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Recent findings from a review published in the journal Nutrients have revealed alarming links between acrylamide, a common food contaminant, and cardiovascular disease (CVD) risk.

The study highlights a potential 60% increase in cardiovascular issues associated with acrylamide consumption, particularly from widely consumed foods such as baked goods, snacks and fried items.

Acrylamide: A ubiquitous contaminant

Acrylamide is formed during the high-temperature cooking processes of starchy foods, including bread, potatoes and coffee. This chemical arises from the Maillard reaction, where sugars react with amino acids, particularly asparagine, during baking, frying, and roasting. It is also prevalent in ultra-processed foods and can be found in tobacco smoke and some cosmetics.

The recent review examined 28 studies involving over 100,000 participants, indicating that higher acrylamide intake correlates with an increased risk of serious cardiovascular events, including heart attacks and strokes.

Notably, the findings suggest that individuals with high acrylamide exposure may face an 84% higher risk of cardiovascular mortality, especially among those with pre-existing conditions like type 2 diabetes.

Key findings

Children at higher risk: Children consume approximately twice as much acrylamide per pound of body weight compared to adults, raising concerns about their long-term health.

Womb exposure: Acrylamide can cross the placenta, meaning fetuses are exposed even before birth.

Diverse food sources: Acrylamide is found in a range of products, including chips, cookies, toast and fried rice, making it a widespread dietary concern.

Potential mechanisms: The review suggests that acrylamide may induce fat accumulation and inflammation, contributing to obesity and other CVD risk factors.

Industry implications

The findings underscore the need for food manufacturers to address acrylamide levels in their products. Solutions are emerging from companies like DSM, Novozymes and Kerry, which are developing strategies to mitigate acrylamide formation during food processing.

Public health initiatives are also crucial. The review advocates for increased awareness among consumers regarding acrylamide exposure, especially in home-cooked meals. Recommendations include avoiding overcooking starchy foods and aiming for a 'golden yellow' rather than browned appearance when cooking.

Despite existing guidelines from health authorities, including the FDA and EU regulations on acrylamide levels in foods, more proactive measures are needed to educate the public and reduce exposure.

The review calls for further research into the long-term effects of acrylamide and the development of effective mitigation strategies within the food industry.