Acrylamide

Acrylamides

Drinking Water

Epoxy Compounds

Plant Tubers

Acrylates

Electrophoresis, Disc

Tryptophan

Food Contamination

Food Analysis

Carcinogens

Spectrometry, Fluorescence

Acrylic Resins

Mutagens

Toxicity Tests

Food Handling

Electrophoresis, Polyacrylamide Gel

Potassium Iodide

Acrylamide

Toast (food)

French fries

Raw foodism

Weerman degradation

Potato

Shallow frying

Reducing sugar

N,N'-Methylenebisacrylamide

Polyacrylamide gel electrophoresis

Asparagine

Immobilized pH gradient

Maillard reaction

Polyquaternium-7

Soil conditioner

Chromatolysis

Fried potatoes

Polyacrylamide

Glycidamide

Ethiopian cuisine

Potato chip

Wheatena

Rhoca-Gil

Acorus americanus

Instant coffee

Mutagen

QPNC-PAGE

Microwave oven

Asparaginase

Michal Hocek

Exposure23

• Up to now, 3 epidemiological studies have shown clear inverse associations between prenatal acrylamide exposure and birth size. (nih.gov)
• Food and cigarette smoke are the major sources of acrylamide exposure. (nih.gov)
• How can I reduce my family's exposure to acrylamide? (nih.gov)
• Workers may be harmed from exposure to acrylamide. (cdc.gov)
• The following resources provide information about occupational exposure to acrylamide. (cdc.gov)
• Criteria for a Recommended Standard: Occupational Exposure Standard for Acrylamide -DHHS (NIOSH) Publication No. 77-112. (cdc.gov)
• Working in the production or use of acrylamide and acrylamide containing products (exposure may occur through skin contact). (cdc.gov)
• Acrylamide reduces the ability of male animals to produce offspring and could cause similar effects in humans, but not likely at exposure levels experienced by most people. (cdc.gov)
• Acrylamide can cross the placenta and result in exposure to unborn children. (cdc.gov)
• How can families reduce the risk of exposure to acrylamide? (cdc.gov)
• The EPA has determined that the exposure to acrylamide in drinking water at concentrations of 1.5 milligrams per liter (1.5 mg/L) for one day or 0.3 milligrams per liter (0.3 mg/L) for 10 days is not expected to cause any adverse effects in a child. (cdc.gov)
• But when it comes to reducing cancer risk, Jones said there are a number of practices more beneficial than reducing acrylamide exposure. (foodsafetynews.com)
• Despite the politicisation of the advice, both papers, to their credit, sought opinions from Cancer Research UK and British Food Standards Agency experts, who state that acrylamide carcinogenicity is unknown in humans, and exposure is thought to be low. (researchtheheadlines.org)
• Acrylamide intake from smoking is at least three times higher than dietary exposure, as if you needed another reason to quit. (researchtheheadlines.org)
• This document utilizes well over 200 references to clarify current knowledge on the health consequences of exposure to acrylamide. (who.int)
• Analysis of covariance showed that the rate of recovery from a second exposure to acrylamide was comparable to the rate of recovery from the first exposure. (johnshopkins.edu)
• The Office of Environmental Health Hazard Assessment (OEHHA), the lead agency that implements California's Proposition 65 (Prop 65), recently finalized a regulation that addresses when acrylamide in cooked or heat processed foods creates an exposure requiring a warning under Prop 65. (hoganlovells.com)
• Notwithstanding OEHHA's issuance of the new regulation, a preliminary injunction barring the filing of any new Prop 65 challenges alleging failure to warn over exposure to acrylamide in foods remains in effect. (hoganlovells.com)
• As summarized in our October 2022 update, 1 the new regulation addresses what constitutes an "exposure" to acrylamide from cooked or heat processed food. (hoganlovells.com)
• As a general matter and for all types of foods, acrylamide formed by cooking or heat processing does not create an "exposure" requiring a warning if a manufacturer has reduced the acrylamide to the "lowest level currently feasible" by employing practices recommended in the Codex Code of Practice for the Reduction of Acrylamide in Foods. (hoganlovells.com)
• Hubert and his team study people's exposure to a chemical called acrylamide . (cdc.gov)
• He's currently working with the CDC's National Health and Nutrition Examination Survey and other researchers to investigate possible effects of acrylamide exposure on people's health. (cdc.gov)
• Hubert also has worked with researchers at Harvard and in Europe using unique study cohorts such as the "Nurse's Health Study" and the "European Prospective Investigation into Cancer" to obtain better information about possible associations between acrylamide exposure and cancer. (cdc.gov)

