TWhat is acrylamide and why is it found in food products?
Acrylamide is an organic compound that is formed specifically when certain foods are prepared at low moisture and at temperatures usually above 120 °C, such as in the case of baked, roasted or fried foods including French fries, potato crisps, breads, biscuits and coffee beans. It results from a reaction between sugars and certain amino acids (the constituents of proteins) such as asparagine. This is called the ‘Maillard reaction’, and it is what gives browned food a distinctive color and taste. Acrylamide is also formed and present in cigarette smoke.
What are the adverse effects that acrylamide can produce?
In humans, acrylamide passes through the gastro intestinal tract and reaches the bloodstream. It can cross the placenta and is transferred to a small extent into human milk.
To facilitate its excretion the body transforms acrylamide into other molecules, one of them being glycidamide, which is considered to be the molecule that causes the genotoxicity and carcinogenicity of acrylamide. Glycidamide can bind itself to DNA or to proteins such as haemoglobin. Acrylamide and glycidamide can be further broken down into mercapturic acids that are excreted into urine and the analysis of their presence can be used as a marker to determine exposure to acrylamide.
Studies among workers occupationally exposed to acrylamide showed an increased risk of neurological alterations, including mostly the peripheral but also the central nervous system.
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Very good information. But what is the relevance to foods ? Is acrylamide allowed legally to be added or produced during food processing ? If it's so harmful why aren't food banned containing high amount of acrylamides ?
Acrylamide is an organic compound that is formed specifically when certain foods are prepared at low moisture and at temperatures usually above 120 °C, such as in the case of baked, roasted or fried foods including French fries, potato crisps, breads, biscuits and coffee beans. It results from a reaction between sugars and certain amino acids (the constituents of proteins) such as asparagine. This is called the ‘Maillard reaction’, and it is what gives browned food a distinctive color and taste. Acrylamide is also formed and present in cigarette smoke.
I do not know if it can be legally banned as it is byproduct of frying in the normal course of cooking.best way appears to be voluntarily reduce frying foods
Asparagine, also known as asparamide, is α-amino acid that is found in many proteins, particularly in plant proteins, such as in asparagus. Asparagine is closely related to the amino acid aspartic acid, into which it is easily hydrolized.
Asparagus is 'Shatavri'...the shatavari kalp is very popular in india for nursing mothers for better milk.
the process of making this kalp is same as baking shatavari and sugar on low flame...
Acrylamide is an organic compound that is formed specifically when certain foods are prepared at low moisture and at temperatures usually above 120 °C, such as in the case of baked, roasted or fried foods including French fries, potato crisps, breads, biscuits and coffee beans. It results from a reaction between sugars and certain amino acids (the constituents of proteins) such as asparagine.
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