All the big names have fallen, why is acrylamide so powerful?

All the big names have fallen, why is acrylamide so powerful?

Original Zhongkai
Acrylamide is a favorite topic of the media, and this "carcinogen" is often detected in food
.

Recently, not only MUJI, but also Danish cookies, Qu Duoduo, Quaker Oatmeal, etc.
have been shot
.

Every time a news report comes out, consumers will complain that food companies have no conscience, or go home to eat safely
.

But in fact, you have a big misunderstanding about it, and it can even be said that you were crippled by the media
.

 
1.
The price of acrylamide is delicious.

Maillard reaction is the reaction of sugar/carbohydrate and amino acid/protein at high temperature.
It is extremely common in food processing
.

Maillard reaction is accompanied by the production of trace amounts of acrylamide, so it is common in high-temperature processed foods
.

    However, there are many kinds of Maillard reaction products, and a considerable part of them are flavor substances
.

    At the same time, Maillard reaction also browns the color of food, such as the color of roasted meat and braised pork
.

    It can be said that without Maillard reaction, the color, flavor, and flavor of food will be much inferior
.

    So what can I say, you dare not eat, let me come
.

 
    2.
Acrylamide is a potential carcinogen.
The
    International Agency for Research on Cancer has listed acrylamide as a category 2A carcinogen, which means that it has a clear carcinogenicity to laboratory animals and unclear carcinogenicity to humans
.

    At present, acrylamide is not regarded as an important health threat in the world.
The risk assessments of many official agencies consider it not to be a concern.
Therefore, there is no limit for acrylamide in international standards and national standards
.

    However, the International Food Code, the United States, the European Union, etc.
have all provided the industry with guidelines for reducing acrylamide in food.
The European Union has proposed an indicative value to urge and guide enterprises to reduce the content of acrylamide
.

    A few years ago, there was a media report that a certain brand of coffee acrylamide exceeded the limit, that is, the "indicative value" was misunderstood as a limit value
.

 
    3.
The content of acrylamide in different foods varies greatly
    .
There are many factors affecting the content of acrylamide in foods, mainly the ingredients, heating temperature, and time
.

    High-carbohydrate, low-protein foods are more likely to produce acrylamide, such as fried and baked cereals and potato foods.
French fries and potato chips are the most typical foods
.
 
    Generally, the higher the heating temperature, the more acrylamide is produced, and the production speed of acrylamide is the fastest at 140-180 degrees
.

    The longer the heating time, the more acrylamide, which may be related to the dehydration of food and the increase in temperature
.

    In addition, the color of food can be used to visually judge the acrylamide content.
The darker the frying/baking/grilling color, the more acrylamide is usually
.
 
    4.
The food sources
    of acrylamide are diverse.
Which foods do you eat acrylamide mainly come from? One is to look at the level of acrylamide, and the other is to look at the amount of acrylamide
.

    Different dietary patterns have a great influence.
For example, European and American consumers mainly come from French fries, potato chips and baked goods
.

    According to research data from mainland China and Hong Kong, about half of the acrylamide consumed by Chinese people comes from cooking at home
.

    This is because Chinese cooking especially likes stir-frying and frying, which will produce a lot of acrylamide
.

    This has been the case since ancient times, but you only know it today
.
 
    5.
Make good
    media reports or some so-called "third-party assessments" that are not better than those sold by yourself.
I often stare at acrylamide because it is potentially carcinogenic and ubiquitous.
It is especially suitable for negative news.
Then I ask companies for "advertising".
Serving"
.
(It means hush money / protection money)
    often shot of fried foods, baked goods, including French fries, potato chips, coffee, biscuits, cookies, cake, bread, instant noodles and so on
.

    But in fact, for the same food, the process control of food companies is far better than home-made
.

    Here are a few data (not representative):
    homemade French fries, 1100 micrograms/kg (CCTV);
    street fried dough sticks, 495 micrograms/kg (CCTV);
    stir-fried zucchini, 360 micrograms/kg (Hong Kong Food Ring Department);
    McDonald’s/KFC French fries, 240-280 micrograms/kg (a media evaluation);
    instant noodles, 30 micrograms/kg (CCTV)
.

 
    6.
How should you view relevant reports and
    talk about three points
.

    First of all, it is time to eat and drink.
Many media reports are groaning without disease
.

    Secondly, in home cooking, use more steaming and stewing, less frying and roasting, and blanching vegetables before frying.
This is not only for acrylamide, but a general recommendation
.

    Third, foods with high acrylamide content are often high in oil and salt and need to be controlled
.

    I'm done, I can applaud
.