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Topic: Acrylamide

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	Acrylamide: Putting the Current Findings into Perspective
		Acrylamide is a compound that is not added to foods but that forms naturally from a reaction of sugars with some specific amino acids found during certain types of heat processing and cooking.
		Acrylamide has been present at some level ever since we began cooking, but it was first identified in food in April 2002, when a group of Swedish scientists presented research that detected trace levels of the compound in some baked and fried foods.
		Prior to the Swedish study, food was not analyzed for acrylamide because it was not used as an ingredient, nor was it known to be a component of food.
	www.ific.org /foodinsight/2004/mj/acrylamidefi304.cfm (1173 words)

	Suburban Water Testing Labs: Acrylamide Fact Sheet
		Acrylamide is an organic solid of white, odorless, flake-like crystals.
		The main source of concern for acrylamide in drinking water is from its use as a clarifier during water treatment.
		Acrylamide does not bind to soil and will move into soil rapidly, but it is degraded by microbes within a few days in soil and water.
	www.h2otest.com /factsheets/acrylamide.html (268 words)

	Reference.com/Encyclopedia/Acrylamide
		Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found large amounts of the chemical in starchy foods, such as potato chips, French fries, and bread.
		Acrylamide in fried or baked goods is produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls.
		In addition, the acrylamide monomer is a potent neurotoxin, causing the disassembly or rearrangement of intermediate filaments.
	www.reference.com /browse/wiki/Acrylamide (746 words)

	Acrylamide (PIM 652)
		Acrylamide intoxication is a clinical diagnosis and should be strongly suspected whenever truncal ataxia with peripheral neuropathy is detected in an acrylamide-exposed worker.
		Acrylamide, a vinyl monomer, is formed from the hydration of acrylonitrile by sulfuric acid monohydrate at 90 to 100°C. From the resulting sulfate solution, acrylamide is extracted by neutralization with ammonia and subsequent cooling to isolate the crystalline monomer.
		Acrylamide is well absorbed via the skin and the majority of cases of poisoning have been ascribed to repetitive dermal and inhalational exposure in workers handling the monomer.
	www.inchem.org /documents/pims/chemical/pim652.htm (5692 words)

	WHO \| Frequently asked questions - acrylamide in food
		Acrylamide is also used in the construction of dam foundations and tunnels, and appears to be produced in some foods prepared at high temperatures.
		Acrylamide is known to cause cancer in animals.
		Further research is needed to explain why acrylamide forms in food as well as the conditions that promote or reduce its presence in food.
	www.who.int /foodsafety/publications/chem/acrylamide_faqs/en (441 words)

	ACRYLAMIDE
		Acrylamide is an odorless, white crystalline solid which has chemically active amide group and double bond in the molecular structure; melting at 84.5 C; highly soluble in water and soluble in ethanol, ether and acetone; insoluble in benzene and heptane.
		Solid acrylamide is stable at room temperature, but may polymerize explosively when heated to the melting point and or in contact with oxidizing agents such as chlorine dioxide and bromine.
		Acrylamide monomer is produced mostly by the catalytic (copper) hydration of acrylonitrile.
	www.chemicalland21.com /arokorhi/industrialchem/organic/ACRYLAMIDE.htm (187 words)

	FDA/CFSAN - Acrylamide Questions & Answers
		Acrylamide is used to make polyacrylamide, which is used, for example, in some cosmetics and in some food packaging materials (e.g., paperboard and paperboard products subject to FDA food additive regulations), in soil conditioning agents, and in the formation of plastics and specialized grouting agents.
		Acrylamide appears to be a result of traditional cooking methods, e.g., baking, frying, and roasting, and is believed to have been present in cooked foods for thousands of years.
		Acrylamide has been shown to cause cancer in animals in studies where they were exposed to the chemical at very high doses.
	www.cfsan.fda.gov /~dms/acryfaq.html (982 words)

	Acrylamide in Foods - National Cancer Institute
		Acrylamide has been found in certain foods, with relatively high levels in potato chips and french fries and lower levels in some breads and cereals (see Question 4).
		Acrylamide is a chemical compound that occurs as a solid crystal or in liquid solution.
		Exposure to acrylamide from other sources is likely to be significantly less than that from food or smoking, although scientists do not yet have a complete understanding of all the sources.
	www.cancer.gov /newscenter/pressreleases/acrylamide (849 words)

	EPA Ground Water & Drinking Water > breadcrumb? > Consumer Factsheet on: ACRYLAMIDE
		Acrylamide is an organic solid of white, odorless, flake-like crystals.
		The main source of concern for acrylamide in drinking water is from its use as a clarifier during water treatment.
		Acrylamide does not bind to soil and will move into soil rapidly, but it is degraded by microbes within a few days in soil and water.
	www.epa.gov /safewater/dwh/c-voc/acrylami.html (777 words)

