Acrylamide Toxicity

Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures. Frying, baking, or roasting certain foods, such as potatoes or grains ...1

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Complications of Acrylamide Toxicity

Evidence from animal studies shows that acrylamide and its metabolite glycidamide are genotoxic and carcinogenic: they damage DNA and cause cancer. Evidence from human studies that dietary exposure to acrylamide causes cancer is currently limited and inconclusive. Since acrylamide is ...2

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Causes of Acrylamide Toxicity

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting and also industrial processing, at +120°C and low moisture). The main chemical process that causes this is known as ...3

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Types of Acrylamide Toxicity

Types may include:4

    Types of Acrylamide Toxicity:
    • Acrylamide
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Prevention of Acrylamide Toxicity

Reducing dietary exposure to acrylamide Although not the focus of EFSA’s risk assessment, the scientific opinion includes an overview of data and literature summarising how the choice of ingredients, the storage method and the temperature at which food is ...5

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Research for Acrylamide Toxicity

On 4 June 2015, EFSA published its first full risk assessment of acrylamide in food. Experts from EFSA’s Panel on Contaminants in the Food Chain (CONTAM) reconfirmed previous evaluations that acrylamide in food potentially increases the risk of developing ...6

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  1. Source: NIEHS (NIH): health/ topics/ agents/ acrylamide/ index.cfm
  2. Source: EFSA (EC/EU): en/ topics/ topic/ acrylamide
  3. Source: EFSA (EC/EU): en/ press/ news/ 150604
  4. Source: MeSH (U.S. National Library of Medicine)
  5. Source: EFSA (EC/EU): en/ press/ news/ 150604
  6. Source: EFSA (EC/EU): en/ topics/ topic/ acrylamide

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