The sugar theory would explain why beetroot, which is high in carbohydrate, forms far more acrylamide than spinach, which is relatively low.
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.
Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; Includes lean meats, poultry, fish, beans, eggs, and nuts; and.
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.
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.
The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose). This research demonstrated that the formation of acrylamide was strongly dependent on the concentration of, both glucose and fructose.
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).
Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
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 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.
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 acrylamide contents in all bread types were aligned from high to low as whole wheat bread (479 ± 325 μg kg−1) > rye bread (432 ± 214 μg kg−1) > wheat bran bread (307 ± 258 μg kg−1) > stone oven wheat bread (171 ± 184 μg kg−1) > whole grain bread (151 ± 211 μg kg−1) > white wheat bread (121 ± 103 μg kg−1) > other ...
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.
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.
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.
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.
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.
Nuts and seeds contain both acrylamide precursors (free asparagine, glucose or fructose) in different amounts. Therefore, the formation of acrylamide via the Maillard reaction in such foods is a possible phenomenon in temperature higher than 120 °C [3, 11, 12].
Acrylamide content levels of between ≤ 30 and 700 µg kg−1 were determined in cocoa masses from 11 different places of origin. The mean content levels of the 23 examined chocolate samples came to 139 µg kg−1 in the dark chocolates (N = 18) and 67 µg kg−1 in the milk chocolates (N = 5), respectively [16].
Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg−1, and thus the green tea could be considered as a healthier hot drink.
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].
Sweet potato starch contains the natural precursor of acrylamide (AA) which is a neurotoxic compound. Therefore, reducing the amount of AA in fried and baked sweet potato chips is critically important. Raw sweet potato not only contains starch but also other nutrients.
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.