	ACRYLAMIDE - (Organic Method #21)
		There is little published data on the collection of acrylamide, but manufacturers have used a variety of methods due to the possibility of acrylamide being present as a vapor or aerosol.
		This was determined by spiking a known amount of acrylamide on a glass wool plug inside a glass tube (both parts silanized), and placing the glass tube ahead of the plastic cassette in the sampling train.
		It was not possible to generate a controlled test atmosphere of acrylamide vapors and instrument limitations prevented the generation of an aerosol of acrylamide, so the stability samples were prepared by liquid injection onto the "A" portion of silica gel tubes.
	www.osha.gov /dts/sltc/methods/organic/org021/org021.html (2813 words)

	It:Acrylamide - ChemWiki
		When orally consumed, by rodents, acrylamide is rapidly absorbed from the gastrointestinal tract and is widely distributed to the tissues (this is most likely to be the case for humans as well as acrylamide has been found in human breast milk).
		Acrylamide is metabolised by the enzyme CYP2E1 in a catalytic reaction to form a chemically reactive epoxide, glycidamide.
		Acrylamide and its metabolites are rapidly eliminated in urine, mainly as mercapturic acid conjugates of acrylamide and glycidamide.
	www.ch.ic.ac.uk /wiki/index.php/It:Acrylamide (676 words)

	Frying/Baking Explain Potential Carcinogen In Chips, Bread Food Acrylamide Mystery Solved
		Acrylamide, a compound that causes cancer symptoms in animals, is formed during frying and baking, two studies now show.
		More tests are needed on different types of food to see how acrylamide forms, he says, and to understand the effects of different cooking techniques.
		There is no direct evidence for acrylamide having a similar impact on humans, but the International Agency for Research on Cancer nevertheless classified it as "probably carcinogenic" in 19944.
	www.rense.com /general30/food.htm (480 words)

	FDA Urged to Limit Acrylamide in Food ~ Newsroom ~ News from CSPI
		CSPI told the FDA that the median level of acrylamide observed in a category of food—77 ppb in the case of frozen French fries—should be set as an interim acceptable level.
		Because a flocculant made from acrylamide is sometimes used in the treatment of drinking water EPA requires water suppliers to limit acrylamide to less than 0.5 ppb.
		In its petition, CSPI estimated that acrylamide in foods may account for roughly several thousand cancers per year in the U.S., although the amount could be higher or lower depending on the difference in acrylamide’s potency between animals and humans.
	www.cspinet.org /new/200306041.html (714 words)

	FSAI - Industry Information: Hot Topics, Acrylamide in food
		The possible risks to health due to the presence of acrylamide in food have been a matter of concern ever since this was first reported by Swedish scientists in 2002.
		Acrylamide is formed during the frying, toasting or baking of a variety of foods, particularly starchy foods such as potatoes and cereal products.
		Acrylamide is a toxic chemical which has been shown to cause cancer in animals and also causes damage to the nervous system.
	www.fsai.ie /industry/hottopics/industry_topics_acrylamide_update.asp (419 words)

	Acrylamide In Cooked Foods: The Glyphosate Connection
		Acrylamide is a building block for the polymer, polyacrylamide, a material well-known in molecular biology laboratories as a gel matrix for resolving DNA fragments in sequence analysis and identifying proteins, both under electric fields.
		Experiments showed that heat and light contribute to the release of acrylamide from polyacrylamide, and glyphosate was found to influence the solubility of polyacrylamide, so care was advised in mixing the two.
		The evidence seems compelling, therefore, that acrylamide is being released from polyacrylamide in the environment, one of the main sources of which is in glyphosate herbicide formulations.
	www.i-sis.org.uk /acrylamide.php (499 words)

	Acrylamide and Food
		Acrylamide is a chemical that forms in certain foods, particularly plant-based foods that are rich in carbohydrates and low in protein, during processing or cooking at high temperatures.
		Because acrylamide is known to cause cancer in animals, further research on the effects of exposure to acrylamide is needed before the risks of acrylamide exposure from food can be fully understood.
		Acrylamide was not found in boiled potatoes because the temperature during boiling is not high enough to cause acrylamide to be formed.
	www.hc-sc.gc.ca /fn-an/securit/chem-chim/acrylamide/acrylamide_and_food-acrylamide_et_aliment_e.html (813 words)

	New technology needed to cut acrylamide
		The CIAA scientific group is also focusing on pushing the agricultural sector to develop new varieties of vegetables that do not tend to form acrylamide during manufacturing processes, Stadler said.
		Acrylamide hit the headlines in 2002 when scientists at the Swedish Food Administration first reported unexpectedly high levels of the potential carcinogen in carbohydrate-rich foods cooked at high temperatures.
		Acrylamide appears to form as a result of a reaction between specific amino acids, including asparagine, and sugars found in foods reaching high temperatures during cooking processes.
	www.foodnavigator-usa.com /news/ng.asp?n=71639-ciaa-acrylamide-technology (818 words)

