Acrylamide is a chemical substance formed by cooking starchy foods such as potatoes and bread at high temperatures (for example, above 120 degrees). Acrylamide is formed in cooked, fried, grilled or roasted foods. Acrylamide is not added to foods intentionally, it is a natural byproduct of the cooking process and is always present in food. The main foods consisting of acrylamide are roasted potatoes and root vegetables, chips, toast, muffins, biscuits, cereals and coffee.
Laboratory tests show that acrylamide from food causes cancer in animals. Scientists agree that acrylamide in food also has the potential to cause cancer in humans.
In the food industry, many studies are carried out to determine and implement measures to reduce acrylamide levels in foods. Regulations now require food business operators to take simple and practical steps to manage acrylamide in their food safety management system, including the procurement of ingredients and proper storage.
Acrylamide is formed during high-temperature cooking when water, sugar, and amino acids combine to create a food's characteristic flavor, texture, color, and odor. Long cooking times and higher temperatures create more acrylamide than shorter cooking times and lower temperatures.
Organizations such as the World Health Organization (DTO) and the European Food Safety Authority (EFSA) evaluate the risks posed by acrylamide. Studies confirm that acrylamide levels in foods have the potential to increase the risk of cancer for people of all ages. However, it is not possible to estimate how much the risk has increased. It is not possible to establish a safe exposure level for acrylamide to determine risk.
Research in rodents reveals that exposure to acrylamide increases the risk for several types of cancer. Accumulating in the body, acrylamide turns into a compound that causes mutations and damage to DNA.
In short, acrylamide is a chemical that occurs naturally in starchy food products during daily high-temperature cooking. Acrylamide is likely to be present in food from the moment cooking begins. It consists mainly of sugars and amino acids naturally found in many foods.
Our organization also provides acrylamide analysis services with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
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