Implement the acrylamide reduction measures2

• So your goal is to implement the acrylamide reduction measures that informed, health-conscious consumers demand, while maintaining the product quality they expect. (novozymes.com)
• This award-winning ingredient works effectively at the broadest range of applications, so you can implement the acrylamide reduction measures demanded by informed, health-conscious consumers, while maintaining the product quality they expect. (univarsolutions.com)

French fries4

• French fries and potato chips, for example, may have measurable acrylamide levels. (nih.gov)
• Among the hundreds of foods that produce acrylamide when browned or burnt during cooking, the greatest concentrations of acrylamide are found in fried potatoes (including French fries), roasted coffee and bread. (foodsafetynews.com)
• French fries are also high in acrylamide , a possible carcinogen that is found in starchy foods that have been fried or baked at high temperatures. (drbenkim.com)
• Put another way, the amount of acrylamide found in a large order of French fries at a fast food restaurant is at least three hundred times higher than what the Environmental Protection Agency allows in a glass of drinking water. (drbenkim.com)

20024

• Since its discovery in cooked food in 2002, acrylamide has prompted questions from governments, health organizations and the public regarding potential risks of consumption. (foodsafetynews.com)
• In April 2002, the Swedish National Food Agency, presented some data indicating the presence of acrylamide in fried, baked and deep-fried food and later also in coffee. (it.pt)
• The World Health Organization first began to look at the dangers of acrylamide in 2002 after the publication of a study in Sweden that linked acrylamide consumption with cancer. (drbenkim.com)
• Acrylamide itself was found to occur in foods in 2002, assumed to be a by-product of the Maillard reaction , and formed when the essential amino acid asparagine is reduced by sugars. (researchtheheadlines.org)

Amount of acrylamide1

• FDA also regulates the amount of acrylamide in a variety of materials that come in contact with food. (nih.gov)

Sources of acrylamide1

• One of the biggest dietary sources of acrylamide is coffee, where the compound is produced during the roasting of coffee beans, and is thought to account for 20-40% of our acrylamide intake. (researchtheheadlines.org)

Presence of acrylamide1

• This established best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. (rpsgroup.com)

Exposures to acrylamide2

• This report increases awareness and recommends work practices to reduce exposures to acrylamide. (cdc.gov)
• OEHHA first proposed to establish a regulation that specifically addresses exposures to acrylamide from cooked and heat processed foods in August 2020. (hoganlovells.com)

Interaction between acrylamide2

• In addition to studying the association between acrylamide and birth size, we investigated the interaction between acrylamide and polymorphisms in acrylamide-metabolising genes, with the aim of probing the causality of the inverse relationship between acrylamide and fetal growth. (nih.gov)
• The present work reports the results concerning the development of several electrochemical biosensors for acrylamide determination, based on a direct biochemical interaction between acrylamide and intact bacterial cells. (it.pt)

Carcinogen5

• Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel organized by the International Food Information Council (IFIC) for a press web presentation on Thursday. (foodsafetynews.com)
• Acrylamide gained its classification as a carcinogen back when it was only known in industrial settings, long before being discovered in food: Laboratory tests on rodents in the 1980s and 90s demonstrated increased cancer risks. (foodsafetynews.com)
• Although there is currently no clear evidence of harmful effects on human health, acrylamide is classified as a carcinogen and hereditary agent. (stwno.de)
• Acrylamide, a potential food carcinogen in humans, is biotransformed to the epoxide glycidamide in vivo. (uzh.ch)
• Acrylamide on Toast - Carcinogen or Chemophobia? (researchtheheadlines.org)

