|Molar mass||71.08 g·mol−1|
|Appearance||white crystalline solid, no odor|
|Melting point||84.5 °C (184.1 °F; 357.6 K)|
|Boiling point||None (polymerization); decomposes at 175-300°C|
|2.04 kg/L (25 °C)|
|Main hazards||potential occupational carcinogen|
|H301, H312, H315, H317, H319, H332, H340, H350, H361, H372|
|P201, P280, P301+310, P305+351+338, P308+313|
|EU classification||Toxic (T)
Carc. Cat. 2
Muta. Cat. 2
Repr. Cat. 3
|R-phrases||R45, R46, R20/21,
R25, R36/38, R43,
|424 °C (795 °F; 697 K)|
|US health exposure limits (NIOSH):|
|TWA 0.3 mg/m3 [skin]|
|Ca TWA 0.03 mg/m3 [skin]|
IDLH (Immediate danger)
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
|what is: / ?)(|
Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO. Its IUPAC name is prop-2-enamide. It is a white odorless crystalline solid, soluble in water, ethanol, ether, and chloroform. Acrylamide decomposes in the presence of acids, bases, oxidizing agents, iron, and iron salts. It decomposes non-thermally to form ammonia, and thermal decomposition produces carbon monoxide, carbon dioxide, and oxides of nitrogen.
Acrylamide can be prepared by the hydrolysis of acrylonitrile by nitrile hydratase. In industry, most acrylamide is used to synthesize polyacrylamides, which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, tertiary oil recovery, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.
The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. As of 2014 it is still not clear whether acrylamide consumption affects people's risk of getting cancer.
- 1 Uses
- 2 Toxicity and carcinogenicity
- 3 Occurrence in food and associated health risks
- 4 Occurrence in other products
- 5 See also
- 6 References
- 7 External links
Molecular biology laboratories
Polyacrylamide was first used in a laboratory setting in the early 1950s. In 1959, the groups of Davis and Ornstein and of Raymond and Weintraub independently published on the use of polyacrylamide gel electrophoresis to separate charged molecules. The technique is widely accepted today, and remains a common protocol in molecular biology labs.
Acrylamide has many other uses in molecular biology laboratories, including the use of linear polyacrylamide (LPA) as a carrier, which aids in the precipitation of small amounts of DNA. Many laboratory supply companies sell LPA for this use.
The majority of acrylamide is used to manufacture various polymers. In the 1970s and 1980s, the proportionately largest use of these polymers was in water treatment. Additional uses include as binding, thickening or flocculating agents in grout, cement, sewage/wastewater treatment, pesticide formulations, cosmetics, sugar manufacturing, soil erosion prevention, ore processing, food packaging, and plastic products. Polyacrylamide is also used in some potting soil.
Toxicity and carcinogenicity
Acrylamide is considered a potential occupational carcinogen by U.S. government agencies. The Occupational Safety and Health Administration and the National Institute for Occupational Safety and Health have set dermal occupational exposure limits at 0.03 mg/m3 over an eight-hour workday.
As of 2014 it is still not clear whether acrylamide consumption affects people's risk of getting cancer.
Occurrence in food and associated health risks
Discovery of acrylamide in foods
Acrylamide was discovered accidentally in foods in April 2002 by scientists in Sweden when they found the chemical in starchy foods, such as potato chips (potato crisps), French fries, and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent). It was not found in food that had been boiled or in foods that were not heated.
Acrylamide levels appear to rise as food is heated for longer periods of time. Although, researchers are still unsure of the precise mechanisms by which acrylamide forms in foods, many believe it is a byproduct of the Maillard reaction. In fried or baked goods, acrylamide may be produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F).
The FDA has analyzed a variety of U.S. food products for levels of acrylamide since 2002.
Acrylamide toxicity from food exposure
Although acrylamide has known toxic effects on the nervous system and on fertility, a June 2002 report by the Food and Agriculture Organization of the United Nations and the World Health Organization concluded the intake level required to observe neuropathy (0.5 mg/kg body weight/day) was 500 times higher than the average dietary intake of acrylamide (1 μg/kg body weight/day). For effects on fertility, the level is 2,000 times higher than the average intake. From this, they concluded acrylamide levels in food were safe in terms of neuropathy, but raised concerns over human carcinogenicity based on known carcinogenicity in laboratory animals.
