Gluten the Enemy

Acrylamide in my diet

Acrylamide is a chemical, a building block in making polyacrylamide.

In generally speaking acrylamide is a copolymer.  During the formation of polymers two or three monomers linked together forming copolymers and further the copolymers are connected. See on the diagram

Polyacrylamide and acrylamide copolymers are used in many industrial processes, such as the production of paper, dyes, and plastics.

Food and cigarette smoke are the major sources of acrylamide exposure for us.

Asparagine is an amino acid in proteins that found in many vegetables. When the vegetables, potatoes are heated to high temperature over 120 ⁰C certain sugars and asparagines can form acrylamides. Cooking methods due to the high temperature; frying, broiling, baking produce acrylamide in the foods. Potato chips, French fries, burnt toast contain high level of acrylamide.

Animal testing on rodents has shown that acrylamide exposure poses a risk for several types of cancer. A series of case-control studies have investigated the relationship between dietary intake of acrylamide and the risk of developing cancers of the oral cavity, pharynx, esophagus, larynx, large bowel, kidney, breast, and ovary. However, the evidence from human studies is still incomplete. The National Toxicology Program considers acrylamide to be a human carcinogen.

How can you lower the amount of acrylamide consumed?

Shortening the cooking time, boiling or steaming instead frying are much better. Blanching potatoes before frying, drying in a hot air oven after frying have been shown to decrease the acrylamide content of some foods. 

Eat a healthy, balanced diet that is low in fat and rich in high-fibre grains, fruits, and vegetables. Do not forget your daily diet should contain 75-80% of raw foods.