The Study on Acrylamide
The researchers published what they found in the journal Nutrients. For the study, they examined dozens of studies stretching back to 2007 that included over 100,000 people. They discovered that higher acrylamide consumption was associated with a higher rate of cardiovascular issues. This includes heart attacks and strokes, and even death! The researchers cited various studies that found excessive amounts of acrylamide were associated with an 84% greater risk of cardiovascular death in vulnerable patients. This included people at risk of type 2 diabetes.
Acrylamide Exposure
Dietary exposure to high levels of acrylamide has been linked to a three to two-thirds increased risk of cardiovascular death. The researchers also cited a study from China that found that individuals with higher levels of acrylamide exposure had a 47–67% higher risk of developing cardiovascular disease over the following decade. Throughout the studies, the average amount of acrylamide in the diet varied between 32.6 and 57 micrograms per day, with the more ‘extreme’ end of the scale producing lower cardiovascular results.
Potential Mechanisms
Acrylamide levels in a typical slice of toast are estimated to be around 4.8 micrograms per slice. However, this amount effectively doubles when the toast is burnt. The researchers claimed that while it is unclear how acrylamide harms cardiovascular health, lab testing has identified potential mechanisms. One theory they proposed is that the chemical causes fat to accumulate in bodily tissues while also increasing inflammation, potentially contributing to precursors to cardiovascular disorders such as obesity.
Further Research
They also stated that more research into the possible effects of acrylamide on heart health is necessary considering its increasing exposure in daily life. It is a common food processing substance that everyone has unintentionally been exposed to throughout their lives. Acrylamide exposure occurs not only from ultra-processed foods but also from home-cooked and restaurant items, including those prepared using newer cooking technologies such as air fryers.
Mitigating Acrymalide Production
Given the current levels, identifying ways to reduce acrylamide production represents one of the most vital areas of research currently facing those in the food industry. The researchers stated that this was essential considering the general population’s lack of understanding about acrylamide. Furthermore, many people regard browned food as more enjoyable and flavorful.
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