What Is Acrylamide?
Acrylamide is a chemical that is used to make polyacrylamide materials. Polyacrylamide is used in the treatment of drinking-water and waste water where it is used to remove particles and other impurities (see Question 15). It is also used to make glues, paper and cosmetics. Polyacrylamide materials contain very small amounts of acrylamide. Acrylamide is also used in the construction of dam foundations and tunnels, and appears to be produced in some foods prepared at high temperatures.
Acrylamide is a chemical compound which is utilized in the production of polyacrylamide chemicals, which have a number of industrial uses. Products made with acrylamide are classically used as thickeners in industrial processes. In 2002, Swedish researchers learned that acrylamide was present in some foods, and they raised concerns about the health effects of acrylamide consumption. Several health and safety agencies monitor the levels of this chemical in food and drinking water, for the purpose of protecting the public. In the industrial realm, acrylamide is used in things like the production of plastics, synthetic textiles, and electrophoresis gels used in laboratories. The chemical is also used in the treatment of wastewater and drinking water, to encourage thickening so that impurities can be pulled out of the water. In the natural environment, acrylamide breaks down relatively quickly, and it does not have a tendency to bioaccumulate, as numerous studies have shown. Levels of the
They are loaded with trans fats, known to cause immune system depression, cardiovascular disease, diabetes, obesity, sterility, birth defects, decreased ability to produce breast milk, loss of vision, and weakening of your bones and muscles. rench fries are also high in acrylamide, a carcinogen that is found in starchy foods that have been fried or baked at high temperatures. The World Health Organization first began to look at the dangers of acrylamide in 2002 after the publication of a study in Sweden that linked acrylamide consumption with cancer. Since then, independent studies in the United States, Germany, Norway, Switzerland, and England have confirmed the link between acrylamide consumption and risk of developing cancer. A few months after the original report out of Sweden, the Center for Science in the Public Interest in Washington, D.C., did its own study on the acrylamide content of the most common starchy foods in the North American diet. Please see chart for their results.
