Photo by Canva

Acrylamide, a chemical compound that forms in starch-rich foods such as potatoes and bread during cooking processes like roasting, baking, or frying, has been the subject of this investigation due to its potential carcinogenic effects.

The study aimed to not only analyze the food consumption patterns among teenagers but also to examine the relationship between dietary acrylamide intake and other non-dietary factors. Utilizing innovative methods, including the FIRE procedure developed at Stockholm University for blood analysis, the researchers were able to measure acrylamide as adducts to hemoglobin, indicating the dose of acrylamide that has reacted with hemoglobin in the body.

All study participants were exposed to acrylamide

Findings from the study indicate that all participating teenagers were exposed to acrylamide, through common foods like bread and french fries. Moreover, the study identified a notable difference among a small group of smokers who exhibited higher levels of acrylamide exposure. Tobacco smoking is another known source of this chemical. 

Although the estimated acrylamide exposure levels among the teenagers were lower than those previously observed among Swedish adults, the levels indicate similar food habits. 

Eystathios Vryonidis. Photo: Stella Papadopoulou

The first author and former PhD student at the Department of Environmental Science Efstathios Vryonidis points out, "Eliminating acrylamide from our food is practically impossible. The focus should instead be on eating a varied and balanced diet rather than completely cutting out those that might contain acrylamide." 

This work sheds new light on the current dietary exposure to acrylamide of the public, promoting informed food choices among both teenagers and adults.

Read the article in Frontiers in Nutrition