Lower acrylamide1

• Compared with the control treatment (P), RBO had lowest acrylamide content in cycle 1 at both 150°C and 170°C. However, C showed the highest potential to be used as repeated deep-frying oil at both 150°C and 170°C. The result of this study suggested that the blending of vegetable oil can provide lower acrylamide content in deep-fried food as compared with conventional deep-frying. (mabjournal.com)

Produce acrylamide2

• Acrylamide occurs in a wide range of foods, and we also know that ever since we discovered fire, we've been baking, roasting, grilling, frying and otherwise heating foods to temperatures which will produce acrylamide," said Julie Jones, Ph.D., food science and nutrition professor emeritus at the University of Minnesota and the panel's other speaker. (foodsafetynews.com)
• Additionally, Asparagine, which is a major amino acid in potatoes and cereals, has also been shown to have a far greater tendency to interact with sugars to produce acrylamide than other amino acids. (rpsgroup.com)

Reduction1

• The U.S. Food and Drug Administration (FDA) is currently developing guidance for industry on reduction of acrylamide levels in food products. (nih.gov)

Carcinogenic to humans1

• In fact, acrylamide can be formed when certain types of food, containing significant amounts of reducing sugars (like glucose) and amino acids (like asparagine), are cooked at temperatures between 90 ¨¬C and 220 ¨¬C. According to the International Agency for research on Cancer (IARC), acrylamide is, since 1994, considered as probably carcinogenic to humans [1]. (it.pt)

Future-proofed2

• By doing everything you can to reduce acrylamide levels, you'll also have future-proofed your products against legislative and consumer pressure and against losing access to retailers' shelves. (novozymes.com)
• By moving early to reduce acrylamide levels, companies would have future-proofed their products against legislative and consumer pressure and against losing access to retailers' shelves. (univarsolutions.com)

Carcinogenicity3

• So with claims of carcinogenicity and a lawsuit on the way, is acrylamide a genuine problem or just another example of chemophobia ? (researchtheheadlines.org)
• 5. The carcinogenicity of acrylamide. (nih.gov)
• 14. Acrylamide carcinogenicity. (nih.gov)

Neurotoxic effects2

• Acrylamide in dog food can cause neurotoxic effects in your dog's body as it is slightly carcinogenic and could lead to cancer. (oscardaisy.com)
• Acrylamide, which is known to produce neurotoxic effects in man and many experimental animals, is a white, odourless, crystalline solid that is highly soluble in water. (who.int)

Peripheral nerve dysfunction2

• A simple, sensitive method for detecting early peripheral nerve dysfunction in the rat following acrylamide treatment. (nih.gov)
• Vibration sensitivity appears useful as a monitoring tool to follow the time course of acrylamide-induced peripheral nerve dysfunction. (johnshopkins.edu)

Residues2

• Isotopic labeling of cysteine residues with acrylamide was previously utilized for relative quantitation of proteins by MALDI-TOF. (nih.gov)
• 12. Amended final report on the safety assessment of polyacrylamide and acrylamide residues in cosmetics. (nih.gov)

Toxicokinetics3

• Toxicokinetics of acrylamide and glycidamide in B6C3F1 mice. (nih.gov)
• We investigated acrylamide toxicokinetics in 16 healthy volunteers in a four-period change-over trial and evaluated the respective role of cytochrome P450 2E1 (CYP2E1) and GSTs. (uzh.ch)
• The changes in acrylamide toxicokinetics upon CYP2E1 blockade provide evidence that CYP2E1 is a major but not the only enzyme mediating acrylamide epoxidation in vivo to glycidamide in humans. (uzh.ch)

Food26

• The general population is exposed to acrylamide by eating contaminated food. (cdc.gov)
• In April 2011, Food Safety News reported on the European Food Safety Authority's attempts to encourage food makers to voluntarily reduce acrylamide levels in processed foods . (foodsafetynews.com)
• But the results of those lab tests have inspired public fear over acrylamide in food, despite scientific evidence demonstrating no links between dietary levels of the compound and any health risks in humans, said environmental toxicologist James Coughlin, Ph.D., one of the panel's presenters. (foodsafetynews.com)
• Coughlin said that approximately 40 human epidemiology studies have looked at acrylamide levels in food over the last decade, none of which have conclusively associated increased health risks with the compound. (foodsafetynews.com)
• I've been involved in food additives and chemical contaminants and all of these dietary things for over 30 years and I have to say I've never seen such global communication and cooperation between academic, government and industry researchers as when it comes to the topic of acrylamide," Coughlin said. (foodsafetynews.com)
• The European Confederation of the Food and Drink Industries has called the idea of acrylamide elimination "virtually impossible. (foodsafetynews.com)
• The more brown or burnt food becomes, the more acrylamide has been produced. (foodsafetynews.com)
• All food business operators (FBOs) are required to put in place simple practical steps to manage acrylamide within their food safety management systems. (rpsgroup.com)
• This is to ensure that acrylamide levels are as low as reasonably achievable in their food. (rpsgroup.com)
• How should the food industry respond to acrylamide legislation? (rpsgroup.com)
• Food manufacturers are legally required to manage acrylamide levels within food safety systems. (rpsgroup.com)
• Presently, and according to the World Health Organization (WHO), acrylamide in food is considered to be a worldwide issue of major concern. (it.pt)
• The gastronomy department of the Student Union Lower Bavaria/Upper Palatinate declares war on high acrylamide values and stands up for healthier food in all refectories and cafeterias. (stwno.de)
• In this sense, it is implementing the EU Regulation No. 2017/2158 (Acrylamide Regulation), which contains control measures and guidelines for minimizing the acrylamide content in food. (stwno.de)
• A visible indicator of acrylamide formation is the degree of browning of the food. (stwno.de)
• Acrylamide is considered a chemical hazard in the food chain. (stwno.de)
• Simple precautions can significantly reduce the potential health risk from acrylamide in food. (stwno.de)
• As a partial food company, the Studentenwerk is obligated to reduce the acrylamide content in the production and processing of food and carries out regular self-monitoring. (stwno.de)
• This reduces the degree of browning of the food and the formation of acrylamide. (stwno.de)
• But from the addition of acids to changes in piece size, many acrylamide mitigation measures in Food and Drink Europe's Acrylamide Toolbox involve changes to recipes or manufacturing processes. (novozymes.com)
• The European Food Safety Authority produced a draft report showing acrylamide can cause cancer in animals, as well as an infographic with advice on how to reduce dietery acrylamide intake. (researchtheheadlines.org)
• It has also found acrylamide levels in food are dropping, which is good news, but overcooking could increase acrylamide content. (researchtheheadlines.org)
• Recently an increased amount of a toxic chemical, acrylamide in pet food has been reported . (oscardaisy.com)
• Many pet parents recently have raised concerns over the increased levels of acrylamide in dog food. (oscardaisy.com)
• The pet food industry has been taking the necessary measures to avoid the consumption of acrylamide by our pets. (oscardaisy.com)
• More and more consumers are becoming aware of the potential risks of acrylamide in food, which is partly a result of increasing legislative activity around acrylamide. (univarsolutions.com)

Potato chips1

• Participants ingested self-prepared potato chips containing acrylamide (1 mg) without comedication, after CYP2E1 inhibition (500 mg disulfiram, single dose) or induction (48 g/d ethanol for 1 week), and were phenotyped for CYP2E1 with chlorzoxazone (250 mg, single dose). (uzh.ch)

Doses3

• Altered retrograde axonal transport of nerve growth factor after single and repeated doses of acrylamide in the rat. (nih.gov)
• In those tests, however, the mice and rats were given doses of acrylamide thousands of times greater than what comes in a normal human diet. (foodsafetynews.com)
• Whilst acrylamide administered alone in large doses to mice and rats does induce cancer, there is no evidence that drinking coffee increases your overall chances of getting the disease: coffee is widely studied and no analyses have yet pointed to any increased risk. (researchtheheadlines.org)

Toxicity2

• The main targets of acrylamide toxicity are the nervous system and reproductive system. (cdc.gov)
• paper and textile production, pulp and paper production, The main targets of acrylamide toxicity are the nervous ore processing, sugar refining, and as a chemical grouting system and reproductive system. (cdc.gov)

