Acrylamide

Acrylamide is a known neurotoxin and carcinogen, present in cigarette smoke. Its industrially produced for various purposes (eg polymeres). Amides are derivates of ammonia or (carboxylated) amines. In cooked food, acrylamide may be yielded by the reaction of amino acids and carbonyls or simple sugars. Environmentally, it may be the result of decomposition of polyacrylamide (in herbicides). Acrylamide decomposes in the presence of acids, bases and oxidizing agents, rendering ammonia or nitrogen oxides. Endogenously, acrylamide is metabolized to glycidamide (an expoxide).

Acrtylamide food additives

• AF-2 or furylfuramide; 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide (widely used in Japan[1]), was first demonstrated to be mutagenic in Escherichia coli WP-2 and then proved to be carcinogenic in experimental animals [2][3][4] 5-nitro-2-furyl is a radical.
• 3-(5-nitro-2-furyl)acrylic acid (5-NFAA) proved to be more mutagenic than AF-2.[5]