Another big word that listened many people discussing in food industry today is Acrylamide. It’s a chemical that can form when certain foods are cooked at very high temperatures, such as when you bake, fry or roast them. It can happen to many of the foods we love! But what is acrylamide, how does it develop in food and what’s the risk to health? Let’s learn more about this important topic together so we can learn how to make healthier choices.
Acrylamide is a chemical that can develop in some foods during high-heat cooking. This chemical was first discovered in 2002, and it has been a topic of much discussion, since. Acrylamide forms when sugars — which are in many foods — react with a particular amino acid called asparagine when heated up. It's called the Maillard reaction, and it gives foods that beautiful brown color and the sautéd crispy texture we love on French fries and bread.
Acrylamide is more likely to be found in foods high in starch and prepared at high temperatures. Therefore, starchy foods (cooked potatoes, french fries, potato chips, bread, coffee, etc.] When you cook or roast these foods at high temps, the sugars and asparagine react with one another and form acrylamide. Keep in mind, the longer and hotter you cook these foods, the more acrylamide is formed. It also means that certain cooking methods, like frying, create higher acrylamide levels than other methods.
Health experts and food industry insiders are deeply troubled and concerned over the presence of acrylamide in our food. Acrylamide is believed by some people to cause cancer, which means it makes people sick in a serious way. Conversely, others say that the risk to health posed by acrylamide is not as dire as it appears. However, multiple scientific studies have shown that acrylamide is associated with a higher risk of cancer, especially in key organs such as the kidneys, bladder and colon. That’s why it’s important to know what acrylamide is and how it can impact our health.
As acrylamide has been associated with cancer, it is crucial to know the health risks and take measures to reduce your exposure to it. Although it is very difficult to entirely eliminate acrylamide from your diet, there are many things you can do to limit how much you consume. Tips to consider before applying for coverage:
Cook at lower temperatures: Reducing the temperature at which you cook your food will help reduce the amount of acrylamide that develops. Instead of frying (or roasting it at high heat), use baking, boiling or steaming your food. These cooking techniques are not only healthier, but also help keep acrylamide levels low.
Steer clear of burnt or charred food: Food that is burnt or charred forms more acrylamide. If you burn your food so badly that's why it has burnt spots you should do your best to take off what was burnt and not eat that part. That way you are not subjected to any health complications, while enjoying your food.
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