You may also be exposed to acrylamide in your drinking water. Some treated drinking water from public water systems contains small amounts of acrylamide impurities after polyacrylamides are used to treat the water.
Water and soil:
Drinking water can sometimes contain acrylamide. It can enter drinking water from the treatment process of municipal supplies as well as from substances used to construct dams and wells.
In the event of acrylamide being present in raw water, acrylamide concentrations can be reduced by ozonation (Mallevialle et al., 1984) or treatment with potassium permanganate (Ma et al., 1994). Conventional treatment processes do not remove acrylamide.
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.
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, a potentially carcinogenic substance, was detected in tea and has resulted in serious public concern. The acrylamide levels in the tea samples, except roasted green tea, especially in tea infusion, were generally lower than those in other heat-processed foods.
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].
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.
Based on available information, MDH developed a guidance value of 0.2 parts per billion (ppb) for acrylamide in drinking water.
Analytical instruments used for the detection and quantification of acrylamide include gas chromatography (GC) coupled with electron capture detection (ECD), nitrogen phosphorus detection (NPD), flame photometric detection (FPD), flame ionization detection (FID), or liquid chromatography (LC) coupled with ultraviolet ...
In the body, acrylamide is converted to a compound called glycidamide , which causes mutations in and damage to DNA.
Rivers, streams, and lakes might be contaminated with livestock waste, human sewage, chemicals, and other contaminants which can lead to illness when used for drinking, bathing, and other hygiene activities. During flood events, well water might be contaminated as well.
Tap water sometimes gets contaminated with germs and chemicals at high enough levels to make you sick. Learn how public water and private wells get contaminated and how to find out if your water has unsafe levels of germs or chemicals.
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.
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.
Acrylamide was identified as a “possibly carcinogenic to humans” compound by the International Agency for Research on Cancer (IARC) in 1994 and classified in group 2A [44,45].
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.
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 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.
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.
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.
Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide.