Acrylamide

Acrylamide is a colourless to white, water-soluble and ethanol-soluble powder. The substance has the linear formula: H2C=CH-CONH2. Acrylamide can be polymerized in solid state by ionizing radiation.

Details on the influence of acrylamide on the human metabolism still require further scientific work. Two modes of action are known from animal experiments: acrylamide attacks DNA directly and is converted into glycidamide by liver enzymes. A strong genotoxic effect is attributed to this reactive substance. Acrylamide as well as glycidamide form compounds with amino acids and nucleic bases and can thus change the structure and function of DNA and haemoglobin for example. In animal experiments, the transmission of the mutagenic effect was also observed in daughter generations.

Acrylamide in food: Acrylamide is formed, for example, when potato and cereal-containing foods are heated dry above 180 °C. The formation of acrylamide begins at 120 °C and rises sharply at 170-180 °C. A thin, dry layer, for example the browned surface of French fries or a crust of bread, is sufficient. And so all breads, crispbread, French fries, potato chips, but also coffee sometimes contain high amounts of acrylamide.