Rats1

• Pharmacokinetics of acrylamide in Fisher-344 rats. (nih.gov)

Humans2

• Acrylamide is absorbed by both animals and humans via ingestion and through the skin. (oscardaisy.com)
• Acrylamide, which is found in foods, is suspected to cause cancer in humans. (cdc.gov)

Glycidamide2

• Both acrylamide and glycidamide are conjugated with glutathione, possibly via glutathione-S-transferases (GST), and bind covalently to proteins and nucleic acids. (uzh.ch)
• Ghanayem BI, Witt KL, Kissling GE, Tice RR, Recio L. Absence of acrylamide-induced genotoxicity in CYP2E1-null mice: evidence consistent with a glycidamide-mediated effect. (nih.gov)

Polyacrylamide2

• Acrylamide is used to make polyacrylamide, which is mainly used in treating waste water discharge from water treatment plants and industrial processes. (cdc.gov)
• Acrylamide is a small organic molecule that easily polymerises to form a very useful material, polyacrylamide , which finds use in both laboratory and industrial settings. (researchtheheadlines.org)

Regulation2

• The second clarifies that acrylamide compliance levels in court-ordered settlements and final judgments entered prior to April 1, 2023, to the extent they differ from the safe harbor levels in the new regulation, continue to apply to the parties to those settlements. (hoganlovells.com)
• 1 See Hogan Lovells Update OEHHA announces new modification of proposed acrylamide regulation for foods - Hogan Lovells Engage (October 12, 2022). (hoganlovells.com)

Proteins4

• Quantitative analysis of acrylamide labeled serum proteins by LC-MS/MS. (nih.gov)
• Overall, the use of acrylamide for differentially labeling intact proteins in complex mixtures, in combination with LC-MS/MS provides a robust method for quantitative analysis of complex proteomes. (nih.gov)
• Phosbind Acrylamide is a specific reagent for separation of phosphorylated proteins using SDS-PAGE method. (apexbt.com)
• Inspired by the extraordinary bioadhesive properties of marine mussels in a wet environment , we designed and synthetized N-2-(3,4-dihydroxylphenyl) acrylamide (DAA) according to the functional domain of mussel adhesive proteins . (bvsalud.org)

Broadest range of applications2

• They keep you well beyond compliance with acrylamide reductions of up to 95% in the broadest range of applications. (novozymes.com)
• Keeping you well beyond compliance with acrylamide reductions of up to 95% in the broadest range of applications, there's no need for recipe changes. (univarsolutions.com)

Crystalline solid2

• Acrylamide (CH 2 =CHCONH 2 ) is a white, crystalline solid. (cdc.gov)
• Acrylamide is a colorless, odorless, crystalline solid that can react violently when melted. (cdc.gov)

Acrylaway1

• Acrylaway ® products are the ideal solution for mitigating acrylamide levels in a consistent way, helping you stay within acrylamide limits. (novozymes.com)

Environmental Protec1

• The U.S. Environmental Protection Agency (EPA) regulates acrylamide levels in drinking water. (nih.gov)

Potatoes2

• Please remember that raw or boiled potatoes test negative or very low for acrylamide. (drbenkim.com)
• Acrylamide is an undesirable process contaminant that can be formed as a by-product of roasting, frying, baking or deep-frying starchy foods such as coffee beans, cereals or potatoes. (stwno.de)

Derivatives2

• Commercially produced since 1954, acrylamide and its derivatives are primarily used in the production of polymers and copolymers having a large market as flocculating agents in the treatment of sewage, wastewater, and drinking water. (who.int)
• In this study it was aimed to investigate the treatment potentials of three bis(3-(4-nitrophenyl)acrylamide) derivatives, two of which are known and one is new, for Alzheimer's disease. (who.int)

Proposition1

• In the US, acrylamide is on the State of California's proposition 65 list . (univarsolutions.com)

