Acrylamide is an organic compound that is formed in foods that contain starch, when they are subjected to high temperatures. Temperatures above 120 ° C and low humidity are favorable conditions for the formation of acrylamide in food.

An increase in the probability of the development of genetic mutations and certain types of tumors has been observed in laboratory animals exposed to oral acrylamide. Although the results in humans regarding the relationship between acrylamide intake and the increased risk of developing cancer, shows inconsistent results according to AECOSAN, acrylamide is classified by the International Agency for Research on Cancer (IARC) as "probable carcinogen for humans "within Group 2A.

With this, despite the fact that epidemiological studies in humans have not confirmed that acrylamide is carcinogenic to humans, the current concern lies in the current levels of exposure through diet, since many foods consumed daily represent sources of exposure to acrylamide.

What foods have acrylamide?

Acrylamide is formed mainly in foods rich in carbohydrates, when subjected to high temperatures, for example, during baking and frying. The main food products that contribute to exposure to acrylamide are; fried potatoes, potato chips and other products based on potato dough, snack products such as crackers, bread, breakfast cereals (with the exception of porridge), bakery, confectionery and pastry products biscuits, roasted and instant coffee as well as its substitutes, and certain infant foods made from cereals. Both the ingredients, storage conditions and processing, especially in terms of temperature, as well as the way of cooking food, contribute to the formation of acrylamide in food.

Roasted coffee

Legislation on acrylamide

Following the precautionary principle, one of its basic principles, the European Union, has been working since 2002, in the control of the exposure of the population to acrylamide and recently, after 2 years of revision and consultations, last 21 November published REGULATION 2017/2158, of November 20, 2017, which establishes mitigation measures and reference levels to reduce the presence of acrylamide in food.

It is a binding text with measures aimed at the control of this substance in food and direct application, from April 11, 2018, to food business operators that produce and market chips, chips, bread, cereals, pastry products, coffee substitutes for coffee and infant food made from cereals.

Measures established by the European Union to reduce the presence of acrylamide in food

The mitigation measures established by the European Union in the aforementioned Regulation, include, among others;

The choice of potato varieties with low sugar content.

The storage of the potatoes at a temperature higher than 6ºC.

The washing and soaking of the potatoes, between 30 minutes and 2 hours, and the subsequent rinsing of the fried potato strips in clean water, before frying.

Blanching the potatoes whenever possible.

The choice of suitable oils.

Frying at temperatures below 175ºC.

For bakery products, the increase in fermentation time of the yeast, the decrease in the temperature of the oven and the extension of the cooking time.

The baking of the products until the final color is clear, avoiding a dark color in the crust due to roasting.

In the case of sandwiches and sandwiches, avoid roasting in excess, using color guides developed for this type of product.

Caution

The presence of acrylamide in food, has been discovered in 2002, however, despite its relatively recent discovery, humans have been exposed to this substance since we cooked food.

Thanks to the studies carried out on the subject, on the effects observed in laboratory animals, today we know the potential negative effects that this substance can have on health, and like all new knowledge, it must be properly managed: it is not about ignoring it, with actions easily avoidable and that do not contribute anything, such as excessive toasting of bread or storage of potatoes in the fridge, making apology of the typical "I have always done so", nor to eliminate basic foods from our diet, for fear of its negative effects on health.

As always, the best preventive measure to reduce exposure to undesirable substances in our diet is to eat a varied, balanced and healthy diet.