Have you ever heard that eating bread or potatoes that are too browned or burned is harmful to your health? These warnings are directly related to a substance called acrylamide, which has recently garnered a lot of attention.
Acrylamide is a chemical compound that naturally forms when cooking certain foods at high temperatures (above 120°C) and can pose a threat to our health.
What is Acrylamide?
Acrylamide is a chemical compound that is produced when starchy foods or foods rich in carbohydrates are cooked, fried, or roasted at high temperatures. This process occurs through a reaction called the Maillard reaction (more information), between sugars and an amino acid called asparagine, which gives food its golden color and distinct taste.
Health Risks of Acrylamide
Acrylamide was first isolated from food by researchers at Stockholm University in 2002. Animal studies have shown that consuming acrylamide increases the risk of tumors, genetic mutations, and damage to the nervous system.
According to a scientific evaluation by the European Food Safety Authority (EFSA), acrylamide consumption increases the risk of cancer for all age groups, although more research is needed to fully confirm this risk in humans.
Which Foods Contain Acrylamide?
Foods that are high in starch and natural sugars are more vulnerable to the formation of acrylamide. The main sources of acrylamide in food include:
Potatoes (especially fried potatoes)
Coffee
Bread
Biscuits
Breakfast cereals
Acrylamide in Potatoes
Fried potatoes are one of the main sources of acrylamide. To reduce this risk, the following tips are recommended:
Store potatoes in a dry, cool place, away from the refrigerator
Use fresh potatoes
Wash or soak potatoes before frying (which can reduce acrylamide by up to 48%)
Avoid very thin slices
Acrylamide in Coffee
Coffee beans are exposed to acrylamide formation during the roasting process. Naturally roasted coffee beans have the least amount of acrylamide, while roasted coffee with sugar and instant coffee contain more.
Interestingly, lighter roasts (Light Roast) contain more acrylamide compared to darker roasts.
Acrylamide in Bread
During the baking or toasting process, acrylamide forms in bread. It is recommended to toast bread only until it turns golden and avoid burning or over-browning it.
Acrylamide in Cereals and Processed Foods
Foods made from cereals can also contain high amounts of acrylamide. Children and infants are more at risk due to their lower body weight, so choosing healthier products for this age group is crucial.
Acrylamide in Cigarette Smoke
Acrylamide is not only found in food! It is also present in cigarette smoke, and smokers are exposed to three to five times more of it than non-smokers. This highlights the importance of quitting smoking.
Does Acrylamide Cause Cancer?
In the body, acrylamide is converted into a substance called glycidamide, which can damage DNA and cause genetic mutations. Although human studies have not definitively proven the link between acrylamide consumption and cancer, animal experiments have confirmed this connection. According to the World Health Organization (WHO), acrylamide is classified as a “probable human carcinogen.”
Scientific Evidence on Acrylamide
According to the EFSA report in 2015:
Acrylamide consumption increases the risk of cancer at all ages.
Children, due to their lower weight, are at greater risk.
Cooking and storage methods play a significant role in the amount of acrylamide in food.
The main foods containing acrylamide are fried potatoes, coffee, bread, and biscuits.
The WHO emphasizes that more efforts are needed to reduce the presence of acrylamide in food, and further research is necessary.
Conclusion
Acrylamide is a substance that forms in starchy foods during high-temperature cooking and can threaten human health. Adhering to food safety standards, especially the SFBB (Safer Food, Better Business) certification, is crucial in controlling acrylamide levels. To ensure proper hygiene in restaurants and food safety, it is essential to apply for the SFBBCERT certification and obtain the necessary approvals. By using proper cooking and storage methods, we can reduce the risk of exposure to this harmful substance and improve food safety.
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