Acrylamide-rich Foods Increase Health Risks
What They are and Why You Should Eat Them Less Often
Mar 26, 2009
Since 2002 when Swedish researchers accidentally discovered acrylamide, several human studies have shown its carcinogenic properties. However, new evidence suggests it can also promote atherosclerosis - thickening of the arteries resulting in loss of elasticity.
To determine the effect of acrylamide (from potato chips) on inflammation and oxidative stress, Dr. Naruszewick and his colleagues recruited 14 healthy women. Six of the subjects were smokers; their average age is 35 years. They were given 160 g of potato chips containing 15 mg of acrylamide per day for 4 weeks. * Cigarette smoke contains acrylamide.
Results showed that acrylamide induced the groups' white blood cells to produce free radicals and reduce their cellular glutathione concentration, suggesting that consumption of acrylamide containing food products triggers inflammation and oxidative stress which induces atherosclerosis. Glutathione is one of the antioxidants produced by the body.
Their study was published in the March 2009 issue of The American Journal of Clinical Nutrition.
The Nature of Acrylamide and its Distribution in Foods
Acrylamide is an odorless, white crystalline compound formed in carbohydrate-rich foods when they are heated at high temperatures during cooking or processing such as baking, deep frying or microwaving.
It was not found in boiled or raw foods. Acrylamide is found in universally consumed foodstuffs such as french fries, potato chips, oven baked potatoes, crackers, breads, rolls, cookies, pastries, cocoa products, coffee, and breakfast cereals.
Health Risks Associated with Acrylamide Ingestion
- DNA damage which may lead to the development of cancer
- Causes numbness and loss of muscle control
- Causes tingling and itchiness
- Triggers AGEs formation. Advanced Glycated End products (AGEs) are toxic substances formed when glucose binds to proteins, carbohydrates, or fats. When a nutrient (protein, carbohydate, or fat) has been glycated, it cannot be used and excreted by the body.
Reducing Acrylamide Formation in Meal Preparation
- Cook potatoes to a golden-yellow, not brown.
- Toast bread to the lightest colour possible.
- Heat oil to 145 degrees C - 170 degrees C (300 degrees F - 350 degrees F) for deep frying foods.
- Use accurate cooking instructions for fryers for domestic use; and read cooking instructions on the package of pre-fried foods.
- Avoid using the microwave especially in cooking starchy foods.
- Limit your intake of processed foods.
References
Naruszewick M et al. "Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leucocytes and increases plasma C-reactive protein: a pilot study" The American Journal of Clinical Nutrition March 2009;89(3):773-777
"Acrylamide" Food and Nutrition Health Canada Health Canada Website February 21, 2009
Reynolds T "Acylamide and Cancer: Tunnel Leak in Sweden Prompted Studies" Journal of the National Cancer Institute June 19 2002;94(12):876-878
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