Acrylamide is a chemical that can be formed when cooking or processing some starchy foods at temperatures above 120 ° C or 248 ° F.
Acrylamide is formed by a reaction called the Millard reactionIn this reaction, water, sugar, amino acids in food are combined and the texture is coloredAnd it creates a certain smell and taste in food.So far, there is no evidence that acrylamide is carcinogenic in humansHowever, there is evidence that acrylamide is carcinogenic in laboratory animals.
Acrylamide has been identified in a wide range of foods, including French fries or toast, cereal-based products (sweet biscuits) and coffee.
What happens to arylamide in the body?
Acrylamide, which is taken orally, is absorbed from the gastrointestinal tract and distributed throughout the organs and is widely metabolized.
Glycid amide is one of the major metabolites in this process and is most likely the cause of gene mutations and tumors in animal can be seen
What can be done to reduce the risk of acrylamide in food?
Since it is impossible to completely eliminate acrylamide from the diet, it is more important to follow the correct way of cooking.
Acrylamide is not intentionally added to foods but is a natural by-product of the cooking processAnd it is always present in foods, and with the right way of cooking, such as a steamer, it can be boiled to a minimum deivery.And have a healthier life