In this article I will tell you some very important aspects that will help you get to know this substance better. These are:

  • How does this chemical reaction occur? It occurs when roasting foods such as bread, churros or coffee beans when they are roasted, boiled or roasted at a temperature above 120 ° C.
  • Chemical reaction that gives rise to acrylamide: when food is treated at a temperature above 120 ° C, a reaction of an amino acid called asparagine is generated, which contains reducing sugars, such as the monosaccharides glucose and fructose. At this point there is a chemical reaction called the Maillard reaction, resulting from acrylamide. This is recognized by the fried color and crunchiness of the food.
  • Do you think that you can prevent the formation of this reaction? I believe that this reaction is inevitable, as is its effect as a neuronal and carcinogenic risk factor when ingested in people consuming acrylamide-containing products of all ages.

     Acrylamide was first discovered in 2002 in Norway. Researchers there have published a study that reports the presence of large amounts of acrylamide in foods containing starch cooked at temperatures above 120 ° C. Due to the Norwegian publication on acrylamide, British and Norwegian food agencies are conducting monitored studies to verify the above Swedish thesis.

     People should know that the highest levels of accumulated acrylamide are found in fried, fried and baked foods at more than 120 ° C, including: French fries, croquettes, crispy bread, coffee beans, sweet and savory cookies, cereals, etc.

     Quantities harmful to health:

  • Amount of oral acrylamide consumption with toxic and lethal effect: Toxic effects on the human body caused by oral acrylamide occur in cases where the dose is higher than 100 mg / kg. In contrast, the lethal dose is generally above 150 mg / kg.
  • The amount consumed by each person on an acrylamide diet should be between 0.2 and 1.0 ug / kg / day in the standard adult population. In the case of the malnourished adult population, the main consumer of this chemical is between 1.0 and 4.0 ug / kg / day.
  • Quantities harmful to health: Acrylamide is listed by the WHO as a chemical without an explicit context of toxic effects. It also highlights its toxicity, high if its consumption is high and low if it is finally consumed in a low dose format or, conversely, also high if it is consumed in small doses, but in abundance.

     Consequences of acrylamide consumption:

  • Neurotoxicity. People need to be aware that the main organ affected is the nervous system, because repeated consumption of this chemical, in the form of consumption, causes neuronal degeneration in the central areas of the brain; consuming high doses of acrylamide and peripherals; consuming small doses for a long time. At the same time, it creates cognitive and learning difficulties.
  • Tumor consequences: there are indications of studies in which acrylamide consumption also influences the level of the tumor with malignant neoplasms. In particular, cancers related to female sex hormones and pancreatic cancers are the most common derivatives of this chemical.