ISSN:
2181-3906
2025
International scientific journal
«MODERN
SCIENCE
АND RESEARCH»
VOLUME 4 / ISSUE 9 / UIF:8.2 / MODERNSCIENCE.UZ
155
THE IMPACT OF ACRYLAMIDE ON HUMAN HEALTH: WHAT YOU NEED TO
KNOW
Dadakhodjaeva Shakhzoda Murod qizi
https://doi.org/10.5281/zenodo.17115514
Abstract.
Acrylamide is a chemical that forms naturally in starchy foods during high-heat
cooking. Since it was first found in food in 2002, it has raised health concerns due to its probable
classification as a human carcinogen and its potential effects on the nervous and reproductive
systems. This article looks at where acrylamide comes from, its metabolic pathway, and what
current science says about its health risks. It also offers practical tips for lowering acrylamide
intake through changes in diet and lifestyle.
Keywords:
acrylamide; toxicity; glycidamide; health risks; food; public health.
1. Introduction
Acrylamide is an organic compound that appears in carbohydrate-rich foods cooked at
high temperatures, especially when frying, roasting, or baking. Common sources include potato
chips, bread, breakfast cereals, and coffee. In addition to dietary sources, acrylamide is found in
cigarette smoke. Its widespread presence and possible health risks, including nerve damage and
cancer, have made it an important topic in public health research. Its widespread presence and
potential health risks, including neurotoxicity and carcinogenicity, acrylamide has become a
focus of public health research. This article covers what acrylamide is, how it forms, where it is
found, and what current evidence says about its effects on human health.
2. Methods
This article is a narrative review based on secondary sources. It summarizes findings
from scientific literature, including peer-reviewed studies, reports from government agencies
(FDA, IARC, EFSA, NCI), and systematic reviews. The selection focused on studies that include
both animal and human data, prioritizing those published in well-known journals or trusted
public health platforms.
3. Results
3.1 Sources and Formation of Acrylamide
•
Primary sources
: Fried and baked starchy foods (potatoes, bread, cereals, roasted
coffee).
•
Non-dietary source
: Cigarette smoke.
•
Formation mechanism
: Occurs through the Maillard reaction at temperatures above
120°C.
3.2 Metabolism and Toxicology
•
Absorption
: Through food ingestion or inhalation.
•
Metabolism
: In the liver, acrylamide is converted into glycidamide
—
a genotoxic
metabolite capable of binding to DNA.
3.3 Health Risks
a) Carcinogenicity
•
Classified as a
Group 2A carcinogen
by IARC (probably carcinogenic to humans).
•
Animal studies
show a higher rate of tumor incidence.
ISSN:
2181-3906
2025
International scientific journal
«MODERN
SCIENCE
АND RESEARCH»
VOLUME 4 / ISSUE 9 / UIF:8.2 / MODERNSCIENCE.UZ
156
•
Human studies
are inconclusive but suggest possible links to cancers (e.g., kidney,
endometrial, ovarian).
b) Neurotoxicity
•
Seen in occupational settings.
•
Symptoms: muscle weakness, numbness, motor dysfunction.
•
Unlikely at dietary exposure levels.
c) Reproductive and Developmental Toxicity
•
Animal evidence
show sperm damage and developmental delays.
•
Effects occur at higher exposure levels than those from typical food intake.
d) Metabolic Effects
•
Glycidamide may:
o
Increase blood glucose levels.
o
Elevate cholesterol and triglycerides.
o
Raise blood pressure.
•
These disruptions could lead to
obesity
,
insulin resistance
, and
cardiovascular disease
.
4. Discussion
4.1 Interpretation of Findings
While animal studies provide strong evidence of acrylamide’s harmful effects, human
studies remain limited and not definitive. Still, metabolic changes observed in early research
suggest need for caution, especially for those populations, who consume a lot of fried or
processed foods.
4.2 Practical Recommendations for Reducing Exposure
1.
Choose darker roasted coffee
–
Acrylamide breaks down during longer roasting.
2.
Avoid overcooking starchy foods
–
Cook to a golden yellow, not dark brown.
3.
Store potatoes correctly
–
Do not refrigerate to avoid higher sugar levels.
4.
Use alternative cooking methods
–
Boiling and steaming don’t produce acrylamide.
5.
Limit processed snacks
- processed food have higher sugar levels
6.
Avoid smoking
–
A major source of non-dietary acrylamide exposure.
4.3 Implications for Public Health
Due to acrylamide’s wide occurrence and potential risks, raising public awareness and
dietary modifications can help as effective preventive strategies. Regulatory monitoring and
further research are needed to clarify safe exposure levels and long-term effects on humans.
5. Conclusion
Acrylamide is a common byproduct found in many heat-processed foods and cigarette
smoke. Although the health risks to humans are still under investigation, its classification as a
probable carcinogen and findings from animal studies support a cautious approach. Reducing
exposure is wise through straightforward dietary and lifestyle choices. Moderate coffee drinking
is safe as part of a balanced diet. Public education and continued research are essential for
managing health risks linked to acrylamide.
ISSN:
2181-3906
2025
International scientific journal
«MODERN
SCIENCE
АND RESEARCH»
VOLUME 4 / ISSUE 9 / UIF:8.2 / MODERNSCIENCE.UZ
157
References
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Acrylamide Questions and Answers
.
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.
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