Acrylamide - Wikipedia
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH 2 =CHC (O)NH 2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH 2).
Acrylamide and Cancer Risk - NCI
Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer (10–13). In the body, acrylamide is converted to a compound called glycidamide, which causes mutations in and damage to DNA.
Acrylamide Questions and Answers | FDA
2022年2月25日 · What is acrylamide? Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking.
Acrylamide | FDA - U.S. Food and Drug Administration
Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods....
5 facts about acrylamides in food | MD Anderson Cancer Center
2022年3月4日 · They often contain the chemical acrylamide, which has been linked to cancer. “Acrylamide arises in certain foods because of a chemical reaction when they are cooked at high temperature,” says dietitian Kendall Stelwagen. “Acrylamide forms when foods like potatoes and cereals become crispy and brown.
Acrylamide and Diet, Food Storage, and Food Preparation | FDA
Acrylamide is a chemical that can form in some foods during high temperature cooking, such as frying, roasting, and baking. Acrylamide forms from natural sugars and the amino acide asparagine...
Acrylamide - National Institute of Environmental Health Sciences
2024年10月24日 · Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures. Frying, baking, or roasting certain foods, such as …
Acrylamide and Cancer Risk - American Cancer Society
Acrylamide forms in some starchy foods during high-temperature cooking processes. Learn what we know about acrylamide and cancer risk here.
Acrylamide | EFSA - European Food Safety Authority
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, and also industrial processing.
A Review on Acrylamide in Food: Occurrence, Toxicity, and …
2020年2月4日 · Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success.