Limit foods that might be high in acrylamide, such as potato products (especially French fries and potato chips), coffee, and foods made from grains (such as breakfast cereals, cookies, and toast). Limit certain cooking methods, such as frying and roasting, and limit the time certain foods are cooked.
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.
Leaves through bodily fluids: 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.
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.
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.
“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.
Replacing ammonium bicarbonate in cookies and crackers with alternative leavening agents, while avoiding overall increase in sodium levels, may help reduce acrylamide. Replacing reducing sugar with non-reducing sugars, and only adding sugar coating to breakfast cereals after toasting step may help reduce acrylamide.
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 ...
Based on most studies, the AA content in coffee generally decreased with the increase in roasting time and temperature, especially at temperatures above 200 °C. Therefore, high temperatures and sufficient roasting time are necessary conditions for reducing the AA content.
Although studies are reporting that cooking potatoes with new cooking equipment, such as an air fryer, may be a new opportunity to reduce acrylamide exposure (3, 17, 28, 29), the European Food Safety Authority (EFSA) reports that hot air fryers produce 30–40% more acrylamide than conventional deep fryers (30).
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.
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.
Cooking to a golden yellow, or lighter colour, and deep-frying at lower temperatures will keep acrylamide levels low. When deep-frying take care not to over-fill baskets. Fill the basket only half way. This will help the foods to cook more evenly.
The formation of acrylamide in both banana varieties was enhanced with an increase in both reducing sugars (glucose and fructose).
This process is known as 'cold sweetening'. Coffee – acrylamide is produced when coffee beans are roasted. Breakfast cereals – cornflakes and all-bran flakes are the worst offenders, while porridge oats contain no acrylamide at all.
The street food categories that contributed the most to acrylamide intake are pizza and French fries.
The level of acrylamide in green tea ranged from 27 to 110 ng/g db, and that in roasted green teas such as Houjicha ranged from 247 to 1880 ng/g db.
A California judge ruled this week that Starbucks and other businesses that sell coffee will have to include warnings saying it contains a substance that could cause cancer. Coffee contains acrylamide, a chemical byproduct of roasting coffee beans.
Heat the solution slightly (approximately 37°C) and stir until the acrylamide and bisacrylamide are dissolved. Bring the volume to 1000 ml with distilled, deionized water and stir. Sterilize the solution by filtration through a Nalgene filter (0.45 micron pore size).
Based on what is currently known, it is not possible to determine the precise level of risk for human health from dietary exposure to acrylamide. However, research conducted by Health Canada and internationally indicates that french fries and potato chips typically contain the highest levels of acrylamide.
Darker roast coffees are thought to have less acrylamide than lighter roasts, and higher quality Arabica coffees roasted at high heat and brewed for shorter duration are thought to have less acrylamide, too.
But this compound is, in fact, almost always present in coffee and potato chips, as well as many other foods such as cereal, French fries, peanut butter, even prune juice. Acrylamide levels are higher in things that are fried like French fries.
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 published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods.
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.