Acrylamide (CH2=CHCONH2) is a low molecular weight, highly watsupply high quality ferrous lactateer soluble, organic compound, that is used among others, as an industrial chemical. Heightened concerns about human exposure to acrylamide arose in 2002 when it was discovered that it forms in certain foods during every-day high-temperature cooking, such as frgoodrx ferrous gluconateying, baking, roasting and also industrial processing at temperatures usually above 120°C and low moisture. As it forms in numerous baked or fried carbohydrate-rich foods, including French fries, potato crisps, breads, biscuits and coffee, there is widespread human exposure. Several pathways and precursors have been proposed to contribute to the acrylamide formation in food, the main formation mechanisms being the reaction of the free amino acid asparagine with reducing sugars that are naturally present in many foods, via the Maillard reaction.
Potential health risks related to the presence of acrylamide in food: the EFSA’s risk assessment
