The genotoxic and carcinogenic Acrylamide

Recent studies have shown acrylamide is genotoxic and carcinogenic as it damages the DNA and can cause cancer. European Food Safety Authority (EFSA’)s Panel on contaminants in the Food Chain (CONTAM) has reconfirmed that consumption of acrylamide in food may increase the risk of developing cancer. Acrylamide is found in a big variety of foods and the concern of acrylamide being carcinogenic applies to all consumers, but consumers with a lower body weight, such as children, are more exposed. EFSA has stated that the most important food groups contributing to acrylamide exposure are fried potato products, coffee, biscuits, crisp bread and soft bread.

How is Acrylamide formed?
Acrylamide is a chemical that is naturally formed in starch products during high-temperature exposures, at +120°C, that are included in cooking and the industrial processing of food products. The main reason for the formation of acrylamide is the well-known Maillard reaction, where sugars reacts with amino acids, in this case mainly asparagine and glutamine, and forms acrylamide.

Eurofins' Acrylamide control
Control of free Asparagine and Glutamine content in the raw material is necessary in order to minimize the acrylamide content in the final product. Acrylamide being formed from mainly asparagine and glutamine the acrylamide formation can be predicted by measuring the two amino acids before exposed to high temperatures.

Contact your local Eurofins laboratory to hear more. 

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