The chemical compound acrylamide (acrylic amide) has the chemical formula C3H5NO. Its IUPAC name is 2-propenamide. It is a white odourless crystalline solid, soluble in water, ethanol, ether and chloroform. Most acrylamide is used to synthesize polyacrylamides which find many uses as water-soluble thickeners.
These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.
Acrylamide in fried or baked goods is produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls. Acrylamide in olives and prune juice comes through another process. It has been suggested that environmental pathways, such as the breakdown of the herbicide glyphosate (Roundup), are sources too. Smoking is also a major acrylamide producer. Estimates for the proportion in the diet coming from the consumption of coffee range from twenty to forty percent, however roasted coffee also contains a range of anti-cancer compounds and antioxidants.
Acrylamide is not created by cooking by normal boiling, and nearly all uncooked foods do not contain any detectable amounts. Browning or over-cooking of foods will produce acrylamide. Acrylamides can also be created during microwaving.
Source: CBC Marketplace: Health
