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Acrylamide? Is there anything to be afraid of?
Table of Contents
1. What is acrylamide and how is it made?
The process is very complex It consists of many successive reactions between reducing sugars and amino acids, peptides, or proteins containing a free amino group. The International Agency for Research on Cancer (IARC) classified acrylamide as a compound with a potential carcinogenic effect in 1994 (g 2A). The European Agency for Animal Research has found that the compound has carcinogenous, neurotoxic, and also has an adverse effect on reproduction in humans. Raffan, N.G. The compound can get into the human body via a chemotherapeutic process known as Hallamylamine, or Acrylamine.2. Where is acrylamide found?
In research conducted in Poland, it has been observed that the most toxic compound is obtained from baked goods and cakes. The more the product or meal is fried or baked, the higher the compound content will be. In the production of acrylamide, the amino acid asparagine is involved. In this case, baked or roasted nuts are not the best idea for snacks or pastries. However, it should not be overlooked that it is also present in cigarettes. It also has its texture in the process of preparing water and soil acid as a chemical reagent to flavor it in the manufacture of molecular clamide products, as well as in the chemical process of producing acrylic compounds. In addition, it can be used in the processing of food products used for baking and processing, and in the extraction of raw materials, such as pulp and paper products, which can be processed under high temperature, for example, asbestos and cocoa.3. Acrylamide How can it be reduced?
For example, the mitigation measures include selecting appropriate varieties of potatoes (such as those that contain the least precursors to acrylamide low sugar; fructose and glucose and asparagus). It is also emphasized that it is also important to use methods based on the principles of hazard analysis and critical control points (HACCP). For instance, mitigating measures include the selection of suitable potato varieties (like those containing at least the precursors of acrylate light sugars; the introduction of good hygienic practices and the use of procedures based on hazardous substances). In order to reduce the storage and transport of raw potatoe from the bottom of the soil to the bottom (the level of the nutrient level, the level of nutrient content of the raw soil) and the production of sugar-sweetened products to the top of its soil, and the subsequent use of such methods may be taken into account. In addition, it is possible to use measures based on this process, such as the reduction of the consumption of sugar and other nutrients in the soil, for example, reducing the amount of sugar in the4. Is there any way that we can reduce acrylamide levels on our own?
Addition of ammonium hydrocarbon may contribute to an increase in acrylamide levels. In home baking, the lowest possible temperature and the shortest possible baking time should be used. It is best to lower the pH of the dough Here it is a good choice for additives such as lemon juice. The longer it stays moist, the less acrylic it will contain. It is also possible to replace reducing sugars instead of sugar in baking to avoid polyols, e.g. xylitol. Adults should also have a good tolerance for the amount of dough at around 40 g/day. We recommend avoiding the intake of over-sweetened products or flavored ingredients, as well as the reduction of the effects of sugar-soluble products (such as crops and ready-to-eat products). However, it is better to use high-fat, high-fructose, or low-fat products such as fructose-flavoured foods, and to reduce the fat content of the food, as it is possible to reduce fat content, such as
