Studies of workplace exposure have shown that high levels of occupational acrylamide exposure (which occurs through inhalation) cause neurological damage, for example, among workers using acrylamide polymers to clarify water in coal preparation plants (18).
How can acrylamide affect my health? 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 has been shown to cause cancer in animals exposed to very high doses, and although there is no consistent epidemiological evidence on the effect of acrylamide from food consumption on cancer in humans, both the U.S. National Toxicology Program and the Joint Food and Agriculture Organization/World Health ...
Dietary acrylamide may play a role in Alzheimer's
Scientists have known for years that acrylamide is capable of causing nerve damage in humans, including muscle weakness and impaired muscle coordination, particularly from industrial exposure to large levels of the chemical.
Acrylamide is ubiquitous in the human diet, and more than one-third of the calories we take in each day come from foods with detectable levels of acrylamide (5). The highest levels appear in fried and roasted potato products and in cereal products such as breads, crackers, and breakfast cereals (Table 1).
Tests with antioxidants
Even rosemary in small quantities – in one per cent of the dough – was enough to reduce the acrylamide content significantly. Flavonoids are another type of antioxidant found, among other things, in vegetables, chocolate and tea.
Use the lowest oven temperature possible for the food. 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.
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 not thought to accumulate in the body at environmental doses, but can covalently bind to form adducts with proteins.
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.
Histopathological evidence of acrylamide-induced peripheral neuropathy has been observed in rats receiving oral doses as low as 1 mg/kg/day for 3 months; the observed degenerative effects in peripheral nerve fibers at such dose levels have been shown to be completely reversible within a few months following the ...
Acrylamide can modify the cysteine residues of presynaptic proteins, thereby significantly reducing the neurotransmitter release, which eventually leads to process degeneration [7,12].
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.
Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow.
The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical. Studies that followed people over time did not find a link between eating foods with acrylamide and cancer.
A statistically significant association was found between dietary acrylamide exposure and ovarian cancer (especially in non-smokers).
For acrylamide, the safe harbor level is the same as the so-called no significant risk level (NSRL): 0.2 micrograms per day. An eight-ounce cup of Starbucks runs about 9 parts per billion acrylamide, which translates to about 2 micrograms, or ten times the NSRL.
Acrylamide was identified in all tested samples of roasted cocoa beans, irrespective of process conditions. Its contents in chocolates produced from these beans were similar. The highest acrylamide concentration was found in whole cocoa beans roasted at 135°C and RH of 5.0%.
Another study also indicated the neurotoxic effects of acrylamide by inducing oxidative stress and apoptotic and inflammatory responses in the microglia in mice.
Acrylamide exerts its main potential obesogenic effects through body weight increase, worsening of the levels of obesity-related blood biomarkers, and induction of adipocyte differentiation and adipogenesis.
The EU has created a much stricter benchmark for safe levels of acrylamide in food (at least related to the growth of tumors) at 0.17 µg/day per kilogram of body weight. Doing the math, a person weighing 154 lbs (70 kg) could safely consume 26 µg of acrylamide each day.
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.
Acrylamide forms from sugars and an amino acid that are naturally present in food. It does not form, or forms at lower levels, in dairy, meat and fish products.
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.