acrylamide
Heat-formed food toxin
Acrylamide is a chemical compound that forms when starchy foods are cooked at high temperatures—particularly when frying, roasting, or baking potatoes and grains.
It's classified as a probable carcinogen, prompting health advisories about crispy fries and burnt toast.
Industrially, acrylamide is used to make polyacrylamide, a polymer for water treatment and laboratory gels.
Amide-bearing amino acid
- fryingCooking in shallow fat
- bakingCooking with dry heat
- roastingCooking with dry heat
- browningFood darkening when cooked
high temperature · cooking · coffee · french fries · potato chips · bread · breakfast cereals · crackers
Chance of malignancy developing
- mutagenicCausing permanent DNA changes
- carcinogenCancer-promoting agent
- epidemiologyStudy of disease spread
- risk assessmentEvaluating likelihood of harm
chronic exposure · biomarkers · metabolites · cancer prevention · long-term effects
Single printed side
- crosslinkingChemical bonds between polymers
- monomerChain-forming molecule
- polymerizationMonomers bonding into chains
- molecular weightTotal mass of atoms
nucleic acids · amino acids · mass spectrometry · analytical chemistry · chromatography · molecular biology · staining · ladder
U.S. health regulator
- food safetyIllness prevention through handling
- dietary guidelinesRecommendations for healthy eating
- consumer awarenessUnderstanding of marketplace choices
- public healthCommunity-level disease prevention
Damage to peripheral nerves
- axonNeuron's signal-sending projection
- demyelinationNerve sheath degradation
- neurodegenerationProgressive loss of neurons
- tremorsSlight shaking movements
ataxia · nervous system · motor impairment · sensory impairment · occupational hazard · nerve damage · numbness · tingling
asparagine
Amide-bearing amino acid
browning · high temperature · cooking · coffee · french fries · potato chips · bread · breakfast cereals · crackers · toast
cancer risk
Chance of malignancy developing
- mutagenicCausing permanent DNA changes
- carcinogenCancer-promoting agent
- epidemiologyStudy of disease spread
risk assessment · chronic exposure · biomarkers · metabolites · cancer prevention · long-term effects
PAGE
Single printed side
- crosslinkingChemical bonds between polymers
- monomerChain-forming molecule
- polymerizationMonomers bonding into chains
molecular weight · nucleic acids · amino acids · mass spectrometry · analytical chemistry · chromatography · molecular biology · staining · ladder
FDA
U.S. health regulator
- food safetyIllness prevention through handling
- dietary guidelinesRecommendations for healthy eating
- consumer awarenessUnderstanding of marketplace choices
neuropathy
Damage to peripheral nerves
- axonNeuron's signal-sending projection
- demyelinationNerve sheath degradation
- neurodegenerationProgressive loss of neurons
tremors · ataxia · nervous system · motor impairment · sensory impairment · occupational hazard · nerve damage · numbness · tingling · weakness
acrylamideantioxidant
Oxidation-preventing molecule
nutrient · safety · phytonutrient · vitamin · protection