ACRYLAMIDE – A MAJOR HEALTH CONSERN.

Zeracryl has a cost-effective solution for the food industry. Most people who are exposed to acrylamide in their food are not familiar with it and the health effect. Several studies have shown acrylamide to be both carcinogenic (cancer-causing) and genotoxic (causing damage of, or mutation of DNA). Lower birth weight and lower fertility are also observed. However, it is currently not possible to determine the precise level of risk for human health. Acrylamide is formed through the “Maillard reaction” which takes place when certain starchy foods are cooked (including baking, frying, and roasting) at temperatures above 120o C. Acrylamide was identified in food in 2002 in Sweden. Currently, most of the concern about acrylamide is in European nations, particularly Sweden, Denmark, France and Germany.   Focus on acrylamide is much lower in the U.S. and Canada, but with a big exception – California. Studies by the U.S. Centers for Disease Control (CDC) have found that a lot of us carry this chemical in our bodies. Some of this body burden of acrylamide could be due to the fact that it is also present in cigarette smoke. But, there is no denying that it is also all over the place in the European and North American food supply. Baked items and coffee are on that list. So are French fries and potato chips, plus a lot of others.  Just about everyone who eats cooked or processed foods gets a bit of acrylamide in their body. Around 40 % of the exposure comes from fried potato product. The European Food Safety Authority (EFSA) has an on-going full risk assessment of the toxicity of acrylamide for...