Acrylamide, a carcinogen in daily life
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Abstract
Acrylamide is a toxic substance that naturally forms during high-temperature cooking processes such as frying, grilling, roasting, baking, and toasting. Its precursors are asparagine and reducing sugars through the mechanism of maillard reaction, which are naturally present in various food ingredients, particularly in potato products and baked goods. The International agency for research on cancer (IARC) has classified acrylamide as a Group 2A carcinogen, indicating it is "probably carcinogenic to humans" Toxicity studies in laboratory rats revealed that acrylamide is neurotoxic, genotoxic, and carcinogenic component. As a result, many health organizations have raised awareness about the dangers of acrylamide among food manufacturers and educated the public on cooking and dietary practices that reduce acrylamide exposure. These efforts include the developing guidelines and establishing standard limits for acrylamide levels in various foods.
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