acrylamide

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acrylamide

(ă-kril'ă-mīd),
A carcinogen that forms in starchy foods cooked at high temperature (for example, fried potatoes, potato chips).

acrylamide

/acryl·a·mide/ (ah-kril´ah-mīd) a vinyl monomer used in the production of polymers with many industrial and research uses; the monomeric form is a neurotoxin.

Acrylamide

Molecular biology A core material used to make polyacrylamide gels for electrophoretic separation of macromolecules.
Nutrition A substance found in increased concentrations in fried foods—e.g., crisps/potato chips, French fries—and regarded by the WHO as a probable human carcinogen.

acrylamide

Nutrition A substance found in ↑ concentrations in fried foods–eg, potato chips, French fries, and regarded by the WHO as a probable human carcinogen

a·cryl·a·mide

(ă-kril'ă-mīd)
A carcinogen that forms in starchy foods cooked at high temperature (e.g., fried potatoes, potato chips).

acrylamide

A substance used in the plastics industry that is toxic to nerve fibres. Inhalation of the vapour from the crystalline substance can cause nerve degeneration and permanent paralysis.
References in periodicals archive ?
The issue has been highlighted in the UK in a recent BBC TV Special Report and legislation is currently under consideration in California to force all 81 000 restaurants in the State to post warning notices to customers about the risk of acrylamides in food.
Says Stephen Rennie Chief Operating Officer for Aga Foodservice: "The World Health Organisation and the Food Standards Agency are concerned about acrylamides and we support the many research projects which are currently underway to find out more about this substance.
The consensus has always been that acrylamides would increase cancer risks relatively little, and conclusively disproving this would be difficult, Hagmar said.
Their findings were clear: eating high acrylamide content foods produced no greater risk of intestinal, bladder or kidney cancer.
Ryvita and Kellogg's Special K - two staples of the diet-conscious consumer - were found to have surprisingly high concentrations of acrylamide.
Chips and crisps were found to have much more acrylamide than raw potatoes, and the substance increased the more the food was cooked.
Cette etude, effectuee par la Harvard School of Public Health et le Karolinska Institute de Stockholm en Suede, n'a pu etablir aucun lien entre la consommation d'aliments riches en acrylamide et un risque eleve de trois formes de cancer.
On HEALTH - Aga welcomes international research programmes into free fatty acids in cooking oil and on contaminants such as acrylamides and will be passing its own research on to The Food Standards Agency.
Moreover, a strong case can be made that the release of acrylamide monomer in the environment does not present a lasting hazard as these compounds can be biologically degraded in both aerobic and anaerobic conditions.
Several investigations have attempted to compute a daily intake of acrylamide from measured levels of hemoglobin adducts (Fennell et al.
prepared starch graft copolymers with acrylonitrile (13) and acrylamide (14) using ceric ammonium nitrate (CAN) as the initiator.
Polyacrylamides of high commercial interest are copolymers of acrylamide (1, In Figure 1) with sodium or ammonium salts of acrylic acid (4) or 2-acrylamldo tert-butylsulfonic acid (ATBS) (5) to produce anionic polymers or with acryloyloxyethyltrimethylammonlum chloride (AETAC, 6), to produce cationic polymers.