Legislation4

• A proposed change to EU legislation on acrylamide would introduce maximum acrylamide limits across countries in the Union. (novozymes.com)
• Even if the legislation isn't passed, it will raise consumers' awareness of acrylamide. (novozymes.com)
• Changing acrylamide legislation: are your products compliant? (novozymes.com)
• The legislation is predicted to impact European consumers' awareness of acrylamide. (univarsolutions.com)

Starchy foods4

• A few months after the original report out of Sweden, The Center for Science in the Public Interest in Washington, DC did its own study on the acrylamide content of the most common starchy foods in the North American diet. (drbenkim.com)
• Acrylamide is formed in substantial quantities when starchy foods are fried or baked at high temperatures. (drbenkim.com)
• In addition, samples of starchy foods are regularly tested in a laboratory, which continuously keeps the acrylamide concentration below the EU requirements. (stwno.de)
• Aspartame , Bisphenol A and fructose have all taken a pasting in the last decade, and it now looks like acrylamide , a by-product of cooking starchy foods, is set to join this unhappy brethren. (researchtheheadlines.org)

Toxic2

• The issue lies with acrylamide, which is considered toxic at very high levels and may also be carcinogenic. (researchtheheadlines.org)
• Three of them had been dosed previously with acrylamide administered orally until toxic signs appeared, and were then allowed to recover. (johnshopkins.edu)

Awareness1

• Even if it takes longer to pass, or doesn't pass at all, it will impact European consumers' awareness of acrylamide. (novozymes.com)

Amino2

• When certain foods are cooked at high temperatures, sugars, such as glucose and fructose, can react with the free amino acid, asparagine, to form acrylamide. (nih.gov)
• Acrylamide is a chemical substance that builds up naturally through chemical reactions of sugars and amino acids in plant-based foods. (oscardaisy.com)

Content1

• What does the Studentenwerk do to reduce the acrylamide content? (stwno.de)

Foods12

• How does acrylamide get into foods? (nih.gov)
• Acrylamide forms as part of a chemical reaction, known as the Maillard reaction, which contributes to the aroma, taste, and color of cooked foods. (nih.gov)
• Acrylamide is formed in foods that are rich in carbohydrates when they are fried, grilled, or baked. (cdc.gov)
• Jones emphasized that certain foods' heightened levels of acrylamide do not suggest heightened health risks. (foodsafetynews.com)
• While cereals contain more acrylamide than many other foods, studies show that people who regularly eat whole grain cereal actually have a lower-than-average risk of cancer. (foodsafetynews.com)
• If cooks want to avoid acrylamide altogether, they can boil or microwave foods, which won't produce any acrylamide at all. (foodsafetynews.com)
• Acrylamide is a chemical which is produced naturally as a result of cooking starch rich foods at high temperatures - including baking, frying, grilling and roasting. (rpsgroup.com)
• Acrylamide has been detected in home-cooked, packaged and processed foods. (rpsgroup.com)
• Acrylamide: What Is It, and Which Foods Contain It? (drbenkim.com)
• Hattis, an expert in risk analysis, based his estimate on standard EPA projections of risks from animal studies and limited sampling of acrylamide levels in Swedish and American foods. (drbenkim.com)
• Along with developing acrylamide mitigation solutions for a wide range of foods, we offer a range of ways to help you stay compliant. (novozymes.com)
• In Europe a wide range of foods are subject to acrylamide monitoring under a benchmarking system. (univarsolutions.com)

Reduce2

• But despite the amount of attention acrylamide receives, experts also say that attempting to remove or even significantly reduce its presence in normal diets is largely futile. (foodsafetynews.com)
• So while it looks unlikely that every coffee in California will be sold with a warning label attached, should we still reduce our acrylamide intake? (researchtheheadlines.org)

Mice1

• An overview of Genetic Toxicology Micronucleus Mice study conclusions related to Acrylamide (79-06-1). (nih.gov)

Practice1

• By working with them and research establishments, RPS helps meet best practice acrylamide management. (rpsgroup.com)

Occur2

• In addition, acrylamide and polyacrylamides are used in occur through skin contact). (cdc.gov)
• He said that a link might only be proven through further testing, which will likely occur, given the level of worldwide attention acrylamide has received. (foodsafetynews.com)

