Many people love fried foods because of their delicious crunchy taste. But it's not news that high-temperature fried foods contain acrylamide, as studies have been reported as early as 2002.

Acrylamide is a carcinogen that lurks around us and is usually produced during the process of frying or baking foods at high temperatures. Acrylamide is a white, unsaturated amide that is the raw material for the production of polyacrylamide. Polyacrylamide is mainly used in the purification treatment of water, the processing of pulp and the internal coating of pipes. The human body can be indirectly exposed to acrylamide through the digestive tract, respiratory tract, and skin mucosa

Acrylamide is a Class 2A carcinogen, which can be metabolized into its carcinogenic active metabolite, epoxypropionamide, in both animals and humans. Frequent consumption of high-temperature fried food increases its carcinogenicity and endangers health.

Acrylamide is moderately toxic, irritating to the eyes and skin, absorbed through the skin, respiratory tract and digestive tract, and accumulates in the body, mainly affecting the nervous system, and acute poisoning is very rare.

How to avoid acrylamide in your life?
1.Choose low temperature cooking method
Acrylamide can be produced when starchy food is cooked at high temperature, that is, the longer the food is processed and the higher the temperature, the higher the level of acrylamide produced, so the correct cooking method should be mastered, and food can be cooked at low temperature by steaming, stewing and braising, as well as cooling.
2.pay attention to eating healthy
Eat less or no fried, smoked and barbecued food, pay attention to diet diversity, eat more fresh vegetables and fruits, and drink more water. Refuse to eat high-oil snacks such as potato chips and potpourri, etc., and control the amount of consumption to 2-3 times a week. In addition, people who like to drink coffee give preference to boiled coffee, because the acrylamide content in boiled coffee is lower than instant coffee.
3.the rational use of air fryers
In recent years, the air fryer is loved by many families, no oil can produce fragrant fried food, but if used improperly will produce acrylamide. Therefore, the use of air fryers must control the heating temperature, not more than 168 ℃, to ensure that the food cooked and taste based on the heating time should be shortened.