Acrylamide

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The chemical compound acrylamide (acrylic amide) has the chemical formula C₃H₅N O. Its systematic name is 2-propenamide. It is a white odorless crystalline solid, soluble in water, ethanol, ether and chloroform. Most acrylamide is used to synthesize polyacrylamides which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.

The CAS registry number for acrylamide is 79-06-1 and its UN number is 2074. Its SMILES structure is Template:SMILES

Acrylamide in fried or baked goods is produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls. Acrylamide in olives and prune juice comes through another process. It has been suggested that environmental pathways, such as the breakdown of the herbicide glyphosate (Roundup), are sources too. Smoking is also a major acrylamide producer. Estimates for the proportion in the diet coming from the consumption of coffee range from twenty to forty percent, however roasted coffee also contains a range of anti-cancer compounds and antioxidants. Acrylamide is not created by cooking by normal boiling, and nearly all uncooked foods do not contain any detectable amounts. Browning or over-cooking of foods should be avoided. Acrylamides can also be created during microwaving.

There is evidence that exposure to large doses can cause damage to the male reproductive glands. Direct exposure to pure acrylamide by inhalation, skin absorption, or eye contact irritates the exposed mucous membranes, e.g. the nose, and can also cause sweating, urinary incontinence, nausea, myalgia, speech disorders, numbness, paresthesia, and weakened legs and hands. In addition, the acrylamide monomer is a potent neurotoxin. Acrylamide is incompatible with acids, bases, oxidizing agents, iron and iron salts. It decomposes non thermally to form dimethylamine and thermal decomposition produces carbon monoxide, carbon dioxide and oxides of nitrogen.

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Cancer link

Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer. There is as yet no consensus among the scientific and medical community as to the dangers of acrylamide in food; this topic is still being actively researched and investigated by government bodies in several different countries. Some research has not revealed any connection between acrylamide intake via food and cancer in the large intestine, rectum, bladder, or kidneys.

In 2002-04-24, Swedish Livsmedelsverket (National Food Administration) announced that acrylamide can be found in baked and fried starchy foods, such as potato chips and breads, and concern was raised as it may be a carcinogen. And in 2005, in a cooperation between the Harvard School of Public Health and the Swedish Karolinska Institutet, researchers were seeking a connection between acrylamide and breast cancer, but could not find any in that case either, as revealed in a press release published 2005-03-15. Many researchers therefore consider that former acrylamide reports have been exaggerated by media, although with the caveat that any substance in "astronomical doses" can still be dangerous to any organism, including humans. On the other hand, the preceding research might not have been able to isolate the effects of acrylamide due to it being ubiquitous in western diets.

On 2005-08-26, California attorney general Bill Lockyer filed a lawsuit against top makers of french fries and potato chips to warn consumers of the potential risk of consuming acrylamide. [1]

According to Dr.Carl Winter, a food toxicologist employed by UC Davis, acrlyamide is easy to avoid. Says he "If you want to avoid exposure to acrylamide, don't eat foods that have acrylamide in them"

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