akryylina

Akryylina, also known as acrylamide, is a chemical compound with the formula C3H5NO. It is a white crystalline solid that is soluble in water and has a slightly sweet taste. Acrylamide is primarily used in the production of polyacrylamide, a polymer used in various applications such as water treatment, paper manufacturing, and as a thickener in food and cosmetics.

The most significant concern regarding acrylamide is its potential health effects. It is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC). Studies have shown that acrylamide can form in starchy foods during cooking processes, particularly at high temperatures. This has led to public health concerns, as acrylamide has been detected in a wide range of cooked foods, including potato chips, French fries, and bread.

The European Food Safety Authority (EFSA) has set a maximum level of acrylamide in food at 100 micrograms per kilogram of food. However, the World Health Organization (WHO) has recommended a lower limit of 25 micrograms per kilogram to reduce the risk of cancer.

Research is ongoing to understand the mechanisms by which acrylamide causes cancer and to develop strategies to reduce its formation in food. In the meantime, consumers are advised to limit the consumption of high-temperature cooked starchy foods and to choose low-acrylamide varieties when possible.