Acrylamide

Acrylamide is a chemical used in making polyacrylamide and co polymers

Polyacrylamide and Acrylamide copolymers: Found in Paper Dyes and Plastics 

Acrylamide also a WHO Group 2 A Carcinogen 

Acrylamide and Food 

2002: Swedish studies showed that 

High levels of acrylamide are formed 

During frying or baking starch containing foods

Elevated levels of acrylamide in food after high temperature cooking

Starchy foods heated higher than 120 degrees produce Acrylamide

Production of Acrylamide: Temperature dependent

Maillard Reaction produces Acrylamide 

Acrylamide Health Effects

Cancers related to Acrylamide 

Oral cavity/Pharynx/Larynx/Esophagus/Kidney/Breast/Ovary

2015: EFSA Panel on contaminants in food chain have reconfirmed 

Acrylamide potentially increases the risk of developing cancer 

Risk of Cancer is seen in consumers of all age groups

Foods which raise the alarm 

Crisps/Biscuits/Coffee

Snapshot

Acrylamide