Many of us are unaware of the acrylamide and its harmful effects on health, thank you "very much", Nour Shakir, wonderful and objective answers
Thank you "very much" for your intervention Dear Joshua O. Ighalo with appreciation and respect
Acrylamide can be prepared by the hydrolysis of acrylonitrile. The reaction is catalyzed by sulfuric acid as well as various metal salts. It is also catalyzed by the enzyme nitrile hydratase.
Acrylamide arises in some cooked foods via a series of steps initiated by the condensation of the amino acid asparagine and glucose. This condensation, one of the Maillard reactions followed by dehydrogenation produces N-(D-glucos-1-yl)-L-asparagine, which upon pyrolysis generates some acylamide.
The majority of acrylamide is used to manufacture various polymers, especially polyacrylamide.which are mainly used in water treatment.
Acrylamide is also a skin irritant and may be a tumor initiator in the skin, potentially increasing risk for skin cancer. Symptoms of acrylamide exposure include dermatitis in the exposed area, and peripheral neuropathy.
Thank you "Dear" Dear Khansaa Azeez Obayes, Thank you "Dear" Dear Falah Hamad Najjar for the valuable answers and the objective and nice discussion with appreciation and respect
Acrylamide is a chemical compound that is naturally formed in a wide range of foods when cooked. This group includes coffee, chocolate, almonds, fries, nuts, chips, cereals, bread, and even some vegetables and fruits. Acrylamide has been present in food since humans began to cook, but no one was aware of its presence until April 2002, when a group of Swedish scientists presented research that detected tiny levels of the compound in some baked and fried foods. Before the Swedish study, food was not analyzed for acrylamide because it was not used as a component, nor was it known to be one of its components.
Acrylamide is converted into a compound called glycidamide, which causes mutations in the DNA and leads to its destruction, and mutations in the DNA lead to cancer.
Thank you "very much" Dear Zainab J. Khudair objective and scientific answer, appreciation and respect for you
My dear colleagues took care to define lacrylamide from a chemical point of view. But I will talk a lot more about its uses so that we can pay attention to this highly dangerous compound.
Acrylamide is a chemical used in industries such as the paper and pulp, construction, foundry, oil drilling, textiles, cosmetics, food processing, plastics, mining, and agricultural industries. It is used in making paper, dyes, and plastics, and in treating drinking water and wastewater.
Acrylamide can be found in small amounts in consumer products including caulk, food packaging, and some adhesives. It is also present in cigarette smoke.
Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.
- The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen.”
- The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.”
- The US Environmental Protection Agency (EPA) classifies acrylamide as “likely to be carcinogenic to humans.” Please follow thi useful link: https://www.cancer.org/cancer/cancer-causes/acrylamide.html
Acrylamide is an organic compound used for the manufacture of polyacrylamides which find many industrial applications. It is also formed during the cooking at high temperature (above 120 ° C) of certain foods, including fried foods and in particular plant foods whose content is rich in carbohydrates and low in protein.
Based on the available data, food is estimated to make a significant contribution to total exposure of the general public to acrylamide. Average intakes for the general population were estimated to be in the range of 0.3 to 0.8 microgram of acrylamide intake per kilogram of body weight per day. Within a population, it is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body weight basis. Dietary intakes of acrylamide by some consumers may be several times higher than the average.
Dear Abderrahim BenKhaled, Dear Abdelghani chahmi Thank you very much for your scientific discussion and your objective answers with appreciation
Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment...
Acrylamide is naturally generated when certain rich substances are fried Carbohydrate, baked or roasted at high temperature, and produced when food is cooked At home and restaurants or prepared commercially. The mechanism of acrylamide in food is the reaction of reduced glucose, such as glucose, with free aspirin, an amino acid found in many foods during the loading reaction, reduced sugar, spinachamine and other amino acids, all naturally occurring in many plant-based foods. In some experimental animals, acrylamide has been shown to cause cancer at high doses. To date, the Food and Drug Administration, the World Health Organization and most health and regulatory bodies have not determined whether the presence of acrylamide in food poses health risks.
Acrylamide is a chemical compound that is naturally formed in a wide range of foods when cooked. This group includes coffee, chocolate, almonds, fries, nuts, chips, cereals, bread, and even some vegetables and fruits.
Is a toxic chemical compound represented by the following formula: C3H5NO. It is a solid white crystal with no odor. Dissolves in water, ethanol, ether and chloroform. Does not match acids or alkali, or oxidation factor, iron or iron salts. Dissolves without heat to become ammonia. Thermal analysis produces carbon monoxide, carbon dioxide and nitrate oxide. It is also made in some foods when exposed to high temperatures.
Acrylic amide is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid and soluble in water. Acrylamide is a potentially toxic and potentially cancer-causing substance that can be naturally present in uncooked, raw foods in very small amounts.
Acrylamide is an organic compound with the chemical formula CH2=CHC(O)NH2. It is produced industrially and highly toxic.
Acrylamide is a chemical used in industries such as the paper and pulp, construction, foundry, oil drilling, textiles, cosmetics, food processing, plastics, mining, and agricultural industries. It is used in making paper, dyes, and plastics, and in treating drinking water and wastewater.
Acrylamide can be found in small amounts in consumer products including caulk, food packaging, and some adhesives. It is also present in cigarette smoke.
Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.
Acrylamide can be found in food and could be formed during high temperature cooking via acrylic acid which may derived from the degradation of lipids, carbohydrates or free amino acids. Acrylamide has deleterious effects on the nervous system, reproductive system, immune system and the liver. How it causes cancer is not yet known.
Interesting and interesting information, many thanks to everyone who provided information or opinion and contributed and participated, appreciation and respect for all with greetings to all of you "
Acrylic amide is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid and soluble in water. Acrylamide is a potentially toxic and potentially cancer-causing substance that can be naturally present in uncooked, raw foods in very small amounts.
Acrylamide is a chemical used primarily to make substances called polyacrylamide and acrylamidecopolymers. Polyacrylamide and acrylamidecopolymers are used in many industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater, including sewage.
Thank you very much, dear researchers, for this information, an interesting discussion, my appreciation and my respect for all
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Acrylamide is a chemical that is controversial because of concerns about cancer in humans and is found in tobacco smoke, fries, and coffee.
Acrylamide is found in food wrappers and some adhesives, according to the National Cancer Institute of the United States.
Acrylamide is an organic compound used primarily to make substances in industrial processes. They are also found in consumer products and foods. Food and cigarette smoke are the major sources of acrylamide exposure. Studies have found that acrylamide exposure increases the risk of cancer and neurological damage. However, a large number of epidemiologic studies in humans also have found no consistent evidence of any type of cancer. Additional epidemiologic studies over time are needed to determine whether dietary acrylamide intakes are associated with increased cancer risks in people.
Acrylamide is a chemical used in industries such as the paper and pulp, construction, foundry, oil drilling, textiles, cosmetics, food processing, plastics, mining, and agricultural industries. It is used in making paper, dyes, and plastics, and in treating drinking water and wastewater.
Acrylamide can be found in small amounts in consumer products including caulk, food packaging, and some adhesives. It is also present in cigarette smoke.
Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.
- The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen.”
- The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.”
- The US Environmental Protection Agency (EPA)classifies acrylamide as “likely to be carcinogenic to humans.”
I agree with all of you, "All scientific and objective opinions Thank you" very much "to all researchers and academics with appreciation
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