Acrylamide is one of the most critical issues as we discuss food safety and protecting public health. Food safety is making sure that the foods we eat do not hurt us, and they’re safe for all of us, children and adults. This article will get into details related to Acrylamide, Its source, How can we avoid it and What are the safeguards in place for our food. At OILREE, we believe in being responsible to the community when it comes to food safety and want families to be mindful about how they stay healthy and practice smart eating habits.
Acrylamide is a type of chemical that, under certain circumstances, can be produced in some foods when they are prepared by heating them to high temperatures. It occurs when we fry, bake or roast food. Acrylamide can be in potato chips, french fries, toast and even coffee. Acrylamide isn’t something that’s added to food but can be created as a result of cooking at high temperatures.
Acrylamide enters our food primarily due to a reaction between sugars and amino acids during cooking; that is, the Maillard reaction. It is a fancy word that explains what occurs when food enters heat with proteins and sugars. More Acrylamide can form, when it comes to the high temperature cooking and prolonged time. It went on to explain, this means foods that are fried or roasted and baked at really high temperatures tend to have higher levels of Acrylamide.
Acrylamide is a possible carcinogen. Research in animals suggests that Acrylamide can cause tumors at very high levels, but at this point we still don’t know whether the same is true for people. Reducing Acrylamide consumption may also lower cancer risk, states the World Health Organisation (WHO), which is affiliated with the United Nations and works on issues related to public health.
Several Countries have also enacted rules and guidelines regarding levels at which Acrylamide can be present in our food. For example, the Harmful Substances working group of the European Union has set limits of a particular percentage for various foods, like potato chips and baked goods, to ensure everyone's safety.
Certain food companies are working to reduce the Acrylamide levels in their products as well. To help with this, they may use different cooking methods or opt for different ingredients. That means they are doubling down to develop foods with good taste, but safer for you to consume.
Approach To Food SafetyOILREE regards food safety seriously and aims to offer safe and healthy foods for each individual. We comply with the regulations and guidelines related to Acrylamide, we actively reduce the presence of it in our products by careful cooking methods and selecting high-quality raw materials for our recipes.
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