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Acrylamide in food: What should you look out for?

Acrylamide can be formed naturally when carbohydrate-rich foods such as potatoes are overheated. It is also used as a starting material for plastic production. In April 2002, the substance was discovered by Swedish scientists in many foods.

How dangerous is acrylamide in food?

It is known that acrylamide is formed during the production of various foods such as French fries, chips, crispbread or even cookies. Scientists estimate that the formation of the substance depends on the temperature and the duration.
  1. According to studies, the temperature in this case is 120 to 185 degrees. However, other studies also indicate that with increasing temperature, the acrylamide content increases even further.
  2. The amount of water in the food may also be related to the amount of acrylamide. The higher this is, the less of the substance is formed.
  3. Mostly during roasting, baking and frying processes, i.e. during the browning reaction of the food, acrylamide is formed.
  4. What effects the substance has in the human body is only known to a limited extent, but a strong carcinogenic and mutagenic effect was recognized in animal experiments.
  5. The proportion found in various foods was very high, so a reduced intake of acrylamide is recommended.
  6. You should therefore reduce fried foods such as chips and fries or dry heated foods such as coffee and decaffeinated coffee substitute. Heavily burnt foods should no longer be consumed.

By Heisser Obermuller

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