Cocoa and its derivatives often have lower levels of acrylamide than potato chips, baked or fried products, and coffee; hence, the reliable determination of acrylamide concentrations at low levels has become an analytical challenge.
Manufactured chocolates were products with a low level of acrylamide (61.8-108.0 ng g-1) and a very low level of furan (<1.5 ng g-1). Keywords: HS-SPME/GC−MS; QuEChERS procedure; acrylamide; chocolate; cocoa beans processing; furan.
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 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. Generally, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures.
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 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).
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.
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.
Acrylamide is a byproduct of the roasting process, so any coffee that contains roasted beans, including instant coffee, will contain small amounts of this chemical. Coffee substitutes, such as grain chicory coffee, will also contain it if they have undergone a roasting process.
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.
Baking foods to a golden yellow, or lighter colour, and at lower oven temperatures will reduce acrylamide levels. When cooking foods such as toast and toasted sandwiches do not over-toast or burn. Cooking bread to a golden colour, or lighter, will help to keep acrylamide levels lower.
Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
Acrylamide can form in roasted almonds, but is not found in raw almonds. Roasting temperature has much greater impact on acrylamide formation than roasting time. Roasting at a temperature below 265°F (130°C) will minimize acrylamide formation in roasted almonds.
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.
McDonald's French Fries, large, 6.2 oz. The amount of acrylamide in a large order of fast-food French fries is at least 300 times more than what the U.S. Environmental Protection Agency allows in a glass of water. Acrylamide is sometimes used in water-treatment facilities.
Acrylamide, a suspected carcinogen, can be found in bread crusts. Long fermentation, typical of sourdough systems, can reduce levels of the amino-acid asparagine that is a precursor of acrylamide formation (14).
There are extremely tiny amounts of acrylamide in sourdough and it's worth remembering that man has been eating foods that have been well baked for millennia, in fact for as long as we've been cooking, from the time we discovered fire.
While toast contains less acrylamide than potato chips and fries, toasted white bread is one of the main food sources of acrylamide, so it is the food that has attracted headlines.
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.
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.
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).
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].
Acrylamide in foodstuffs
The most important sources of acrylamide for adults include coffee, casseroles containing starch (potato or pasta) as well as rye bread, and for children casseroles, cookies, crisps and other baked potatoes. This is due to the high amounts in which they are consumed.