食物中丙烯酰胺的主要來源包括焙烤食品、油炸食品、煎烤食品、膨化食品等，也包括日常炒菜、紅燒、煎炸、烤制等烹調方法。那么，各種食物中的丙烯酰胺含量到底有多大？什么人又該特別注意控制飲食中的丙烯酰胺含量呢？
常見食物中丙烯酰胺的平均含量
數據來源：WHO technique report s數據來源：WHO technique report series 930，單位：微克/公斤
面包和面包卷（1270個樣品）：350
蛋糕和餅干（369個樣品）：96
嬰兒食物（焙烤型，如手指餅等，32）：181
早餐谷物（58個樣品）：33
煮的糧食和面條（113個樣品）：15
奶和奶制品（62個樣品）：5.8
盒裝薯片（874個樣品）：752
法式炸薯片（1097個樣品）：334
烤土豆（22個樣品）：169
土豆泥（33個樣品）：16
烤制、炒制的蔬菜（39個樣品）：59
新鮮蔬菜（45個樣品）：4.2
水果脆片（真空油炸等 ，37個樣品）：131
新鮮水果（11個樣品）：<1
堅果和油籽（81個樣品）：84
咖啡（205個樣品）：288
咖啡提取物（20個樣品）：1100
脫咖啡因咖啡（26個樣品）：688
人們可以從數據中看到，新鮮蔬菜水果本來含丙烯酰胺微乎其微，但經過煎炒油炸，含量就明顯上升。
水果脆片和蔬菜烹調后的含量都高于新鮮水果和新鮮蔬菜。某些蔬菜在加熱后所產生的丙烯酰胺也不可忽視，據香港測定，大眾喜愛的干烤西葫蘆、烤青椒、烤茄子所含的丙烯酰胺分別為360、140和77微克/公斤。
當然，凡是油炸和焙烤食物，都是丙烯酰胺的重要來源。比如說，據我國研究者測定，油條中的丙烯酰胺含量與油炸溫度和油炸時間關系很大，從120微克/公斤到350微克/公斤不等（于勝弟等，2008）。
除了餅干曲奇蛋糕等西式糕點富含丙烯酰胺，月餅等中式點心也是來源之一，一項測定發現廣式月餅中的丙烯酰胺含量為194微克/公斤（李向麗等，2015）。也有測定發現，蘇式月餅的丙烯酰胺含量高達795微克/公斤，而廣式月餅的餅皮部分甚至高達2079微克/公斤（陸文蔚等，2013）。
油炸和烤制面食也是丙烯酰胺的重要來源。有研究測定了一些中式面食的丙烯酰胺含量，結果如下（孟娟娟等，2014）
中式面食的丙烯酰胺含量
油條（11個樣品）：116-578
油餅（13個樣品）：44-209
麻團（8個樣品）：88-442
麻花（12個樣品）：98-361
油酥餅（9個樣品）：37-174
烙餅（13個樣品）：25-109
千層餅（11個樣品）：49-387
鍋巴（8個樣品）：38-172
爆米花（8個樣品）：33-164
烤紅薯（7個樣品）：33-201
饃片（9個樣品）：86-545
當然，這些食品只是和炸雞的含量相當，還是沒有跑贏同時測定的薯片和薯條樣品。
炸雞腿（10個樣品）：81-271
薯條（7個樣品）：364-587
薯片（15個樣品）：751-1044
那么，有些食品既有油炸產品，又有非油炸產品，哪個在丙烯酰胺含量方面更安全一些呢？
有對兩個薯片樣品的測定發現，油炸薯片丙烯酰胺含量高達3709微克/公斤，而非油炸薯片居然高達9125微克/公斤（陸文蔚等，2013）。另一項研究對多個油炸和非油炸薯片和方便面的樣品進行了比較，其中油炸薯片的含量在687-2839微克/公斤之間，而焙烤型薯片在36-1672微克/公斤之間；油炸方便面含量在220-769微克/公斤之間，而非油炸方便面在129-615微克/公斤之間（李雙宜等，2015）。可見，有些人為了避免油炸帶來的危害，選擇食用非油炸產品，看來未必能夠避免丙烯酰胺的攝入。
