Acrylamide - A Potent Carcinogen in Food

Acrylamide is a toxic and potentially carcinogenic chemical. It was assumed that the mechanism leading to the formation of acrylamide derived from Maillard reaction, i. e. the reaction between reducing sugars and proteins/amino acids. Acrylamide is a substance that is produced naturally in foods as a result of high-temperature cooking like baking, grilling, frying etc and it can cause cancer in animals and experts believe it could cause cancer in humans. Acrylamide is a known lethal neurotoxin and animal carcinogen. Acrylamide is genotoxic, therefore acrylamide has the potential to induce heritable damage at gene and chromosome level. There is limited evidence that acrylamide may damage the male reproductive glands. Exposure to acrylamide irritates the nose, throat, and skin, causing a rash or burning feeling on contact. All the above described effects reveals the dangerous effects of acrylamide to humans and it should be controlled in foods.