Potentially carcinogenic acrylamide found in breastfeeding mothers, warns Spanish study
26 Aug 2021 --- For the first time, research is shining light on the rate of people’s exposure to the potentially carcinogenic substance acrylamide in the Spanish population. An analysis conducted by Spanish researchers detected the substance – found in processed foods rich in carbohydrates and amino acids – in 100 percent of lactating mothers studied.
The research was carried out by Spain’s Food Safety Area of the Fundació per al Foment de la Investigació Sanitària i Biomèdica (Fisabio).
“In contrast, internal exposure measures acrylamide concentrations in the human body through urine samples, so it is the most accurate way to know the real levels of acrylamide to which the population is exposed,” explains Sandra Fernández, researcher of the Food Safety Area of Fisabio-Public Health and first signatory of the article.
Foods such as potatoes that are cooked in low-humidity conditions and above 120 degrees can cause high levels of acrylamide.Acrylamide found in all lactating mothers
Levels of acrylamide in food are dependent on the type of cooking. Foods such as potatoes that are cooked in low-humidity conditions and above 120 degrees (baking, frying or roasting) can cause high levels of acrylamide.
The study was carried out with urine samples from 120 lactating women between the ages of 20 and 45 who gave birth at the Hospital Universitari i Politènic La Fe de València. The samples have been managed by the Biobank for Biomedical Research and Public Health of the Valencian Community (IBSP-CV).
While the results indicate that 100 percent of the mothers have been exposed to acrylamide, it is of note that the compound can be transferred to infants through the consumption of breast milk.
Although acrylamide’s relationship with cancer in humans has not been proven, different studies indicate that it can have negative effects on the development of children.
In November 2019, the International Agency for Research on Cancer (IARC) gave research on the chemical a “high priority” classification over the next five years.
California’s Office of Environmental Health Hazard Assessment (OEHHA) lists acrylamide as a risk for causing cancer, male reproductive toxicity and developmental toxicity.
A relatively higher exposure rate
Further, the research shows that the exposure and risk of the population studied is higher than that observed in the adult population of other European studies.
“The causes may be related to the different dietary guidelines, although more studies are required to achieve greater precision,” indicates Fernández.
The study was recently published in the scientific journal Environmental Research.
The research is part of the BioMoVal project, which aims to determine the exposure of the adult population of the València Region to food and environmental contaminants.
“This research is undoubtedly relevant to guide public health policies and to evaluate the effectiveness of health protection programs in the field of food safety,” concludes Vicent Yusà, head of the Food Safety Area of Fisabio-Salud Public.
The food industry has responded accordingly to growing concerns about the ubiquity of this potentially harmful substance.
Kerry, in particular, developed an asparaginase enzyme-rich solution Acryleast, which can reduce acrylamide levels by up to 90 percent. Acryleast is applicable across a range of food and beverage products, including biscuits, crackers, French fries, potato chips, coffee and infant food.
By Benjamin Ferrer
