acrylamides

Acrylamides are a class of chemical compounds that contain the acrylamide functional group. The simplest member is acrylamide (C3H5NO), a reactive monomer used to produce polymers. The term also covers polyacrylamide polymers formed by polymerizing acrylamide monomers. These polymers are widely used as flocculants in water treatment, as thickening agents in cosmetics and personal care products, and in paper production and mining.

Acrylamide monomer is neurotoxic in animal studies and is considered possibly carcinogenic to humans. Occupational exposure to acrylamide and its polymers occurs in manufacturing and polymerization facilities, while consumer exposure is mainly from trace monomer in products and, importantly, from foods formed at high temperature.

Acrylamide forms in carbohydrate-rich foods during high-temperature cooking, such as frying, roasting, and baking, typically above 120°C. It arises from a reaction between reducing sugars and the amino acid asparagine. Common sources include fried potatoes, potato chips, breakfast cereals, bread, and other baked goods. Levels vary with cooking time, temperature, and food composition.

Health and regulation: IARC classifies acrylamide as probably carcinogenic to humans (Group 2A) based on animal data and limited human data. Regulatory agencies have issued guidance to minimize exposure, especially in foods and workplaces. Mitigation measures include altering processing conditions to reduce formation and avoiding over-browning in foods.

Detection and monitoring: acrylamide levels are measured by analytical methods such as LC-MS/MS in foods and air or wipe samples in workplaces. Safety practices focus on reducing residual monomer in consumer products and controlling exposure in occupational settings.