods that are processed at high temperatures above 120°C. These include potato chips, french fries, bread, and coffee. Heating starchy foods cause their browning and provide a particular smell. This transformation is a result of the Maillard reaction between reducing sugars and amino acids. Although browning and flavor are favored; baking, frying, or roasting cause a formation of acrylamide. The precursors for acrylamide are organic compound asparagine and suitable carbonyl compounds, mainly reducing sugars. Given how popular fried, roasted, and baked plant foods are, dietary exposure to acrylamide is of concern for public health officials.