What to know
Did you know that the golden brown crust on your favorite pastry contains acrylamide? Acrylamide is essentially a chemical compound that forms in foods during high temperature cooking processes. Due to its increased accumulation during the cooking process, it is a probable carcinogen and neurotoxic, making it one of the possible environmental public health issues (Studies, 2015). Acrylamide is considered a potential carcinogen due to its ability to form DNA adducts and cause mutation in living cells. This damages cellular DNA which in turn triggers the growth of cancerous cells. Acrylamide has surfaced as a factor that may be linked to a significant cancer risk, in research aiming at determining the mechanisms of background carcinogenesis (Tareke et al., 2002). Asparagine, a free amino acid, reacts with reducing sugars or other carbonyl compounds to produce the Maillard reaction, which causes contamination in a variety of foods during cooking and produces acrylamide.
When meals are exposed to high temperatures, such as when they are fried, roasted, or baked, and in conditions with low moisture levels, this chemical reaction mostly takes place. Processed potatoes, coffee, and cereal-based foods (such as French fries, crackers, toast, bread crisps, cookies, boxed breakfast cereal, corn chips (crisps), bakery goods, coffee, cocoa, and bread) are the primary dietary sources of acrylamide exposure, according to the European Food Safety Agency (EFSA) (Studies, 2015).
Acrylamide concentrations in carbohydrate-rich diets up to 1 mg/kg (or 1 part per million) were found in laboratory tests of foods heated at 120°C or so. Restaurant-prepared or restaurant-purchased foods had concentrations as high as nearly 4 mg/kg (in one sample of potato crisps).Nonetheless, it was calculated that the average adult's dietary exposure was "a daily intake of a few tens of micrograms of acrylamide" (Steinhoff and Goldblatt, 1997).
What is acrylamide?
Acrylamide is a food processing contaminant. Acrylamide (C3H5NO; 2-propenamide) is a colorless, odorless, crystalline solid chemical is created when acrylonitrile is hydrated. It has genotoxic, carcinogenic, and at high concentrations, has neurotoxic effects (Food and Authority, 2012). Acrylamide in food forms from sugars and an amino acid that are naturally present in food and does not come from food packaging or the environment.
This chemical has a very broad variety of applications and is a serious health concern because it has been found in burnt breads and other foods heavy in carbohydrates that are cooked at high temperatures. The broader public is therefore heavily exposed to it (Studies, 2015).
The health risks of acrylamide
Acrylamide exposure varies among individuals, mostly due to dietary factors. Since the initial discovery that foods exposed to high temperatures had significant levels of acrylamide, the widespread distribution of acrylamide in food has been the focus of numerous studies (Visvanathan R, 2014).
In animal models, the toxicological consequences of acrylamide have been investigated. High levels of acrylamide have been shown to cause neurological and reproductive consequences in addition to causing DNA damage. Although carcinogenicity to humans has not been proven in epidemiological research, it cannot be ruled out. Carcinogenic effect in rodents has been documented. Acrylamide has been classified as "probably carcinogenic to humans" (category 2A) by the International Agency for Research on Cancer (IARC). Acrylamide exposure has been shown to cause neurological consequences in people (Lingnert et al., 2002). Muscle weakness, numbness in the hands and feet, sweating, unsteadiness, and clumsiness are some of the symptoms of acrylamide poisoning, which primarily affects the neurological and reproductive systems. In 2010, the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) concluded that acrylamide is a human health concern, and suggested additional long-term studies.
How acrylamide is formed in pastries
Acrylamide is created when organic matter is heated or partially burned (Tareke et al., 2002). Food does not contain acrylamide. It is rather formed during heat processing. According to research, one significant source of acrylamide generation is food heating. Many different foods, especially those high in carbohydrates (reducing sugars) when cooked at temperatures above 120°C during baking, roasting, and frying produce acrylamide. But when potato fries are heated for an extended period of time at low moisture content and below 120°C, acrylamide can still be formed (Visvanathan R, 2014). Acrylamide is mostly formed in low moisture conditions and at high cooking temperatures (over 120 C) used in baking or frying (Studies, 2015). The Maillard reaction involving free amino acids (asparagine) and reducing sugars (mostly glucose and fructose) is the fundamental mechanism causing acrylamide production in food. When food is baked or fried, a non-enzymatic browning process known as the Maillard reaction takes place. This occurs when proteins, lipids, and carbohydrates are properly combined to provide the desired color, flavor, and scent. Asparagine, a free amino acid that is abundant in potatoes (93.6 mg per 100 g), requires carbohydrates in order to create acrylamide (Visvanathan R, 2014). Blanching, frying, and heating temperature and duration are the key factors that affect the formation of acrylamide.
