The German Commodities and Products Testing Authority warned of the danger of acrylamide to health, as it leads to the destruction of genetic material, and then leads to cancer.
The authority added that the dangerous substance acrylamide also has a negative effect on the nervous system, male fertility, and fetal growth.
It is noteworthy that acrylamide is an organic chemical that forms naturally in some foods during the cooking process, especially when starchy foods such as potatoes and bread are exposed to high temperatures. This substance may cause some health concerns, so it is important to learn more about it.
How is acrylamide formed?
Acrylamide is formed as a result of a reaction between sugars and amino acids found naturally in foods when they are exposed to high heat, such as frying, roasting or baking. The higher the temperature and cooking time, the greater the amount of acrylamide formed.
Regarding the presence of “acrylamide” in food, the authority explained that this dangerous substance arises when foods rich in carbohydrates are baked, fried, roasted, or browned.
A particularly large amount of acrylamide can also arise if the food contains a lot of the amino acid asparagine, for example cereals and potatoes.
To reduce the formation of acrylamide as much as possible, foods rich in carbohydrates should be baked, fried, or browned so that they take on a golden color only and not a black color. It is best to bake foods at a maximum temperature of 190 degrees, while it is preferable to fry potatoes at a temperature of less than 175 degrees. Celsius.