Onion, which is reported to contain 100 ng/g level of acrylamide after frying13), is often stir-fried with potato in cooking of these dishes.
The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process (5, 6).
Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products.
The bad news about acrylamide is that prolonged exposure of high concentrations can damage the human nervous system and even cause cancer (although no human studies have been conducted).
Drinking more water, a lot more water for some of us, will probably be the most important thing you can do to get rid of Acrylamide. However, make sure you are drinking pure water; otherwise you may inadvertently increase your exposure. Taking herbs to improve kidney and liver detoxification may be helpful.
The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose.
Acrylamide forming substances (e.g., asparagine and reducing sugars) should be washed away from the surface of the potatoes and vegetables after they are cut by soaking them in water. Soaking them in water will reduce formation of acrylamide during frying.
In most cases, the symptoms and signs of acrylamide exposure have been reversible, with full resolution after 2–12 months of exposure withdrawal, although some symptoms can persist for several years [5].
Roasted coffee beans contain small quantities of a compound called acrylamide. In high amounts, acrylamide can be harmful. There are even concerns that it may also cause cancer. However, research suggests that drinking coffee in moderation is generally safe and may even have a range of health benefits.
Acrylamide is in all coffee, as an unavoidable product of the Maillard reaction, that wonderful process that causes sugars and amino acids within food to transition to the brown, delicious toasty-roastiness we find in the crust of bread, the seared sides of a steak, a crispy french fry or potato chip, and of course the ...
High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min.
Acrylamide levels were measured as 890−1200 μg/kg in sunflower oil, 892−1163 μg/kg in olive oil, 981−1299 μg/kg in corn oil, and 779−1120 μg/kg in hazelnut oil.
The highest mean acrylamide concentration was found in French fries (724 µg/kg) followed by McDonald's menu (459.5 µg/kg), chicken cuttled sandwich (273 µg/kg), pizza (250 µg/kg) and flat bread (230µg/kg).
However, it is recommended not to abuse frying, to prevent the formation of acrylamide. This will reduce the content of glycoalkaloids. If they are peeled before boiling, the glycoalkaloid content is reduced.
Deep-fry potato products, such as chips and French fries to a golden yellow, or lighter colour. The oil temperature for cooking should ideally be below 175⁰C. Cooking to a golden yellow, or lighter colour, and deep-frying at lower temperatures will keep acrylamide levels low.
Avoid very brown areas. Cook cut potato products such as frozen french fries to a golden yellow color rather than a brown color. Brown areas tend to contain more acrylamide. Do not store potatoes in the refrigerator, which can increase acrylamide during cooking.
Acrylamide content levels of between ≤ 30 and 700 µg kg−1 were determined in cocoa masses from 11 different places of origin. The mean content levels of the 23 examined chocolate samples came to 139 µg kg−1 in the dark chocolates (N = 18) and 67 µg kg−1 in the milk chocolates (N = 5), respectively [16].
Once in your body, acrylamide enters your body fluids. Acrylamide and its breakdown products leave your body mostly through urine; small amounts may leave through feces, exhaled air, and breast milk.
Bread often contains what may be considered to be low amounts of acrylamide. However, due to its high consumption rate, its contribution to dietary exposure is still considerable.
The U.S. Food and Drug Administration monitors acrylamide levels in certain foods, and amounts in peanuts and peanut products are low or undetectable. If present, acrylamide naturally forms when peanuts are roasted; it is not added to peanut butter by manufacturers.
Rice based cereal samples had acrylamide content that ranged from 93.38 to 393.05 μg/kg with an average value of 237.27 μg/kg and a median of 261.31 μg/kg (Table 1).
The main targets of acrylamide toxicity are the nervous system and reproductive system. Nervous system effects such as muscle weakness, numbness in hands and feet, sweating, unsteadiness, and clumsiness were reported in some acrylamide workers.
Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
Rosemary, known for its antioxidant properties, is used as an effective inhibitor of acrylamide formation in food.
Air-frying equipment is not known to cause cancer, but the process of air frying does result in the formation of certain compounds, like acrylamide, that are linked to cancer development. Acrylamide is classified as a probable human carcinogen.