Acrylamide
Acrylamide (pronounced: a-kril-a-mide) is a chemical compound that is primarily used in industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater. It is also found in some foods.
Etymology
The term "acrylamide" comes from the parent compound, acrylic acid. The suffix "-amide" comes from the organic chemistry nomenclature, indicating a functional group containing a carbonyl group (C=O) linked to a nitrogen atom.
Chemical Properties
Acrylamide is a white, odorless, crystalline solid. It can polymerize (react forming a polymer) with itself at room temperature, but the reaction is much faster at higher temperatures. This reaction is exothermic (releases heat), and can lead to violent polymerization if not controlled.
Health Effects
Long-term exposure to acrylamide can lead to neurological damage and increase the risk of cancer. It is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC).
Food Sources
Acrylamide is formed in certain foods, particularly starchy ones, during high-temperature cooking processes, such as frying, roasting, and baking. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for its formation in cooked foods.
Regulation
In many countries, regulatory authorities like the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) provide guidance on how to reduce levels of acrylamide in food.
Related Terms
External links
- Medical encyclopedia article on Acrylamide
- Wikipedia's article - Acrylamide
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski