Art of Diet

Carcinogen in your diet

The National Toxicology Program considers acrylamide to be a human carcinogen. Animal testing on rodents has shown that acrylamide exposure poses a risk for several types of cancer. A series of case-control studies have investigated the relationship between dietary intake of acrylamide and the risk of developing cancers of the oral cavity, pharynx, esophagus, larynx, large bowel, kidney, breast, and ovary. However, the evidence from human studies is still incomplete.

Coffee is a significant source of acrylamide exposure for adults. It certainly produces during early stage of roasting and later stage it is partially broken down, so the darker roast has less acrylamide than the lighter roast. Arabica coffee has less acrylamide than robusta coffee. The level of acrylamide decreases during the term of storage, so you should keep the bag in your cupboard for several months before brewing it. Different preparation methods result in different levels of acrylamide, lower level appears in filtered form.

Food and cigarette smoke are also the major causes of acrylamide contact for us.

Asparagine is an amino acid in proteins that found in many vegetables. When the vegetables, potatoes are heated to high temperature over 120 ⁰C certain sugars and asparagines can form acrylamides. Cooking methods due to the high temperature; frying, broiling, baking produce acrylamide in the foods. Potato chips, French fries, burnt toast contain high level of acrylamide.

How can you lower the amount of acrylamide consumed?

Shortening the cooking time, boiling or steaming instead frying are much better. Blanching potatoes before frying, drying in a hot air oven after frying have been shown to decrease the acrylamide content of some foods. 

Eat a healthy, balanced diet that is low in fat and rich in high-fibre grains, fruits, and vegetables. Do not forget your daily diet should contain 75-80% of raw foods.