Acrylamide is an organic composition that is created in foods that contain starch when they are exposed to high temperatures, but it is also found in tobacco smoke. Low humidity and temperatures above 120 ° C are favorable conditions for the development of acrylamide in food. Acrylamide is odorless, white and crystalline, in ethanol, in water, in ether, and in chloroform.
Acrylamide polymerizes easily, and polyacrylamide contains various uses in the chemical industry, for example, as a clarifier for drinking water, as polymerization in press and tunnels, cosmetic, as a cohesive in the paper industries, for gene analysis in laboratories, in metallurgy, in the production of dyes, in the textile industry, among others.
The formation of acrylamide occurs mainly in foods with abundant carbohydrates when they are subjected to high temperatures, for example, in the baking and frying process. The main food products that contribute the most in the development of acrylamide are; French fries, chip potatoes and any other product that is made from potatoes, snack products such as bread, crackers, cereals, also includes botillería articles, pastries, pastries and cookies, instant coffee or toasted, as well as its substitutes, in addition certain infant foods created with cereals must also be included. Both the components and the processing and storage conditions, especially when it comes to temperature, are all fundamental elements that contribute to the development of acrylamide in food.
The toxic sequelae from a single oral dose is only with an amount greater than 100 mg / kg, the most harmful dose is located, as a general rule, over 150 mg / kg. Various investigations in various animal species have shown that the main organ damaged is the nervous system. Constant exposure to acrylamide causes degeneration in areas of the brain such as the brain thalamus, the cerebral cortex and the hippocampus, being very delicate for memory, learning and other cognitive performances and also affects the peripheral nerves.