	Turning Up the Heat on Acrylamide
		The FDA's draft action plan for acrylamide in food was presented in September 2002 at the first of a series of public meetings held to get feedback and to provide updates on FDA activities related to acrylamide.
		Acrylamide was not found in uncooked or boiled food--studies indicate that it appears to form during certain high-temperature (greater than 250 F) cooking processes, such as frying and baking, and that levels of acrylamide increase with heating time.
		Acrylamide levels in 39 samples of potato chips ranged from less than 1.4 micrograms to 100 micrograms per ounce, according to a group of international food safety experts who met in June 2002 in Geneva to discuss the public health impact of acrylamide in foods.
	www.fda.gov /FDAC/features/2003/103_food.html (965 words)

	EUROPA - Food Safety - Chemical Safety of Food - Food Contaminants - Acrylamide
		Acrylamide is a chemical which has been shown to be present in food as a result of cooking practices, some of which have been used for many years, even centuries.
		After the presence of acrylamide in food was highlighted by the Swedish Authorities in April 2002, the Commission urgently consulted its Scientific Committee on Food (SCF) to assess the possible risk to public health.
		Acrylamide in food is a world-wide issue and the European Commission together with the European Food Safety Authority are actively participating in international initiatives.
	ec.europa.eu /food/food/chemicalsafety/contaminants/acrylamide_en.htm (719 words)

	Storage of meats could double acrylamide levels
		Acrylamide concentration levels almost double during the storage of precooked, battered protein foods, according to a new scientific study.
		The generation of acrylamide was determined during frying and during cold storage of the breaded chicken products.
		Acrylamide was analyzed by using normal phase high-performance liquid chromatography according to a previously developed
	www.foodproductiondaily.com /news/ng.asp?n=74086-acrylamide-fried-journal-of-food-protection (713 words)

	Study Shows Acrylamide In Baked And Fried Foods Does Not Increase Risk Of Certain Cancers In Humans - January 28, 2003 ...
		Animal and laboratory studies in the past have indicated that acrylamide, a potentially carcinogenic substance, is found in elevated levels in certain foods, such as potato chips, French fries, cereals and biscuits among others.
		Acrylamide appears to form as a result of a reaction between specific amino acids and sugars found in foods when heated to high temperatures.
		But the researchers found that dietary levels of acrylamide are not sufficient to increase the risk of bladder, large bowel and kidney cancer in humans.
	www.hsph.harvard.edu /press/releases/press01282003.html (437 words)

	Hot Spuds: Golden path to acrylamide in food: Science News Online, Oct. 5, 2002
		Indeed, he notes, the structure of the amino acid asparagine resembles acrylamide, and asparagine is potatoes' primary unbound amino acid.
		Acrylamide formation peaked at 175°C. Even then, he notes, "the yield was low—a little under 1 percent" of the final mix.
		Nestlé's findings challenge the notion of any "quick fix" for acrylamide in foods, says Michael Pariza of the University of Wisconsin—Madison, "because we're not going to get rid of amino acids or sugars." He adds, however, that his group is pursuing "some pretty good leads" toward short-circuiting acrylamide's formation from those ingredients.
	www.sciencenews.org /20021005/fob5.asp (623 words)

	[No title]
		The control group for the study, people who had not had been exposed to acrylamide at work, had high levels of acrylamide in their bodies, leading researchers to look for other sources of exposure such as diet.
		Acrylamide has also been shown to cause cancer and neurotoxic effects in animal studies, and damage to the nervous system in humans who were exposed to the chemical at work.
		They are investigating how acrylamide is formed in food, identifying ways to reduce acrylamide levels, and studying the potential human health risk of consuming acrylamide in foods, however some feel the FDA is dragging its feet and should take more definitive action.
	www.mercola.com /2003/aug/2/acrylamide_cancer.htm (895 words)

	ACRYLAMIDE IN FOOD (Site not responding. Last check: 2007-11-06)
		Acrylamide is known to produce neuropathy in both human and experimental animals.
		Acrylamide is a chemical intermediate (monomer) used in the synthesis of polyacrylamides.
		Acrylamide does not bind to soil but is degraded by micro-organisms within a few days in soil and water.
	ejeafche.uvigo.es /3(5)2004/001352004F.htm (2590 words)

	Could these foods be giving us cancer? \| The Guardian \| Guardian Unlimited
		Acrylamide is a chemical used in the manufacture of plastics and the treatment of water.
		Acrylamide is a genotoxic carcinogen that causes damage to the nervous system, and is listed as "probably" carcinogenic to humans.
		If they had a frying pan, I never saw it, and their acrylamide intake was probably limited to toast, and a cracker with the cheese.
	www.guardian.co.uk /g2/story/0,3604,774677,00.html (2048 words)

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