Acrylamide – The bitter truth about processed food.

Acrylamide-May cause cancer.

Know what is Acrylamide.

Acrylamide is an element in foods that is formed naturally as a result of the reaction of amino acids and glucose during ripening. But it can be carcinogenic. Many experiments and research have been done in this regard since 2002, in which many global organizations participated.

In particular, organizations within the food industry have described acrylamide as very common. The presence of acrylamide levels is accepted by the food industry but is not considered a carcinogen. Whereas cancer has been clearly confirmed in other studies conducted on laboratory animals.

Acrylamide is considered to be the cause of many serious diseases. These can be found in almost all those food items in different quantities. Which are cooked too much or heated repeatedly. Like frying, roasting etc. In many hotels in India, food is cooked simultaneously and heated again and again.

Here also there is a possibility of acrylamide formation. In some food items like potatoes, when boiled, acrylamide like substances were not found, whereas in the same potato chips which were deep fried, acrylamide was found. The discovery of the presence of acrimide in food items is not very old. In 2002 itself, in a thorough investigation of cancer causing elements, the presence of acrimide was identified in some food items.

The presence of acrylamide in the snacks packets sold in the name of snacks or namkeen available in the Indian market may be two to four times that of the international star. In India, many types of snacks are sold locally as well as branded snacks. Many of which are also licensed by FSSAI. And many do not have a license at all.

The level of acrylamide in these is not found to be double or triple but even to life-threatening levels. Which are being sold in the market in front of the eyes of security and regulatory institutions and agencies. And their consumers are mostly poor children or people who drink alcohol. The liver of both the child or the alcoholic remains at risk. Such products are manufactured in various cities of India where oil is used for frying.

As long as it does not affect the color and fragrance of the product. And to keep this going on, many types of chemicals are also used in oil. Due to which, along with acrylamide, other chemicals start forming which are life-threatening. You can easily see such packet packed snacks of death and liquor in villages and small towns.

In 2003, the European Commission created The Heat Generated Food Toxicants (Heatox) research project and formed a committee to investigate acrylamide and similar substances. In 2005, the Attorney General of California filed a case against four manufacturers of French fries and potato chips, HJheinz co., Frito-Lay, kettle food and Lankeb Inc. In western countries, public awareness about acrylamide has been spreading since 2002. And in different countries, guidelines regarding acrylamide and measures to reduce acrylamide in the process industry are being promoted.
On the contrary, in India, there is no mention of acrylamide even in any discussion. Whereas in the Indian food business, presence of acrylamide is a common phenomenon. Here, even the food safety officers and employees themselves do not know what acrylamide is.

Indian Snacks Market Acrylamide is often formed when starch-based products are overheated or repeatedly heated. And it is also formed as a result of mutual reaction between some food ingredients and chemicals. In the Indian market, sugar-free sweets and items like Kachori Samosa made from flour and Acrylamide can be found in pizza, burger, bread etc. which is under the supervision of FSSAI. But regulation and control cannot be said.