What foods contain acrylamide and what are its risks

Qué alimentos contienen acrilamida y cuáles son sus riesgos

The foods that tend to release acrylamide are those that are richer in carbohydrates.

Acrylamide is a toxic substance for our Health, and that is clear from some of the foods that we consume frequently. If you want to know how its intake affects you, do not lose the detail of what we tell you below.

What is acrylamide?

According to an article on the WebConsultas portal, acrylamide is a substance that is produced during baking or frying carbohydrate-rich foods, such as bread, potatoes, or cookies.

Specifically, acrylamide is one of the results of the breakdown of asparagine, one of the amino acids present in carbohydrates. In addition to acrylamide, asparagine also breaks down into natural sugars.

The existence of acrylamide has been known since the 1950s, being used in many industrial processes.

Risks associated with acrylamide

Laboratory animal experiments have confirmed that acrylamide increases the risk of cancer and genetic mutations. However, it is not known precisely what is the proportion of acrylamide that would be required to be toxic.

The truth is that the International Agency for Research on Cancer has included acrylamide in official category 2, that is, in the group of “substances probably carcinogenic to humans”.

How to regulate acrylamide in the diet

Completely eliminating acrylamide from our diet is very difficult Because this substance can begin to form at 100 degrees Celsius, a temperature that is very easy to reach in the kitchen. Therefore, there will always be a little acrylamide in some foods.

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Despite the above, it is still worth recommending to reduce the cooking temperature of foods most susceptible to generating acrylamide, as well as the time in which said foods are prepared.

In conclusion, acrylamide is a substance that it is preferable to keep in check in our diet in order to regulate as much as possible the risk of developing cancer or various health conditions.

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