Acrylamide

Acrylamide is a chemical compound that forms particularly during the preparation of starchy foods at high temperatures – for example when baking, roasting, or deep-frying. It is found especially often in products such as french fries, chips, toast, cookies, or coffee. The substance forms during the so-called Maillard reaction, when sugars and amino acids (especially asparagine) react with one another under the influence of heat. Acrylamide is not an added food additive but an unwanted by-product.

Acrylamide was first identified as a problematic compound in foods in 2002 – since then, it has been in the focus of food safety authorities and health research. Numerous studies are investigating its possible effect on nerves, genes, and cancer risk. Although average intake has been reduced in recent years through improved manufacturing processes, Acrylamide remains a current health topic.

What health risks are attributed to Acrylamide?

While animal studies have shown quite clear results regarding Acrylamide, human studies have so far not led to such clear results, so more research is needed at this point.

Carcinogenic potential: In animal experiments, Acrylamide showed a carcinogenic effect. The International Agency for Research on Cancer (IARC) therefore classifies Acrylamide as "probably carcinogenic to humans" (Group 2A) (1,2).
Genetic damage: Acrylamide and its breakdown product glycidamide can react with DNA and cause mutations (1).
Neurotoxicity: Particularly high doses of Acrylamide – such as those occurring in industry – can damage the nervous system and lead to coordination or sensory disturbances (1,2).
Reproduction: Animal studies point to negative effects on fertility, for example through sperm damage or hormonal changes (1).

How does Acrylamide enter the body and how does it work?

Absorption: Acrylamide is absorbed primarily through food. After consumption, it is rapidly absorbed in the gastrointestinal tract.
Metabolism: In the liver, Acrylamide is largely converted into the even more reactive glycidamide, which can react with DNA and proteins.
Effect in the organism: The formation of so-called DNA adducts can promote genetic changes that could contribute to cancer development in the long term. In addition, Acrylamide interacts with nerve proteins and can thus potentially have a neurotoxic effect.

How can Acrylamide intake be reduced?

Gentle preparation: Do not heat foods too strongly, but bake or fry them until golden yellow instead of dark brown.
Avoid deep-frying: Deep-fried products tend to contain more Acrylamide – alternatives are stewing or steaming.
Pay attention to packaging information: Manufacturers sometimes provide preparation tips for minimizing Acrylamide on the packaging.
Varied diet: A balanced diet with fresh, minimally processed foods reduces overall intake.

Conclusion

Acrylamide is a problematic side effect of modern food processing. While the carcinogenic effect in humans has not yet been clearly proven, animal experiments and biochemical mechanisms point to a potential health risk – especially with chronic exposure. To minimize risks, a conscious approach to preparation methods and the consumption of fresh, unprocessed foods are advisable.

Sources:

European Food Safety Authority. (2015). EFSA explains risk assessment: Acrylamide in food. https://www.efsa.europa.eu
TOXICOLOGICAL PROFILE FOR ACRYLAMIDE. Atlanta (GA): Agency for Toxic Substances and Disease Registry (US); 2012 Dec. 3, HEALTH EFFECTS. Available from: https://www.ncbi.nlm.nih.gov/books/NBK591426/
World Health Organization. (2002). Health implications of acrylamide in food: Report of a joint FAO/WHO consultation. Geneva, Switzerland: World Health Organization. Retrieved from https://www.who.int
Basaran, B., & Sadighara, P. (2024). The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye. Journal of Food Composition and Analysis, 134, 106584. https://doi.org/10.1016/j.jfca.2024.106584