nutrition

Acrylamide

What is the Acrylamide

Acrylamide is a very toxic substance that is formed during the cooking process, at high temperatures (over 120-140 ° C), of foods rich in carbohydrates. This is one of the reasons why experts advise limiting the consumption of fried foods, especially if they are breaded before being put in boiling oil (flour and breadcrumbs are rich in starch).

Due to its nature, the acrylamide problem concerns both food prepared in the domestic environment and products of industrial origin (chips, pre-cooked foods, fast food, etc.).

How to form

The formation of this substance begins at temperatures above 120ºC and becomes maximum around 190 ° C; as mentioned, it is greater for starchy foods (potatoes, cereals) and for coffee. The production of acrylamide is facilitated by the absence of water and by the presence of asparagine (an amino acid) and a reduced sugar (such as glucose or fructose contained especially in potatoes, but also in caramelized foods).

Prevent its formation

Industrial Fried Potatoes

The industrial production of so-called "pre-fried potatoes" involves washing immediately after cutting; this is intended to free the potato wedges or slices from superficial sugars. In this way, in the subsequent scalding phase - necessary to avoid the so-called "browning" of the product - the formation of acrylamide is reduced to a minimum, with an important benefit for the health of consumers.

Home Fries

Even at the domestic level, it is possible to act in a similar manner before frying fresh potatoes to halve the formation of acrylamide. After cutting, it is therefore necessary to dip them in cold water for 15 minutes, then dry them before cooking.

Health hazards

Since the danger of acrylamide has been known for some time (it is strongly suspected of being a mutagenic agent, and therefore potentially carcinogenic), the argument raises important fears both from public health bodies responsible for controlling foodstuffs, and both above all on the part of citizens, who are occasionally alerted by the media reports. On the other hand, given the myriad of baked goods deriving from cereals and potatoes, the acrylamide danger must absolutely be kept under control.

Prevention takes place on two fronts; on the one hand we try to eliminate the problem at the origin (selecting varieties of potatoes and cereals that generate the least possible amount of acrylamide), on the other we focus on optimizing industrial processes and informing citizens.

Advice for the consumer

A balanced diet with a reduced fat content, but rich in fruit and vegetables, combined with regular sporting activity, is the best prerequisite for good health.

Eliminating roasted or charred parts from a too-toasted slice of bread helps reduce the dangers of acrylamide. A good homemade fry, respecting some important rules (choosing an oil with a high smoke point, never butter, keeping it at a temperature of 170 ° C and changing it from time to time without "topping it up") is certainly better than a portion giant of fastfood fries. However, if possible, it is better to prefer other cooking methods, such as steaming, boiling and cartoccio (unsuitable for acidic foods, such as lemons and tomatoes, because their action combined with heat favors the release of aluminum from the foil) . More generally it is important to always run a poor or just enough cooking, never exaggerated. This measure, in addition to protecting us from acrylamide, will ensure a reduced loss of vitamins and other precious micronutrients contained above all in vegetable products.

The association of fried foods with fresh vegetables reduces the risks associated with acrylamide and other toxic substances that develop during the cooking process (both because the fibers reduce their absorption and because of their precious anti-mutagenic antioxidant load ).

The next time you find yourself facing an inviting golden breading or an irresistible crust, consider the danger they hide; without imposing particular renunciations, add this piece to your dietary knowledge to create a healthy food culture.