Acrylamide

Acrylamide is a known neurotoxin[1] and carcinogen, present in cigarette smoke. Its industrially produced for various purposes (eg polymeres). 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). 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.

Acrylamide in food

Acrylamide induces hepatic ornithine decarboxylase (ODC)[2] and affects behaviour by influencing hepatic mechanisms or central dopaminergic function.[3]

Acrylamide food additives

• AF-2 or furylfuramide; 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide (widely used in Japan[4]), was first demonstrated to be mutagenic in Escherichia coli WP-2 and then proved to be carcinogenic in experimental animals [5][6][7] 5-nitro-2-furyl is a radical.
• 5-NFAA; 3-(5-nitro-2-furyl)acrylic acid proved to be more mutagenic than AF-2.[8]

Acetamide in food

Amides are derivates of ammonia or (carboxylated) amines. Acetamide is a carcinogenic derived from acetic acid, by dehydrating ammonium acetate[9], or by hydrolysis of acetonitrile[10]. Thermal degradation (>200°C) of chitin also yields acetamide.[11] Chitin is a good inducer for defense mechanisms in plants[12], and present in fungi, the exoskeletons of crustaceans such as crabs, lobsters and shrimps, in mollusks, and in the internal shells of squid and octopus. Acetamide is also a byproduct of thermochemical treatment of lignocellulosic biomass.[13]