You've heard about the dangers of eating large amounts of
fried foods and take out for the obvious reasons that are detrimental to your
health, now research has shown there is something else to be worried about. Acrylamide,
a by-product with industrial uses is formed via the Maillard Reaction when
plant based foods such as potatoes, coffee beans and grains are cooked. Every
time you make toast or French fries and see the crisp golden color you're
seeing the Maillard Reaction in action (Maillard Reaction, 2002). Plant based
foods that contain the amino acid asparagine and certain sugars are involved in
the Maillard Reaction that causes acrylamide to form. The raw foods themselves
do not contain acrylamide rather it is formed once cooking temperatures reach
120˚C. Many foods don't have the right combination of amino acids and sugars to
create acrylamide even when cooked above 120˚C. It wasn't until 2002 when it
was realized that acrylamide was formed in certain foods, which means we've
been ingesting it for many years without knowing it (Shibamoto, Bjeldanes,
2009).
Several foods to be aware of: (U.S. Food and Drug Administration,
2013)
·
French fries!!!
·
Potato chips
·
Toast
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Figure 1: Photo by Subeg Johl. Taken December 2, 2013.
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Research
has shown that acrylamide is both a reproductive toxin reducing sperm count and
a neurotoxin that can result in a host of medical problems (U.S. Environmental
Protection Agency, 1994). Formation of cancer has been found in laboratory rats
when exposed to doses 1000 - 10000 times greater then what a human would
consume. Should you be concerned, with the danger of damage to the nervous
system some consideration should be given when consuming foods that may contain
acrylamide (American Cancer Society, 2013).
Now
you're probably wondering if you love eating these types of meals is there any
way to avoid acrylamide, and the answer is yes. By cooking with lower
temperatures, boiling or steaming your food it will reduce the amount
acrylamide formed as frying produces the most. Scientists are also helping as
they are attempting to use an enzyme called asparaginase to break down the
amino acid asparagine which will stop the formation of acrylamide (American
Cancer Society, 2013).
References
American Cancer Society (ACS).
(2013). Acrylamide. Retrieved on October 20, 2013 from http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/acrylamide
Maillard Reaction. (2002). The New Encyclopaedia of Britannica (15th edition). Chicago, Illinois. Shibamoto, T., Bjeldanes, L. (2009). Introduction to Food Toxicology (2nd edition). San Diego, California. U.S. Environmental Protection Agency (EPA). (1994). Chemical Summary for Acrylamide. Retrieved on October 22, 2013 from http://www.epa.gov/chemfact/s_acryla.txt U.S. Food and Drug Administration (FDA). (2013). Acrylamide Question and Answers. Retrieved on October 20, 2013 from http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm05356 9.htm
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