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. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process (5, 6).
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.
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.
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.
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).
All types of coffee containing roasted beans contain some acrylamide. Coffee substitutes, such as cereal and chicory root coffees, also contain acrylamide if they have undergone a roasting process. The only type of coffee that does not contain acrylamide is that which contains unroasted, or green, coffee beans.
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 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.
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.
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.
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).
Air-frying equipment is not known to cause cancer, but the process of air frying does result in the formation of certain compounds, like acrylamide, that are linked to cancer development. Acrylamide is classified as a probable human carcinogen.
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 ...
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.
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.
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].
Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide. [Based on FDA studies.] Soaking raw potato slices in water for 15-30 minutes before frying or roasting helps reduce acrylamide formation during cooking.
Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
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.
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.
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].
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.
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.