A court battle that has been on-going for several years resulted in a California judge ruling that coffee companies, who did not want to settle financially out of court, must post cancer warnings about possible levels of acrylamide. Extreme levels of acrylamide have been shown to increase the risk of cancer in rats, but studies have not shown that acrylamide has caused cancer in humans.
So, should you stop eating foods with acrylamide? The FDA's recommendation is no, you should not: "FDA's best advice for acrylamide and eating is that consumers adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans (2015-2020)."
Among water-soluble polymers, acrylamide based copolymers and homopolymers provide a wide range of functionalities and benefits to a variety of applications .
Acrylamide based polymers are often used as thickeners, stabilizers, film formers, rheology modifiers, emulsifiers, lubricity aids, conditioners, and viscosity control agents for enhanced oil recovery [2, 3].
Their findings were clear: eating high acrylamide content foods produced no greater risk of intestinal, bladder or kidney cancer.
Professor of Social Medicine Lars Hagmar at the University of Lund warned that it was too soon to jump to the other extreme and would not yet conclude that acrylamide is harmless.
Les critiques n'ont pas tarde a retorquer que cette action en justice n'etait pas basee sur des etudes serieuses et qu'elle ne tenait pas compte d'une etude selon laquelle l'acrylamide, substance chimique presente dans les frites et les autres aliments cuits a hautes temperatures, ne provoquait pas le cancer.
La FDA etudie toujours a l'heure actuelle l'impact des niveaux d'acrylamide dans les aliments.
is highly used in water treatment industry.
Moreover, a strong case can be made that the release of acrylamide
monomer in the environment does not present a lasting hazard as these compounds can be biologically degraded in both aerobic and anaerobic conditions.
Polyacrylamides of high commercial interest are copolymers of acrylamide
(1, In Figure 1) with sodium or ammonium salts of acrylic acid (4) or 2-acrylamldo tert-butylsulfonic acid (ATBS) (5) to produce anionic polymers or with acryloyloxyethyltrimethylammonlum chloride (AETAC, 6), to produce cationic polymers.
OBJECTIVES: The aim of this study was to assess human exposure to acrylamide
and glycidamide in the general U.S.
prepared starch graft copolymers with acrylonitrile (13) and acrylamide
(14) using ceric ammonium nitrate (CAN) as the initiator.
Prior to April, acrylamide
was known mainly as a chemical intermediate in the production of polyacrylamides, dyes and copolymers for contact lenses.
Chips and crisps were found to have much more acrylamide
than raw potatoes, and the substance increased the more the food was cooked.