Acrylamide levels in pastries and similar foods
Acrylamide levels in pastries and similar baked goods can vary widely based on factors such as ingredients, baking time, and temperature. Studies have shown that foods like cookies, bread crusts, and pastries often contain detectable levels of acrylamide, especially when cooked at high temperatures for extended periods. The formation of acrylamide is particularly common in items with high carbohydrate content, which undergo the Maillard reaction during baking. For a more detailed look at the acrylamide levels in various foods, including pastries, and the factors influencing its formation, refer to the comprehensive data provided by the Food and Drugs Authority in some countries from 2002-2004. Click
Regulations and consumer awareness
The Food and Drug Administration (FDA) in the United States has issued guidelines for lowering the amount of acrylamide in food products, especially those that are frequently fried or baked, such as baked goods, chips, and French fries (FDA, 2021). A stricter approach has been adopted by the European Food Safety Authority (EFSA), which has established reference values for acrylamide in a number of food categories and regularly updates the public on new scientific discoveries pertaining to the substance (EFSA, 2020). The EU Commission set particular acrylamide restrictions for a number of goods in 2017, particularly those marketed to vulnerable groups including young children and newborns.
Public awareness of acrylamide and its possible health hazards continues to be poor despite these regulations. Customers are frequently unaware of the presence of acrylamide since many processed food products lack obvious labeling. There is currently no general requirement for warning signs or information about acrylamide content, although the fact that some manufacturers have voluntarily decreased the amount of acrylamide in their goods. Calls for more openness and more clear food labeling have been fueled by this consumer education gap.
How to minimize acrylamide exposure
1. Avoid toasting bread as it increases acrylamide exposure
2. Avoid overcooking, browning, and heavy crisping of foods
3. Choose cooking methods over frying methods
4. Eat plenty of fruits and vegetables, and limit fried and fatty foods.
5. Reduce consumption of foods such as potato chips, French fries and coffee which are high in acrylamide
6. Cook food for less time to decrease crisping and browning
7. Dry food fried in the oven before eating it
8. Lightly boiling potatoes before cooking
9. Keep potatoes in a cool, dark place outside the refrigerator. Refrigerating potatoes can increase acrylamide levels during cooking.
10. Consume fried potato products and biscuits in moderation.
Governments and health groups have stressed the value of public education campaigns regarding safe cooking methods and the dangers of overcooking foods in an effort to raise consumer awareness. Acrylamide intake can be considerably decreased by taking easy steps like cutting down on cooking times, choosing lighter toasts, and avoiding burnt meals. In an effort to provide consumers and the food sector with more precise standards, more study is being done on the effects of acrylamide and ways to reduce its dangers.
References
Food, E. and Authority, S. (2012) ‘Update on acrylamide levels in food from monitoring years 2007 to 2010’, EFSA Journal, 10(10). Available at: https://doi.org/10.2903/j.efsa.2012.2938.
Lingnert, H. et al. (2002) ‘Acrylamide in food: Mechanisms of formation and influencing factors during heating of foods’, Scandinavian Journal of Nutrition/Naringsforskning, 46(4), pp. 159–172. Available at: https://doi.org/10.1080/110264802762225273.
Steinhoff, M. and Goldblatt, D. (1997) ‘3 Heath PT, McVernon J. The UK Hib vaccine experience’, Arch Dis Child, 131, pp. 396–99. Available at: http://www.cfsan.fda.gov/~dms/.
Studies, A. (2015) ‘Mgbakoigba: Journal of African Studies, Volume 4, 2015.’, 4(1), pp. 1–12.
Tareke, E. et al. (2002) ‘Analysis of acrylamide, a carcinogen formed in heated foodstuffs’, Journal of Agricultural and Food Chemistry, 50(17), pp. 4998–5006. Available at: https://doi.org/10.1021/jf020302f.
Visvanathan R, K.T. (2014) ‘Acrylamide in Food Products: A Review’, Journal of Food Processing & Technology, 05(07). Available at: https://doi.org/10.4172/2157-7110.1000344.
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