令人欣慰的是，制作紅燒肉時，在添加糖、油、醬油等配料的情況下，丙烯酰胺含量最高為42微克/公斤（劉玲玲等，2015），故而燉肉對丙烯酰胺的貢獻并不大。
（白糖熬出來是焦糖了，如烹飪中的炒糖色。現代工業紅糖是甘蔗汁或提取白砂糖后剩余物制成。不存在什么“白糖熬成紅糖”)@fg91: 再補充一下，糖漿的蒸發溫度據我所知控制在102℃以下，和丙烯酰胺產生的溫度區間有一定距離（120生成，140~180最佳反應溫度）。合格的工業白糖紅糖和丙烯酰胺沒什么關系。
兩類人需特別注意
特別需要注意控制日常食物中丙烯酰胺攝入量的是兩類人：
一類是未成年人。他們特別喜愛各種零食點心，家長又往往溺愛孩子，縱容孩子吃各種零食和油炸食品，往往會攝入過多的丙烯酰胺。研究者在某市小學生中做了調查，發現每日丙烯酰胺的平均攝入量超過30微克/日（孟娟娟等，2014），按小學生的體重在30-50公斤之間計算，已經明顯超過了WHO技術報告中所提出的0.18微克/公斤攝入水平。
另一類人是孕婦和乳母。由于丙烯酰胺容易被人體吸收，而且能夠進入乳汁，所以會從母親的食物中傳遞給嬰兒。鑒于嬰兒的解毒功能還遠遠不及成年人健全，而且正在細胞快速分裂的階段，特別要注意控制丙烯酰胺的攝入量。這種毒物雖然毒性不是很大，但其代謝產物能夠和人體遺傳物質形成加合物，從而影響到遺傳物質的正常復制，為了避免正在發育的胚胎受到潛在的影響，最好能限制其攝入量。
所以，忠告備孕、孕期和哺乳期的女性，要注意飲食營養平衡，節制各種煎炸熏烤和香脆零食的攝入量，日常飲食盡量避免油炸燒烤的烹調方法，多吃新鮮蔬菜水果和蒸煮食物，以便讓自己的寶寶遠離丙烯酰胺的影響。
咖啡丙烯酰胺含量確實很高，達到1100微克/公斤。但畢竟1杯咖啡中只有兩三克咖啡，用1100乘以0.003，結果是3.3微克。這個數量是無需介意的。所以，每天一兩杯咖啡就照喝好了。如果喝咖啡的時候加入黑糖呢，因為黑糖至少會放10克，其丙烯酰胺含量都在1000微克/公斤以上（臺灣數據），比咖啡本身多。話說回來，咖啡愛好者所喝的濃咖啡，或者咖啡店里的濃香咖啡，和多數中國人日常喝幾克速溶咖啡相比，前者可能要增加幾倍甚至更多的丙烯酰胺攝入量。它們很可能烤制過程受熱更嚴重，而且沖得也比較濃。所以我能夠理解，為什么美國公眾對咖啡店的咖啡如此警惕。這類產品，還是偶爾過癮比較好。
but
印尼有一種“木炭咖啡”將咖啡做好后，會往里面加入燒紅的木炭，有一種焦糖香據說能調理腸胃，這個應該丙烯酰胺很高吧！ http://t.cn/Rn1b1GO ???
李捷: 美拉德反應是形成丙烯酰胺的重要途徑。薯條里面的丙烯酰胺是780ug/kg，速溶咖啡591～595ppb，烘培咖啡225～231ppb，還要用200-300ml水或牛奶稀釋。如果用手沖的方法，濾紙能吸附丙烯酰胺近90%，用各種方法都洗脫不掉的。其次天冬氨酸在經過120℃以上的高溫烹飪時會變成丙烯酰胺。第三美拉德反應還會形成糖基化終端產物。加熱溫度控制在120度以下是真理。
顧中一:星巴克 咖啡致癌警告# 所有咖啡里都有丙烯酰胺，否則咖啡不香。
簡單來說，丙烯酰胺算是一種“可能對人類致癌”的物質，沒有問題，問題在于首先含有丙烯酰胺的食物還有很多，我們日常食物中，只要你高溫煎炸的有碳水化合物、蛋白質的東西都會產生丙烯酰胺。甚至連白糖如果熬成了紅糖、黑糖那么也會有。
常見的食物中薯片類丙烯酰胺含量是最高的。 因為薯片其中既有碳水化合物（淀粉、小分子糖類），同時又有大量的天門冬氨酸，這是一種非常容易產生丙烯酰胺的氨基酸。?
