“Acrylamide forms when foods like potatoes and cereals become crispy and brown. It even forms in roasted coffee beans.” That means acrylamide is in the crunch of potato chips, the crispy edges of French fries, and in toasted snacks and rich roasted coffees. But Stelwagen says it's not as much of a worry as it sounds.
45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg).
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.
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.
Cut fries thicker if possible; they contain less acrylamide through the surface area/volume effect. Blanch potato strips to remove some of the reducing sugars from the outside of the strips. Addition of disodium diphosphate directly after blanching can reduce acrylamide levels in the final product through pH effect.
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).
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.
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.
Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide.
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 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.
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.
Frying potatoes to make potato crisps, hash browns or French fries provides favourable conditions for the formation of acrylamide, as potatoes contain high levels of asparagine and can contain high levels of reducing sugars.
Cut foods, such as potatoes, to similar sizes. This will help all foods to cook more evenly and help reduce acrylamide formation.
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.
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.
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.
Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide.
Research has shown that air frying foods may result in a 75 to 90 percent reduction in the production of acrylamide compounds in comparison to deep-fat frying.
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.
Air fryers themselves aren't a cause of cancer, but air frying does produce certain compounds such as acrylamide, which is considered a "probable" carcinogen.
The highest acrylamide levels were observed with fried potatoes at 16 h in peanut oil, closely followed by canola oil at 16 h and 28 h or extra virgin olive oil at 24 h.
Effective January 1, 2023, businesses selling food containing acrylamide have the option of using the following, non-mandatory warning: CALIFORNIA WARNING: Consuming this product can expose you to acrylamide, a probable human carcinogen formed in some foods during cooking or processing at high temperatures.