Opinions of health organizations
The World Health Organization (WHO) has set up a clearinghouse for information about acrylamide that includes a database of researchers and data providers; references for research published elsewhere; information updates about the current status of research efforts; and updates on information relevant to the health risk of acrylamide in food.
In February 2009, Health Canada announced that they were assessing whether acrylamide, which occurs naturally during the cooking of French fries, potato chips, and other processed foods, is a hazard to human health and whether any regulatory action needs to be taken. Currently, they are collecting information on the properties and prevalence of acrylamide in order to make their assessment. In December 2009, after a positive reception from the food industry, Health Canada invited comment from the public on this proposal. The European Chemical Agency added acrylamide to the list of substances of very high concern in March 2010.
Heat-generated food toxicants (HEATOX) study
The Heat-generated Food Toxicants (HEATOX) Project was a European Commission-funded multidisciplinary research project running from late 2003 to early 2007. Its objectives were to "estimate health risks that may be associated with hazardous compounds in heat-treated food [, and to] find cooking/processing methods that minimize the amounts of these compounds, thereby providing safe, nutritious, and high-quality food-stuffs." It found that "the evidence of acrylamide posing a cancer risk for humans has been strengthened," and that "compared with many regulated food carcinogens, the exposure to acrylamide poses a higher estimated risk to European consumers." HEATOX sought also to provide consumers with advice on how to lower their intake of acrylamide, specifically pointing out that home-cooked food tends to contribute far less to overall acrylamide levels than food that was industrially prepared, and that avoiding overcooking is one of the best ways to minimize exposure at home.
On April 24, 2002, the Swedish National Food Administration announced that acrylamide can be found in baked and fried starchy foods, such as potato chips, breads, and cookies. Concern was raised mainly because of the probable carcinogenic effects of acrylamide. This was followed by a strong, but short-lived, interest from the press. On 2005-08-26, California attorney general Bill Lockyer filed a lawsuit against four makers of french fries and potato chips – H.J. Heinz Co., Frito-Lay, Kettle Foods Inc., and Lance Inc. – to reduce the risk to consumers from consuming acrylamide. The lawsuit was settled on 2008-08-01, with the food producers agreeing to cut acrylamide levels to 275 parts per billion in three years, to avoid a Proposition 65 warning label. The companies avoided trial by agreeing to pay a combined $3 million in fines as a settlement with the California attorney general's office.
Occurrence in other products
Acrylamide may be a natural decay product of the polyacrylamide used as a thickening agent in some commercial herbicides. Lab tests have shown that heat and light can decompose polyacrylamide into acrylamide.
- Acrydite: research on this compound casts light on acrylamide
- Deep fryer
- Vacuum fryer
- Substance of very high concern
- Heterocyclic amines
- Polycyclic aromatic hydrocarbons
- "NIOSH Pocket Guide to Chemical Hazards #0012". National Institute for Occupational Safety and Health (NIOSH).
- Sigma-Aldrich Co., Acrylamide. Retrieved on 2013-07-20.
- Xu, Y; Cui, B; Ran, R; Liu, Y; Chen, H; Kai, G; Shi, J (Apr 5, 2014). "Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects.". Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 69C: 1–12. doi:10.1016/j.fct.2014.03.037. PMID 24713263. Retrieved 28 April 2014.
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- GenElute™-LPA from Sigma-Aldrich. biocompare.com
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- Attorney General Lockyer Files Lawsuit to Require Consumer Warnings About Cancer-Causing Chemical in Potato Chips and French Fries, Office of the attorney general, State of California, Department of justice
- Lawsuit over potato chip ingredients settled Retrieved on 2008-08-02
- "Settlement will reduce carcinogens in potato chips". Associated Press. Archived from the original on 2008-08-21. Retrieved 2008-08-02.
- Cummins, Joe (2002-08-01). "Acrylamide In Cooked Foods: The Glyphosate Connection". Institute of Science in Society. Retrieved 2008-08-20.
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- Environmental Protection Agency Acrylamide and Food
- International Chemical Safety Card 0091
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- World Health Organization