Acute risks associated with acrylamide in food

Acrylamide is a dangerous chemical compound that is produced during reactions in high-carbohydrated foods such as cereals and potatoes at temperatures above 120 ° C.
Acrylamide is also found in other forms:
 
1.    As a potable water treatment substance, used in some areas.
2.    Used in glue, paper, plastics and cosmetics production
3.    In cigarette smoke ️
 

The formation of acrylamide in food depends on the type of food, temperature, cooking time, acidity and humidity.

The highest concentrations of acrylamide are found in potato chips and French fries, but other foods such as bread, biscuits and coffee may also contain acrylamide.

Acrylamide and its role in safety and health

Acrylamide can bind to hemoglobin and interfere with its activity. High levels of acrylamide can cause cancer and damage to the nervous system through adverse effects on DNA and causing mutations in genes. In fact, there is a direct relationship between the absorption of acrylamide and the growth rate of cancer, especially in lung, skin, breast and adrenal glands cancers.

Long-term use of acrylamide-containing products may also cause inflammation, leading to the atherosclerosis or clogged arteries.