Acrylamide

Acrylamide is an organic chemical with the formula C3H5NO. It is a colorless, crystalline solid that is used as an intermediate in the production of polyacrylamide polymers, which are widely employed in water treatment, papermaking, textiles, and cosmetics. Industrially, acrylamide is produced by the hydration of acrylonitrile, typically in the presence of acid catalysts, yielding acrylamide and ammonium sulfate as byproducts.

Acrylamide can form in carbohydrate-rich foods during high-temperature cooking, such as frying, baking, and roasting, through reactions in the Maillard pathway. It is commonly found in fried potato products (chips and french fries), bread and crackers, coffee, and cereals. Levels vary with cooking temperature, time, food type, and processing methods. Acrylamide can be present in other processed foods as well, often at trace levels.

Health and safety: Acrylamide is neurotoxic at high exposure and has produced carcinogenic effects in animal studies. The International Agency for Research on Cancer classifies acrylamide as probably carcinogenic to humans (Group 2A). Public health bodies monitor dietary exposure and have issued guidance to reduce formation in foods and to minimize occupational exposure. Practical reduction strategies include cooking at lower temperatures, shorter cooking times, avoiding excessive browning, soaking cut potatoes before frying, and blanching when appropriate. In industrial settings, exposure limits and control measures are implemented to limit worker contact with the monomer. Analytical methods such as chromatography coupled with mass spectrometry are used to detect and quantify acrylamide in foods and environmental samples.