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Rabu, 12 Disember 2012
Acrylamide sebabkan barah
Acrylamide sebabkan barah
Acrylamide is a chemical that is used to make polyacrylamide materials,
treatment of drinking water and waste water, glues, paper and cosmetics,
construction of dam foundations and tunnels
What is the problem?
Acrylamide is known to cause cancer in animals. At certain doses, it can
cause damage to the nervous system of both animals and humans and has been
shown to affect the reproductive system in animals.
How does acrylamide form when food is cooked at
Acrylamide appears to be produced naturally in some foods that have been
cooked or heat processed such as fried potato, fried banana, breads and bakery
What can be done to avoid acrylamide in food?
Should I stop eating starchy foods including potato chips / potato crisps?
We don't know exactly at what temperature acrylamide is formed in food.
However acrylamide has so far not been found in food prepared at temperatures
below 120°C, including boiled foods. All foods, especially meat and meat
products should be cooked sufficiently to destroy food poisoning bacteria.
People should continue their practice eating healthy diet.
Are home-cooked foods safer than pre-cooked,
packaged or processed foods?
Elevated levels of acrylamide have been found in home cooked foods, as
well as pre-cooked, packaged and processed foods.
What is the risk of me getting cancer from
For humans, the relative potencies of cancer causing agents in food are
not known. Prolonged exposure to acrylamide has caused a range of tumours in
tests animals i.e.(rats and mice). Studiey of workers exposed to acrylamide
through air and contact with their skin found no evidence of cancer.
Is any level of acrylamide in food acceptable?
Acrylamide belongs to the group of chemicals thought to have no reliably
identifiable 'threshold' of effects, meaning that very low concentrations may
result in very low risks to health.
Does food represent the greatest source of
acrylamide or are there other sources?
The levels of acrylamide found in some foods are much higher the levels
recommended for drinking-water, or levels expected to occur as a result of
contact between food and food packaging (from wrapping paper) or use of
Is acrylamide produced naturally in the body?
There is no evidence that acrylamide is produced in the human body and
certainly not at the levels that could be measured.
Is there a guideline stating the maximum limit for
acrylamide in water?
According to the WHO Guidelines for Drinking-water Quality,
concentration representing the tolerable risk to the health of consumer over a
lifetime of consumption is 0.5 micrograms per litre in drinking-water. The
level of acrylamide concentrations in drinking-water can be controlled by
Can we trust what the food industry tells us about
how they prepare their processed foods?
The food industry recognized the implications of consumers perceiving
their products as unsafe, as well as their liability in selling a product that
is potentially harmful to the consumers. Monitoring by government will provide
some levels of assurance for consumers on the safety of food products in the
market and also verify claims by the food industry about how they prepare their
Is there any toxicology study about acrylamide?
According to World Health Organization and Food and Agriculture
Organization (WHO / FAO), there is still considerable uncertainty mechanism of
the toxicity of acrylamide and the assumptions used to compare the most
relevant extrapolation of animal study to human. The toxicological studies
should continue to reduce this uncertainty particularly of the intake
assessments. Acrylamide in food will be reevaluated when results of an ongoing
toxicology studies become available.
What should consumer do? Do we stop eating potato
chips, kerepek, maruku and all foods prepared at high temperatures above 120°C?
Ministry of Health advises Malaysians to live healthy lifestyle and eat
balanced and healthy diets, which include fruits and vegetables. They should
also eat fried and fatty food in moderation.