What is acrylamide?

Acrylamide is a recognized harmful compound with carcinogenic, genotoxic, neurotoxic and reproductive toxic effects. Acrylamide in food is formed by a natural chemical reaction between sugar and asparagine (an amino acid) and occurs primarily in plant foods, especially potato products such as chips and crisps; grain-based foods such as cookies, crackers, breakfast cereals and toast; and coffee. Acrylamide is easily formed during high-temperature cooking (above 120°C (248°F)), such as frying, roasting and baking. Acrylamide causes cancer in experimental animals at high doses and is "reasonably anticipated to be a human carcinogen." Therefore, reducing acrylamide levels in foods may mitigate the potential risk of acrylamide exposure to human health.

Studies have shown that beans roasted for longer periods of time in air fryers contain significantly higher levels of acrylamide. Asparagine content varies greatly among different bean varieties. Sucrose is the main sugar in all bean varieties, with galactose and glucose present in smaller amounts. Wandu kong (peas) roasted in an air fryer had the highest acrylamide formation, followed by Ultari kong (kidney beans) and Heoktae (black beans). Acrylamide formation was strongly positively correlated with the free asparagine content in beans. Therefore, avoiding bean foods (e.g., potatoes, potato chips) prepared in an air fryer can help reduce acrylamide intake.

Methods to reduce acrylamide foods

• Choose foods below 120°C (248°F)

• Choose potato varieties that are low in acrylamide precursors

• Optimize potato maturity by controlling planting time, harvest time, and input management, and remove immature tubers before processing

• Avoid handling potatoes vigorously, avoid bruising potatoes, and select or carefully trim defective potatoes

• Avoid cold temperatures during transport and storage to control sprouting and provide ventilation

• Evaluate the sugar content of potatoes or use methods to reduce sugar content

• Cut chips into shapes with low surface area to volume ratios and screen out small pieces when cooking

• Reduce cooking time and cook potato chips (such as French fries) until golden brown rather than golden brown. Toast bread to the lightest acceptable color.

• Wash or soak potato slices before frying

References:

[1] JUNG M Y, BAEK C H, MA Y, et al. Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars[J]. Food Science and Biotechnology, 2024, 13 1. DOI:10.1007/s10068-024-01633-w.