Acrylamide: a naturally-formed carcinogen

other molecules of the month

Hileman, B. Chemical & Engineering News 2006, 84(33), 43-44

Acrylamide is formed by Maillard reduction of the amino acid asparagine by sugars produced while cooking starchy foods such as potatoes. This unforseen by-product of cooking was discovered in food in 2002.

Because acrylamide is a carcinogen in "high" doses, and the carcinogenic dose in humans is not well-established, there is some effort in the USA to require warning labels and to work with food processors to reduce acrylamide levels in food. Such regulation is already occurring in the European Union.

The problem for anyone who enjoys food for the taste rather than simply as fuel, is that acrylamide formation does not seem to be easily separated from the formation of a number of flavor enhancers produced by grilling, baking and other uses of high heat to cook food.