ACRYLAMIDE IN FOOD; A PROBABLE CARCINOGEN
Who wouldn't enjoy a bowl of golden brown, crispy and tasty chips or a good toast? It's so appetizing and enjoyable!
The prevalence of chronic noncommunicable disease is increasing in an alarming rate. Thus, we need to mind what we consume.
In recent times, there has been an alarming rate of people suffering from malignant and benign tumours. A tumour that is malignant is known as cancer. A carcinogen is a substance or agent that causes cancer. Acrylamide is one of the probable carcinogens that's undergoing evidence-based research in animal studies since it's discovery in food in 2002. Previously, it has been used industrially for producing cosmetics, plastics, textiles and drinking water products.
According to World Health Organization, cancer is the second leading cause of death globally, and was responsible for 8.8 million deaths in 2015. Globally, nearly 1 in 6 deaths is due to cancer. Also, the number of new cases is expected to rise by 70% over the next two decades.
Taking a critical look at these prevalence rates, clinicians will agree that a lot of patients are being diagnosed of tumour, where majority of the cases are malignant.
Taking a critical look at these prevalence rates, clinicians will agree that a lot of patients are being diagnosed of tumour, where majority of the cases are malignant.
What's acrylamide?
Acrylamide is a chemical substance formed by a reaction between amino acids (asparagine) and sugars. This substance is neither present in raw food nor added to foods. However, it's a natural by-product of the cooking process and has been present in certain food products.
Acrylamide is a chemical substance formed by a reaction between amino acids (asparagine) and sugars. This substance is neither present in raw food nor added to foods. However, it's a natural by-product of the cooking process and has been present in certain food products.
What are acrylamide containing food products?
•Potato products
•Root vegetables
•Cereal and grain products such as bread, biscuits, cakes and other pastries.
•Coffee
It's also present in cigarette smoke.
•Potato products
•Root vegetables
•Cereal and grain products such as bread, biscuits, cakes and other pastries.
•Coffee
It's also present in cigarette smoke.
Formation of acrylamide
This substance occur in foods such as potato chips, bread, toast, cookies, biscuits, etc during cooking methods such as frying, roasting or baking. During high temperature cooking, the naturally present sugar, amino acids (asparagine) and water through a process of maillard reaction, which produces a characteristic flavour, texture, colour and smell. There's formation of acrylamide when the temperature is above 120°C. The duration and temperature of cooking determines the amount of acrylamide produced; longer durations and higher temperatures form more of this substance than shorter durations and lower temperatures.
This substance occur in foods such as potato chips, bread, toast, cookies, biscuits, etc during cooking methods such as frying, roasting or baking. During high temperature cooking, the naturally present sugar, amino acids (asparagine) and water through a process of maillard reaction, which produces a characteristic flavour, texture, colour and smell. There's formation of acrylamide when the temperature is above 120°C. The duration and temperature of cooking determines the amount of acrylamide produced; longer durations and higher temperatures form more of this substance than shorter durations and lower temperatures.
What studies have claimed?
Some studies have shown that acrylamide in the diet causes cancer in animals.
In 2002, Swedish studies revealed that high levels of acrylamide formed during the frying or baking of potato and cereal products. This raised public concerns because studies in laboratory animals suggested acrylamide had the potential to cause cancer in humans.
In 2015, the European Food Safety Authority (EFSA) published an article which confirms that acrylamide levels found in food potentially increases the risk of cancer for all age groups.
Some studies have shown that acrylamide in the diet causes cancer in animals.
In 2002, Swedish studies revealed that high levels of acrylamide formed during the frying or baking of potato and cereal products. This raised public concerns because studies in laboratory animals suggested acrylamide had the potential to cause cancer in humans.
In 2015, the European Food Safety Authority (EFSA) published an article which confirms that acrylamide levels found in food potentially increases the risk of cancer for all age groups.
Although, there are still limited research work on human studies, it makes sense to limit human exposure to any substance that causes cancer in animals.
Ways to lower dietary acrylaimde exposure
1. Decrease cooking time while baking, frying and roasting foods known to form this substance.
2. Don’t store raw potatoes in the fridge if you intend to cook them at high temperatures (e.g. roasting or frying). Storing raw potatoes in the fridge may lead to the formation of more free sugars in the potatoes (a process known as ‘cold sweetening’) and can increase acrylamide levels especially if the potatoes are then fried, roasted or baked. Raw potatoes should ideally be stored in a dark, cool place at temperatures above 6°C. Blanch potatoes before frying, baking and roasting.
3. Adopt healthy eating plan that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; include lean meats, poultry, fish, beans, eggs, and nuts; and limit saturated fats, trans fats, cholesterol, salt (sodium) and added sugars. This reduces the risk of cancer.
4. Cooking methods such as boiling, steaming and microwaving appear less likely to produce acrylamide.
5. Aim for a golden yellow or lighter colour when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread. Avoid consuming too brown, blackened or charred pastries, bread and fries.
6. Although, not dietary, it's good to avoid smoking cigarettes. Wear protective coverings when working with acrylamide in the industry.
1. Decrease cooking time while baking, frying and roasting foods known to form this substance.
2. Don’t store raw potatoes in the fridge if you intend to cook them at high temperatures (e.g. roasting or frying). Storing raw potatoes in the fridge may lead to the formation of more free sugars in the potatoes (a process known as ‘cold sweetening’) and can increase acrylamide levels especially if the potatoes are then fried, roasted or baked. Raw potatoes should ideally be stored in a dark, cool place at temperatures above 6°C. Blanch potatoes before frying, baking and roasting.
3. Adopt healthy eating plan that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; include lean meats, poultry, fish, beans, eggs, and nuts; and limit saturated fats, trans fats, cholesterol, salt (sodium) and added sugars. This reduces the risk of cancer.
4. Cooking methods such as boiling, steaming and microwaving appear less likely to produce acrylamide.
5. Aim for a golden yellow or lighter colour when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread. Avoid consuming too brown, blackened or charred pastries, bread and fries.
6. Although, not dietary, it's good to avoid smoking cigarettes. Wear protective coverings when working with acrylamide in the industry.
Should I change my diet?
No, the best advice is to follow established dietary guidelines and eat a healthy, balanced diet that is low in fat and rich in high-fiber grains, fruits, and vegetables.
No, the best advice is to follow established dietary guidelines and eat a healthy, balanced diet that is low in fat and rich in high-fiber grains, fruits, and vegetables.
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