我們也不能說只要含有可能致癌物，整個食物就算致癌物了，風險評估時我們需要考慮劑量收益和價值觀。
按照中國疾病預防控制中心的報告，薯片中的丙烯酰胺含量比速溶咖啡粉還高，可是你在喝咖啡的時候還要加水啊…… 所以真正我們喝的咖啡中的丙烯酰胺含量會更低。
另外其實直接研究咖啡是否致癌的研究是非常多的，目前并沒有高質量證據顯示其致癌，甚至顯示與很多腫瘤的風險降低有關，比如肝癌。可能是因為咖啡中含有很多的抗氧化成分。
再舉例的話，像太陽輻射、加工肉類、苯并芘（燒烤食品中有）、酒精飲料、中國式咸魚、檳榔、甲醛、這些都是1類致癌物，比丙烯酰胺致癌證據強得多。 我們都應該標識嗎？
所以我的看法是加州法院這個裁定難以理喻。
網友: 通常在食物蒸煮溫度超過120℃時，便會產生丙烯酰胺，尤其油炸、烘焙類、燒烤類等食品在加工過程中極容易產生丙烯酰胺。由于食品中的丙烯酰胺是在食品加工過程形成的，因而較難控制其含量，只能在加工過程中采取一些措施來降低丙烯酰胺的含量。
具體的檢出含量，國家還沒有劃出相關的標準。
Acrylamide
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002 although it is likely that it has been present in food since cooking began. Acrylamide also has many non-food industrial uses and is present in tobacco smoke.
milestone
2015 – EFSA publishes its first full risk assessment of acrylamide in food, which experts conclude potentially increases the risk of developing cancer for consumers in all age groups.
2014 – Together with national partners in the Member States, EFSA published an infographic on acrylamide in food to help increase awareness about this issue. The infographic explains how acrylamide forms and in which foods, and includes basic tips provided by national authorities on reducing acrylamide exposure in the diet.
2014 – EFSA provisionally completed its full risk assessment and publicly consulted on its draft scientific opinion. The Authority held a follow up meeting with stakeholders to discuss feedback received during the online consultation.
2013 – EFSA accepted a request from the European Commission to provide a scientific opinion on the potential risks for human health of acrylamide in food. EFSA’s experts identified hundreds of scientific studies to consider for the Authority’s first full risk assessment of acrylamide. As part of its full risk assessment, EFSA also updated its European exposure assessment (last carried out in 2011) based on more recent data on acrylamide levels in food.
Mandate for an EFSA opinion on acrylamide in food
2013 – EFSA launched a call to food business operators and other stakeholders to submit additional analytical data on acrylamide levels in foods and beverages collected from 2010 onwards. The Authority has also consulted consumer organisations, NGOs and the food industry through its Stakeholder Consultative Platform to find out about on-going and recent research related to acrylamide in food.
2012 - EFSA received a proposal from organisations belonging to four EU Member States (Denmark, France, Germany and Sweden) to consider new scientific findings on the possible carcinogenicity of acrylamide.
2009-2012 – EFSA published four consecutive reports on acrylamide levels in food, comparing data from 2007 to 2010 over the series. The reports generally did not reveal any considerable differences from previous years in the levels of acrylamide in most food categories assessed. In the 2011 edition, EFSA also estimated consumer exposure for the different age groups, which were comparable with those previously reported for European countries.
2008 - EFSA hosted scientists from across the globe to discuss acrylamide in food toxicity and dietary exposure at its Scientific Colloquium 11: “Acrylamide carcinogenicity - New evidence in relation to dietary exposure”.
2005 - EFSA published a statement on acrylamide in food, agreeing with the principal conclusions and recommendations of the United Nations Joint FAO/WHO Expert Committee on Food Additives (JECFA) that dietary exposure levels to acrylamide may indicate a human health concern.
role
EFSA provides independent scientific advice to risk managers on acrylamide in food. EFSA’s comprehensive assessment of the risks to public health from acrylamide in food was published in 2015. This work allows EU decision-makers to take account of the latest scientific findings in managing possible risks associated with the presence of acrylamide in food.
EFSA also compiles data on acrylamide levels in a range of foods across Europe. Data submitted by Member States are assessed and, previously, have been compiled into annual reports. EFSA’s work helps identify trends in acrylamide levels over time and to estimate consumer exposure to this contaminant.
cancer from acrylamide in food?
Q&A
5. What happens to acrylamide in the body?
Acrylamide consumed orally is absorbed from the gastrointestinal tract, distributed to all organs and extensively metabolised. Glycidamide is one of the main metabolites from this process, and is the most likely cause of the gene mutations and tumours seen in animals.
