Acrylamide can be absorbed into the body through eating, drinking, breathing or direct skin contact. Studies show that acrylamide exposure is linked to cancer, and it is toxic to the nervous and reproductive systems.
How Much Acrylamide is in Food?
* US Environmental Protection Agency
** European Union
Why Will Dietary Acrylamide Be Regulated?
Studies have shown that acrylamide:
Damages DNA and neural and reproductive systems. DNA damage is the main driver of tumor formation (cancer).
Is associated with risk of developing kidney, ovarian, and endometrial cancers in 32 scientific publications covering 56K patients.
Reduces baby birth weight and head circumference, which are key negative indicators of future health and development.
Existing Methods for Lowering Dietary Acrylamide Levels
- Food preparation and processing practices
- New GMO crops with lower levels of asparagine
- Incorporate acrylamide-reducing chemicals or enzymes produced by GMO organisms into food production process
- Unable to reduce the acrylamide potential in food
- Unable to completely eliminate acrylamide in food
- Logistically or economically difficult to implement