The toxin is classified as a carcinogen by WHO, which is present in many foods every day

Acrylamide may seem like a strange name to us, but in fact they hide around many familiar foods that we eat every day, everyone should learn about it to take proper precautions.

According to the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO): Acrylamide is classified in group 2A - a group of "carcinogenic compounds " in the same group with red meat. .

In the IARC rankings, group 2A is the group lower than group 1 (the highest). Group 1 contains elements of "definitely carcinogenic" to humans such as sausages, bacon .

Group 2A contains factors that may cause cancer , followed by group 2B also containing factors that may cause cancer but there is less evidence.

Acrylamide may seem like a strange name to us, but in fact they hide around many familiar foods that we eat every day, everyone should learn about it to take proper precautions.

What is acrylamide?

According to the US Food and Drug Administration (FDA), acrylamide is a chemical that can appear in foods, made from sugar and an amino acid (asparagine) after processing at high temperatures such as fried, roasted and grilled. Acrylamide does not come from food or environmental packaging. Acrylamide was first discovered in some foods in April 2002.

In addition to food, acrylamide can also be found in plastic, household, beauty, industrial and textile products.

What foods contain the most acrylamide?

We come into contact with this chemical mainly from eating foods that contain acrylamide. Specifically the following foods:

• Acrylamide has been found primarily in plant foods , such as potatoes, cereal products and coffee. Acrylamide is usually not related to meat, dairy or seafood products.
• Acrylamide is commonly found in plant foods that are cooked at high temperatures like fried, roasted and grilled, not raw or cooked by steaming or boiling.

Acrylamide has been found mainly in plant-based foods like potatoes.

• In addition, several other routes of exposure to acrylamide include smoking and drinking contaminated water in plastic and dye production areas.

How to prevent the consumption of acrylamide?

Acrylamide toxicity has been shown to negatively affect the nervous system and reproductive system. Although there have been many studies proving that high levels of acrylamide are associated with cancer development in animals, it is not yet clear how this result applies to humans. However, we should still take proactive precautions because it is clear that acrylamide has serious consequences for human health.

• Eat a healthy diet: The FDA emphasizes eating lots of fruits, vegetables, whole grains and low-fat, low-fat milk . lean meats, poultry, fish, beans, eggs, nuts. Limit saturated fat, trans fat, salt and added sugar.

Change cooking method:

The FDA analyzes that:

Frying and baking cause the highest acrylamide formation.

Roasting causes significant formation but less fried.

Baked whole potatoes causes less than fried or roasted.

Potatoes should be soaked in water before frying to reduce the formation of acrylamide.

• Soaking slices of raw potatoes in water for 15-30 minutes before frying or roasting helps reduce the formation of acrylamide during cooking. 
• Avoid storing potatoes in the refrigerator as this can cause acrylamide formation during cooking. Therefore, it is best to store potatoes outside the refrigerator, in a well-ventilated, cool place.
• Cook potatoes only until they are yellow rather than brown or scorched to reduce acrylamide formation.
• Baked bread is light brown instead of dark brown to reduce the amount of acrylamide. If bread is burnt, should be discarded before eating.
• Acrylamide forms in coffee beans during roasting, not when you make coffee at home. Unfortunately, there is no way to reduce the formation of acrylamide in coffee beans during roasting.

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