6 replies to this topic

[PeopleOverCorporateProfit]

How much do you worry about acrylamide in your diet? Any tips on how to avoid it but still be able to eat "normal" stuff.

P.S.
it's in coffee too..I think light roast might be better.

[tunt01]

drink tea.

eat lightly cooked (steamed/water infused) food. nothing fried/heavily cooked.

i still drink coffee, because i just love it. but i try to stay on tea more than coffee.

[PeopleOverCorporateProfit]

Also in baked goods..bread, cookies, crackers.

Any idea if rye flour or sprouted grain is any better?

[tunt01]

Any idea if rye flour or sprouted grain is any better?

my go-to carbs are sweet potatoes, rice and lentils...

i try to never eat any breads (or gluten)

[PeopleOverCorporateProfit]

Any idea if rye flour or sprouted grain is any better?

my go-to carbs are sweet potatoes, rice and lentils...

i try to never eat any breads (or gluten)

sweet potatoes have acrylamide if you bake them.

[tunt01]

sweet potatoes have acrylamide if you bake them.

eat lightly cooked (steamed/water infused) food. nothing fried/heavily cooked.

....

[Blankspace]

P.S.
it's in coffee too..I think light roast might be better.

The light-roasted coffees appear to have the higher levels of acrylamide.

Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide
"light-roasted coffees may contain relatively higher amounts of acrylamide than very dark-roasted beans. This is due to the fact that acrylamide is formed at the beginning of the roasting step, declining then steeply towards the end of the roasting cycle due to higher rates of elimination (through physical and chemical losses) versus formation"
source:
http://irmm.jrc.ec.e...ts/jrc37973.pdf

Determination of acrylamide during roasting of coffee
"In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after roasting in a laboratory roaster. Due to the complex matrix and the comparably low selectivity of the LC-MS at m/ z 72, acrylamide was analyzed after derivatization with 2-mercaptobenzoic acid at m/ z 226. Additionally, the potential precursors of acrylamide (3-aminopropionamide, carbohydrates, and amino acids) were studied. The highest amounts of acrylamide formed in coffee were found during the first minutes of the roasting process [3800 ng/g in Robusta ( Coffea canephora robusta) and 500 ng/g in Arabica ( Coffea arabica)]. When the roasting time was increased, the concentration of acrylamide decreased. It was shown that especially the roasting time and temperature, species of coffee, and amount of precursors in raw material had an influence on acrylamide formation. Robusta coffee contained significantly larger amounts of acrylamide (mean = 708 ng/g) than Arabica coffee (mean = 374 ng/g). Asparagine is the limiting factor for acrylamide formation in coffee. 3-Aminopropionamide formation was observed in a dry model system with mixtures of asparagine with sugars (sucrose, glucose). Thermal decarboxylation and elimination of the alpha-amino group of asparagine at high temperatures (>220 degrees C) led to a measurable but low formation of acrylamide."
source:
http://www.ncbi.nlm....pubmed/18624446