Acrylamide, what is it and why is it a danger to avoid in the kitchen?


If a few days ago we talked to you about the BPA or Bisphenol A, today we return to the topic of invisible dangers that can hide in our kitchen. And this time we talk about the acrylamide a chemical substance which forms naturally, but is toxic and potentially carcinogenic. Avoiding it is essential to take care of your health and that of your family, especially considering that there is no current legislation that regulates this issue.

what is acrylamide

Acrylamide is one toxic chemical that appears when cooking at high temperatures or for a long time. That is, it can manifest itself in foods that are cooked at more than 170ºC. And this is due to the chemical reaction that originates from the sugars and amino acids.

what is acrylamide

For us to understand each other better, it can appear in barbecues, fried foods, baked goods, barbecues… Whenever the cooking temperature exceeds 170ºC, there may be a risk of the formation of this chemical substance. And, of course, also the longer we are cooking.

There are some foods that are more likely to develop this chemical, mainly potatoes, cereals and coffee.

How to avoid the formation of this toxic substance

  • Avoid frying the potatoes at more than 175ºC and do not bake them at more than 195ºC.
  • Biscuits or cookies should be removed from the oven or fryer when they are yellowish, never waiting for them to brown.
  • Don’t eat the burned parts of the food.
  • Prioritize boiling or cooking over frying or roasting.
  • Hot air fryers are a good option to better control the temperature in case we want to “fry” our food. In addition, they reduce the consumption of oil and fats.

Interestingly, although acrylamide is known to be bad, there are no maximum limits allowed in food.

Via | OCU