6. Are there other health risks besides cancer?
EFSA’s experts have considered possible harmful effects of acrylamide on the nervous system, pre- and post-natal development and on male reproduction. These effects were not considered to be a concern, based on current levels of dietary exposure.
8. What can consumers do to reduce the risk from acrylamide in food?
First and foremost, consumers should look for the latest recommendations provided by their national food safety authorities as they tailor food safety advice to national eating habits and culinary traditions.
Generally, since it is practically impossible to eliminate acrylamide entirely from the diet, most public advice for the consumer aims at more selective home cooking habits and more variety in the diet.
Since acrylamide levels are directly related to the browning of these foods, some countries recommend to consumers: “Don’t burn it, lightly brown it”. Varying cooking practices and finding a better balance, e.g. boiling, steaming, sautéing as well as frying or roasting, could also help reduce overall consumer exposure.
A balanced diet generally reduces the risk of exposure to potential food risks. Balancing the diet with a wider variety of foods, e.g. meat, fish, vegetables, fruit as well as the starchy foods that can contain acrylamide, could help consumers to reduce their acrylamide intake.
Acrylamide in Some Popular Foods
Introduction
The Centre for Food Safety (CFS) and the Consumer Council (CC) have analysed the acrylamide level in various foods which were previously found containing relatively high levels of acrylamide and/or popular in the local market. The dietary exposure to acrylamide in the local population has also been estimated.
The study
2. A total of 90 food samples were purchased from the local market, including 35 crispy snacks, 10 fried and baked potatoes, 39 biscuits and 6 breakfast cereals. They were subject to laboratory analysis for acrylamide level conducted by the Food Research Laboratory of the CFS.
3. Main findings of the study are summarised in Table 1:
Table 1: Summary of Main Results
Food products? / No. of samples/ Ranges of Acrylamide level (μg/kg)
Crispy snacks
Potato chips? / 12? ? /160 – 3000
Taro chips 3? ? 11 – 470
Prawn crackers 6 Not detected* – 330
Snack noodles 2 35 – 120
Corn chips 6 16 – 480
Rice crackers 3 6 – 39
Banana chips 3 74 – 190
Fried and baked potatoes
French fries and waffle fries 7 74 – 890
Baked potatoes 3 15 – 160
Biscuits
Cheese crackers 2 150 – 360
Digestive biscuits 3 170 – 250
Cookies 6 42 – 250
Soda crackers 5 39 – 200
Chocolate biscuits 2 47 – 150
Wafers 5 53 – 280
Sandwich crackers 4 61 – 510
Wheat crackers 5 87 – 390
Finger biscuits 5 32 – 370
Other snack type biscuits 2 130 – 2100
Breakfast cereals
Corn flakes 3 29 – 70
Bran cereals 3 59 – 460
* Not detected denotes acrylamide concentration is less than the limit of detection, 3μg/kg
4. Among the 35 crispy snack samples, in each 1 kg of food:
The acrylamide content ranged from not detected to 3000μg. Various factors may affect the acrylamide level in food e.g. composition and processing, the acrylamide level varied a lot among same kind of food.
Two potato chips were found to contain high level of acrylamide (1300μg and 3000μg). Measures e.g. using potatoes with low reducing sugar levels and optimising the cooking temperature and time may help reduce the acrylamide level in food.
Acrylamide was not detected in a prawn cracker sample made with tapioca starch.
In general, rice cracker samples contained relatively low level of acrylamide.
5. Among the 10 fried and baked potato samples, in each 1 kg of food:
The acrylamide content ranged from 15μg to 890μg. In general, thickly cut fried potatoes contained less acrylamide than thinly cut ones while baked potatoes contained less acrylamide than fried potatoes.
6. Among the 39 biscuit samples, in each 1 kg of food:
The acrylamide content ranged from 32μg to 2100μg. A snack type biscuit sample was found to contain high level of acrylamide (2100μg).
7. Among the 6 breakfast cereal samples, in each 1 kg of food:
The acrylamide content ranged from 29μg to 460μg. A bran cereal sample contained higher acrylamide level than other bran cereal samples. Higher acrylamide level may be due to the use of reducing sugars containing ingredients e.g. honey.
