Acrylamide in Foods

Acrylamide is a carcinogen that’s created from amino acids and reducing sugars. It gives all brown foods it’s distinctive flavor. One most commonly known is french fries. The UK Women's Cohort Studies have been studying the acrylamide's relationship with the development of cancer, but have not found any links. Many researchers, however, found that overexposure to this acrylamide leads to tumors in different parts of the body. Acrylamide is found that has been heated above 120 degrees Celsius (248 degrees Fahrenheit). Foods like bread, potato chips, french fries all have a certain level of the chemical. Foods prepared under that amount are said to not have any acrylamide.

Acrylamide Industrial Uses 

What's really shocking to me is that acrylamide is used in many industrial processes. That made me raise the red flag even higher. According to the National Institute of Health acrylamide is used to aid in the production of paper, dyes, and plastic. Now does that sound like something that should be inside of your stomach? It’s also used for the treatment of drinking water, and wastewater. Acrylamide is found everywhere even in consumer products, such as caulking, food packaging, and adhesives. Now isn’t that something.

Source : British Journal of Cancer