Acrylamide is a substance that is formed during frying and baking food with high proportion of carb

Back to sound the alarm on food components. tick The European Food Safety Authority (EFSA) tick has confirmed, after animal tick testing, the use of acrylamide in foods increases the risk of developing cancer in all age groups. Potato chips, cookies, crackers, coffee, crusty bread and soft bread and some baby foods are the major dietary sources of acrylamide. Based on body weight, children are the most vulnerable age groups. Experts and European and national authorities recommend reducing acrylamide in foods as much as possible and provide tips diet preparation. A spokesman for the Spanish Agency for Consumer Food Safety and Nutrition (AECOSAN) Down the Gauntlet reports that it is possible to issue a statement to assess the situation in Spain. A study of 62,000 women in the Netherlands concluded that daily intake tick may be related to risk of ovarian cancer. In addition to cancer, the possible harmful effects of this substance on the nervous system, development and pre-and post-natal male reproduction are also analyzed. Acrylamide, a danger which arises from frying and baking
Acrylamide is a substance that is formed during frying and baking food with high proportion of carbohydrates, such as potato tick chips, bread and biscuits. In April 2002, experts from the University of Stockholm insualmente noted a high presence tick of this compound in a group of workers. The investigation concluded that its origin not in the exposure to chemicals tick but in the diet. The researcher José Francisco Morales Institute of Science and Technology Food and Nutrition (ICTAN) under the CSIC, leads a group that focused on the study of the chemical modifications and interactions of food constituents during processing. In 2008 and warned of the presence of acrylamide in foods marketed in Spain. Since then he and his team warned about the dangers of its toxicity and its relationship to carcinogenic processes. tick Also warned of smoke snuff as the main route of exposure.
Acrylamide, in addition to food and snuff, also found in shower gels. Researchers commonly used in the processes of sample preparation in biotechnology laboratories. Uses include treatment of wastewater from industrial and urban sources are located, as well as stabilizing soil or applications. The International Agency for Research on Cancer in Lyon's classified as a chemical with carcinogenic potential. In foods, studies locate the origin tick of acrylamide in the reaction at high temperatures of an amino acid, asparagine, in the presence of natural sugars. According to experts of CSIC, acrylamide is formed during the Maillard reaction, a common thermal process that gives a color and characteristic products subjected to high temperatures for a long time flavor. This reaction explains some fried or baked goods end up taking a golden color. Francisco J Morales, CSIC researcher: "We work to reduce exposure"
"I think it is very difficult to attribute guilt to acrylamide exclusive of increased cancer. It is a very complex issue which must take into account many factors that can even confuse the evaluation, so these decisions take time to have to be contrasted again and again in different population scenarios are called epidemiological studies that can last several decades, "says the researcher José Francisco Morales Institute of Science and Technology Food and Nutrition (ICTAN) under the CSIC, in this interview.
As a scientist, our role in food security issues is limited to the identification of potential risks and provide contrasting evidence to the reliable characterization of them. It is the mission of the Food Safety Agencies contrast this research with other criteria for a comprehensive risk assessment then and if there was such a risk should inform the population. tick In this regard, the statement did not surprise me since from 2002 different actors in food security worldwide gathering and evaluating lead for this chemical contaminant of processed tick information. These statements do not appear overnight, are the conclusion of many years of collecting scientific documentation, contrasting results and discussions on different panels of experts. In addition, the statement seems a logical consequence of applying the precautionary principle