Acrylamide: An invisible danger on our plates

Acrylamide – a term that sounds like a foreign word for many, hides one of the most potentially dangerous substances in our modern Nutrition. This chemical by -product is created when preparing food when strengthening foods such as potatoes or cereals are fried, baked or roasted at high temperatures above 120 ° C. The process that creates the crispy, golden brown crust that we love is at the same time the moment when acrylamide is created – a fabric that has the potential, ours Health to endanger massively.

Why acrylamide is so dangerous

Acrylamide is classified as potentially carcinogenic by scientists. Animal experiments have shown that the substance can cause DNA damage and promote the growth of tumors. These findings have led to acrylamide in the EU and the USA as “probably carcinogenic for humans”. The list of possible health risks is long: acrylamide is suspected of causing neurological damage, impairing fertility and promoting chronic inflammation.

The invisibility of acrylamide in food marking

One of the most disturbing questions is: Why doesn’t acrylamide appear on the ingredients of food? The reason for this lies in the way it arises. Acrylamide is not added as an ingredient, but forms during the heating process – for example when baking bread, roasting coffee or frying fries fries. Since it is not considered an intentional part of the product, the obligation to label is no longer necessary. This means that consumers can hardly understand how much acrylamide is in a product.

The Maillard reaction: the key to taste and color

The Maillard reaction is a chemical process that takes place from around 120 ° C when heating food and is one of the most important reactions in food preparation. She was after the French chemist Louis-Camille Maillard named, which described the basic mechanisms of this phenomenon in 1912.

How does the Maillard reaction work?
The reaction occurs when amino acids (the building blocks of proteins) react with reducing sugar (such as glucose or fructose) under heat. This creates a variety of new chemical compounds that are responsible for the brown color, the intense taste and the characteristic aromas of fried, roasted or baked dishes. This process is often confused with caramelization, but these are two different chemical processes-caramelization only affects sugar, while the Maillard reaction requires sugar and amino acids.

Where does the Maillard reaction appear?

• When roasting: Coffee, cocoa or nuts develop their typical flavors through this reaction.
• When baking: Bread, cake and cookies get their golden color and delicious taste.
• When roasting: Meat forms a brown crust that is full of taste.
• With French fries: The crispy cover is also created by the Maillard reaction.

The dark side of the Maillard reaction
Although the Maillard reaction offers many culinary advantages, it also carries risks. Under certain conditions – especially at high temperatures above 180 ° C – unwanted by -products such as acrylamide are created, which is considered potentially carcinogenic.

What diseases can be triggered by acrylamide?

Long -term stress from acrylamide can be a risk for various serious illnesses:

• Cancer: Acrylamide is associated with different types of cancer, including stomach, intestinal and kidney cancer.
• Neurological diseases: Studies indicate that acrylamide can affect the function of nerve cells, which could contribute to neurodegenerative diseases such as Alzheimer’s.
• Hormonal disorders: The fabric can influence the thyroid function and disrupt the hormone balance.
• Fertility problems: Studies have shown that acrylamide can affect fertility in men and women.

How can we avoid acrylamide?

Even if we cannot fully eliminate acrylamide from our diet, there are ways to reduce the stress:

• Gentle preparation: Avoid temperatures above 200 ° C and instead steam, cook or gentle baking.
• Gold yellow instead of dark brown: Let potato products such as fries or rösti fry until they are golden yellow and not dark brown.
• Water from potatoes: Rinse potatoes thoroughly before preparation or insert them into water to lower the sugar content that favors acrylamide formation.
• Prefer wholesale products: Pastries or bread made of whole grain often contains less acrylamide than white flour products.
• Avoid industrial products: Finished products such as chips or cookies often contain high amounts of acrylamide. Homemade alternatives are usually healthier.