Intake1

• She went on: "The average intake [of acrylamide] is so far lower than any level associated with an adverse outcome that, really, focusing on what we ought to eat rather than some micro-constituent that might be a problem is what we need to do for optimal nutrition. (foodsafetynews.com)

Dietary1

• Coughlin and two co-authors are publishing a review of dietary acrylamide studies in February. (foodsafetynews.com)

Consumption2

• Since then, independent studies in the United States, Germany, Norway, Switzerland, and England have confirmed the link between acrylamide consumption and risk of developing cancer. (drbenkim.com)
• Regardless of how this most recent legal battle goes, we are already well aware of the strong link between acrylamide consumption and risk of developing cancer. (drbenkim.com)

Effects5

• Nervous system effects such as muscle weakness, numbness in hands and feet, sweating, unsteadiness, and clumsiness were reported in some acrylamide workers. (cdc.gov)
• However, most people are not exposed to acrylamide levels high enough to cause these effects. (cdc.gov)
• What happens to acrylamide when it levels high enough to cause these effects. (cdc.gov)
• Acrylamide is chemical compound with potentially hazardous effects on human health and environment. (it.pt)
• Both the USFDA and the EU warn that acrylamide may have carcinogenic effects. (univarsolutions.com)

Acids1

• Unchanged acrylamide and the mercapturic acids N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA) and N-acetyl-S-(2-hydroxy-2-carbamoylethyl)-cysteine (GAMA) accounted for urinary excretion [geometric mean (percent coefficient of variation)] of 2.9% (42), 65% (23), and 1.7% (65) of the acrylamide dose in the reference period. (uzh.ch)

Compound1

• The use of (13)C isotope of acrylamide had a slightly greater advantage relative to deuterated acrylamide, because of shifts in elution of deuterated acrylamide relative to its corresponding nondeuterated compound by reversed-phase chromatography. (nih.gov)

Cigarette1

• Acrylamide is also found in cigarette smoke. (nih.gov)

Search2

• Useful search terms for acrylamide include "acrylamide monomer," "acrylic amide," "propenamide," and "2-propenamide. (cdc.gov)
• NIOSHTIC-2 search results on acrylamide -NIOSHTIC-2 is a searchable database of worker safety and health publications, documents, grant reports, and journal articles supported in whole or in part by NIOSH. (cdc.gov)

Products4

• Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. (nih.gov)
• Acrylamide and its breakdown products can be measured in blood and urine. (cdc.gov)
• This allows you to check your products' acrylamide levels against current benchmarks and the anticipated new EU levels. (novozymes.com)
• Products in these categories that contain acrylamide at or below the specified level need not bear a warning regardless of the production processes employed by the manufacturer. (hoganlovells.com)

Health6

• Immediately Dangerous to Life or Health (IDLH) Profile Value: Acrylamide -NIOSH reviews relevant scientific data and researches methods for developing IDLH values. (cdc.gov)
• This fact sheet answers the most frequently asked health questions (FAQs) about acrylamide. (cdc.gov)
• How can acrylamide affect my health? (cdc.gov)
• And acrylamide is listed by the California Office of Environmental Health Hazard Assessment as a chemical known to cause cancer. (drbenkim.com)
• The end result could be a situation where health-conscious, highly engaged consumers control the online narrative around acrylamide levels. (novozymes.com)
• Health-conscious, highly engaged consumers will continue to control the online narrative around acrylamide levels. (univarsolutions.com)

Cancer2

• How likely is acrylamide to cause cancer? (cdc.gov)
• Acrylamide has caused several types of cancer in animals. (cdc.gov)

Acrylic1

• The biological recognition element consisted of whole cells of Pseudomonas aeruginosa containing intracellular amidase activity, which catalyses the hydrolysis of acrylamide producing ammonium ion (NH4+) and acrylic acid. (it.pt)

Processes1

• Working in the production or use of acrylamide treatment plants and industrial processes. (cdc.gov)

High1

• Here, we explored and compared the application of deuterated and (13)C isotopes of acrylamide for quantitative proteomic analysis using LC-MS/MS and high-resolution FTICR mass spectrometry. (nih.gov)