8. It is estimated that the dietary exposure to acrylamide in the average local population and high consumers (97.5th percentile) is 0.13μg/kg bw/day and 0.69μg/kg bw/day respectively. The corresponding MOE (Harderian gland? tumours in mice) is calculated to be 1385 and 261 respectively. Since these MOEs are relatively lower than those of the other harmful substances formed during food processing, it is of public health concern. Efforts to reduce acrylamide levels in food should continue in the territory. Details of the exposure assessment are available at the CFS webpage:
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01_25.html.
9. In order to provide recommendations to trade to prevent and reduce the formation of acrylamide in food, the CFS has drafted a set of Trade Guidelines on Reducing Acrylamide in Food. After consulting with the trade, the Guidelines will be distributed and uploaded to the CFS website for trade reference
? A gland located behind the eyes; can be found in mice but not in humans
Advice to the Public
Do not over-heat food but ensure the food is cooked thoroughly.
Maintain a balanced diet i.e. eat more fruits and vegetables and to moderate the consumption of fried foods.
Advice to the Trade
Use ingredients which are low in asparagine and reducing sugars to produce products processed at high temperature.
Do not cook food excessively i.e. cooked for too long or at too high temperature.
Avoid compromising chemical and microbiological safety of the food when taking any acrylamide reduction measures; nutritional qualities also need to remain unimpaired, together with their organoleptic properties and associated consumer acceptability.
Make reference to the Guidelines established by the CFS and develop the most suitable methods to reduce acrylamide in foods, particularly potato and cereal products.
More Information
10. The related article is published in the CHOICE MAGAZINE (Issue 410 released on 15 December 2010) (Chinese only).
11. Please visit the CFS website for more information on acrylamide –
Acrylamide in Food
Risk Assessment Section
Centre for Food Safety
Food and Environmental Hygiene Department
December 2010
美拉德反應又稱為“非酶棕色化反應”，是法國化學家L.C.Maillard在1912年提出的。所謂美拉德反應是廣泛存在于食品工業的一種非酶褐變，是羰基化合物（還原糖類）和氨基化合物（氨基酸和蛋白質）間的反應，經過復雜的歷程最終生成棕色甚至是黑色的大分子物質類黑精或稱擬黑素，所以又稱羰氨反應。
將它應用于食品香精生產應用之中，國外研究比較多，國內研究應用很少，該技術在肉類香精及煙草香精中有非常好的應用。所形成的香精具天然肉類香精的逼真效果，具有調配技術無法比擬的作用。
美拉德反應對食品的影響
①香氣和色澤的產生，美拉德反應能產生人們所需要或不需要的香氣和色澤。例如亮氨酸與葡萄糖在高溫下反應，能夠產生令人愉悅的面包香。而在板栗、魷魚等食品生產儲藏過程中和制糖生產中，就需要抑制美拉德反應以減少褐變的發生
②營養價值的降低，美拉德反應發生后，氨基酸與糖結合造成了營養成分的損失，蛋白質與糖結合，結合產物不易被酶利用，營養成分不被消化
③抗氧化性的產生，美拉德反應中產生的褐變色素對油脂類自動氧化表現出抗氧化性，這主要是由于褐變反應中生成醛、酮等還原性中間產物
④有毒物質的產生。
參考資料：baike.baidu.com/view/164629.htm
在萬物發芽的季節，咖啡果實的采摘卻已結束，咖啡樹上的小紅果們被咖農采摘下來，經過去皮、日曬、烘焙等等步驟的處理，就可以沖泡出一杯香噴噴的咖啡。來吧來吧~ 趁著春光明媚，正是爬樹、逗貓、喝咖啡的好日子！
【愛喝咖啡的人根本無需任何擔憂】---美國癌癥研究院AICR發表在3月31日的官博。
AICR結論認為咖啡很可能能夠降低肝癌與子宮內膜癌的風險、還有可能降低前列腺癌、結腸癌、口腔癌的風險。不僅如此、咖啡還能降低糖尿病風險、而糖尿病能增加癌癥以及死于癌癥的幾率。
關于癌癥和咖啡的關系已有成百上千的流行病學研究、根本沒有一項提示咖啡會增加癌癥風險。
若將癌癥憂慮制成0到10的刻度表、那么咖啡應該肯定處在0這一段而吸煙是10、這兩樣東西根本不應該被貼上相似的警告標簽。
因此、喜愛喝咖啡的人根本不需要有任何擔憂、除非咖啡里糖奶放太多、或者體質上對咖啡因很敏感。
只要不燙（高于65度任何都是致癌物），咖啡因200到400毫克，也就是一天一兩杯。
別超過4杯。少糖控奶油。
