Chemistry and Safety of Acrylamide in Food

Acrylamide: What To Know When You Cook and Bake
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Acrylamide is also manufactured for a number of commercial and industrial uses. Back to Top. Safety Information The Grocery Manufacturers Association GMA website includes information on the latest scientific research on acrylamide and food safety.

Relevant Articles. Most Viewed Latest Content. We have a dedicated site for Germany. Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound.

What is acrylamide?

The formation of acrylamide is possible when cooking these foods at high temperatures for extended periods, such as frying, roasting or baking. Effects of long term low dose acrylamide exposure on rat bone marrow polychromatic erythrocytes. Toxicology Reports , 3 , Acrylamide in Potato Products. Much research has focused on the human health risks of the levels of acrylamide found in foods and on ways of reducing those levels.

Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

About these proceedings

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. J Agric Food Chem. Jul 30;51(16) Chemistry, biochemistry, and safety of acrylamide. A review. Friedman M(1). Author information: (1)Western.

Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Health Canada recommends that Canadians consume a variety of foods from each food group according to Eating Well with Canada's Food Guide.

Health Canada has also prepared some informations on how to minimize acrylamide formation in food prepared at home. You will not receive a reply. Skip to main content Skip to "About government".

follow url Sampling Plan for Acrylamide Acrylamide levels in selected Canadian foods. On March 14, Health Canada amended the Food and Drug Regulations to permit the use of asparaginase in certain food products. Frequently Asked Questions.

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