Acrylamide is a chemical used to substances such as polyacrylamide and acrylamide copolymers which are used in various industrial processes such as those in production of plastic & paper. They are also used in food packaging for consumer products.
Acrylamide is a by-product naturally formed when you cook starchy, carbohydrate-rich foods with low moisture at temperatures 120 °C and above. The chemical substance is formed which takes place when the sugars and amino acids in the food are heated.
This chemical is generally present in lot of foods & in high quantity in cigarettes. It is also produced when certain foods containing amino acid asparagine is cooked at high temperature in the presence of sugar. This can be either frying or grilling.
The major food sources of Acrylamide are french fries, baked products, potato chips & canned black olives. Consumption of this chemical through the food products mentioned above increases the risk of cancer. When it goes into the body, the chemical gets converted into glycidamide which causes DNA damage.
So how do you decrease intake of Acrylamide in food?
- Reducing the consumption of potatoes or potato chips fried in deep oil or microwaved. microwave. Baking potatoes minimizes formation.
- Soaking potato slices in water for 30 minutes minimizes acrylamide formation during cooking.
- Avoid storing potatoes in the refrigerator reduces the amount of acrylamide formed during cooking.
- When food is cooked for a longer period of time, it can increase the amount of Acrylamide in food.
- Stop consuming french fired & those potato fritters & veg burgers in fast food restaurants & eating joints.
- Acrylamide is formed when coffee beans are roasted;
- Instead of frying, roasting, grilling or toasting , prefer boiling of steaming food that are high in carbohydrates.
What foods to avoid?
- Chips – Choose wedges over French fries. If making your own chips, cut them thicker to reduce the amount of acrylamide. You should also eat sweet potatoes fried in moderation.
- Crisps – This form of potato is thinly sliced and fried
- Bread – toasted bread should be golden brown in colour, rather than burnt.
- Roasted potatoes and root vegetables – you should store raw potatoes at room temperature and in the dark. If stored below 8 °C, the sugar levels in potatoes increase, resulting in higher acrylamide levels after cooking.
- Breakfast cereals
- Biscuits and crackers
Takeaway
It is not possible to avoid Acrylamide entirely however by correctly choosing foods & cooking processes, you can potentially reduce the carcinogenic substance. Make sure that you do not overcook starchy foods at high temperature, longer duration & consider color of foods.
