Acrylamide is yet another reason to avoid fried and processed foods since certain food preparation methods lead to the formation of chemicals that pose a potential health concern.
It was first detected in certain foods in April 2002 by the Swedish National Food Authority. Acrylamide is a chemical that naturally forms in certain foods (particularly starchy foods that are rich in carbohydrates and low in protein) during processing or high-temperature cooking, such as frying, roasting, and baking but not typically when boiling and steaming.
The highest concentrations of acrylamide are found in potato chips and french fries. It is also found in cigarette smoke.
The Joint Food and Agriculture Organization/WHO Expert Committee on Food Additives (JECFA) has identified dietary exposure to acrylamide as a potential concern. Acrylamide is known to cause cancer in animals, and at elevated doses it is toxic to the nervous system of both animals and humans. In addition, an 11-year prospective study in the journal of Cancer Epidemiology Biomarkers and Prevention (Nov 2007) found that an increased risk of endometrial and ovarian cancer was associated with higher intake of acrylamide from food.
The exact temperature at which acrylamide forms in food has yet to be determined, but it has so far not been found in food prepared at temperatures below 120 degrees Celsius (248 Fahrenheit).
The take-home message: avoid fried and processed foods and your body will thank you. In addition to taking Papillex, eat a diet high in fruits and vegetables and minimize the ingestion of saturated fats, and processed foods that impair immunity and contribute to inflammation in the body.