食物中丙烯酰胺的主要来源包括焙烤食品、油炸食品、煎烤食品、膨化食品等，也包括日常炒菜、红烧、煎炸、烤制等烹调方法。那么，各种食物中的丙烯酰胺含量到底有多大？什么人又该特别注意控制饮食中的丙烯酰胺含量呢？
常见食物中丙烯酰胺的平均含量
数据来源：WHO technique report s数据来源：WHO technique report series 930，单位：微克/公斤
面包和面包卷（1270个样品）：350
蛋糕和饼干（369个样品）：96
婴儿食物（焙烤型，如手指饼等，32）：181
早餐谷物（58个样品）：33
煮的粮食和面条（113个样品）：15
奶和奶制品（62个样品）：5.8
盒装薯片（874个样品）：752
法式炸薯片（1097个样品）：334
烤土豆（22个样品）：169
土豆泥（33个样品）：16
烤制、炒制的蔬菜（39个样品）：59
新鲜蔬菜（45个样品）：4.2
水果脆片（真空油炸等 ，37个样品）：131
新鲜水果（11个样品）：<1
坚果和油籽（81个样品）：84
咖啡（205个样品）：288
咖啡提取物（20个样品）：1100
脱咖啡因咖啡（26个样品）：688
人们可以从数据中看到，新鲜蔬菜水果本来含丙烯酰胺微乎其微，但经过煎炒油炸，含量就明显上升。
水果脆片和蔬菜烹调后的含量都高于新鲜水果和新鲜蔬菜。某些蔬菜在加热后所产生的丙烯酰胺也不可忽视，据香港测定，大众喜爱的干烤西葫芦、烤青椒、烤茄子所含的丙烯酰胺分别为360、140和77微克/公斤。
当然，凡是油炸和焙烤食物，都是丙烯酰胺的重要来源。比如说，据我国研究者测定，油条中的丙烯酰胺含量与油炸温度和油炸时间关系很大，从120微克/公斤到350微克/公斤不等（于胜弟等，2008）。
除了饼干曲奇蛋糕等西式糕点富含丙烯酰胺，月饼等中式点心也是来源之一，一项测定发现广式月饼中的丙烯酰胺含量为194微克/公斤（李向丽等，2015）。也有测定发现，苏式月饼的丙烯酰胺含量高达795微克/公斤，而广式月饼的饼皮部分甚至高达2079微克/公斤（陆文蔚等，2013）。
油炸和烤制面食也是丙烯酰胺的重要来源。有研究测定了一些中式面食的丙烯酰胺含量，结果如下（孟娟娟等，2014）
中式面食的丙烯酰胺含量
油条（11个样品）：116-578
油饼（13个样品）：44-209
麻团（8个样品）：88-442
麻花（12个样品）：98-361
油酥饼（9个样品）：37-174
烙饼（13个样品）：25-109
千层饼（11个样品）：49-387
锅巴（8个样品）：38-172
爆米花（8个样品）：33-164
烤红薯（7个样品）：33-201
馍片（9个样品）：86-545
当然，这些食品只是和炸鸡的含量相当，还是没有跑赢同时测定的薯片和薯条样品。
炸鸡腿（10个样品）：81-271
薯条（7个样品）：364-587
薯片（15个样品）：751-1044
那么，有些食品既有油炸产品，又有非油炸产品，哪个在丙烯酰胺含量方面更安全一些呢？
有对两个薯片样品的测定发现，油炸薯片丙烯酰胺含量高达3709微克/公斤，而非油炸薯片居然高达9125微克/公斤（陆文蔚等，2013）。另一项研究对多个油炸和非油炸薯片和方便面的样品进行了比较，其中油炸薯片的含量在687-2839微克/公斤之间，而焙烤型薯片在36-1672微克/公斤之间；油炸方便面含量在220-769微克/公斤之间，而非油炸方便面在129-615微克/公斤之间（李双宜等，2015）。可见，有些人为了避免油炸带来的危害，选择食用非油炸产品，看来未必能够避免丙烯酰胺的摄入。
令人欣慰的是，制作红烧肉时，在添加糖、油、酱油等配料的情况下，丙烯酰胺含量最高为42微克/公斤（刘玲玲等，2015），故而炖肉对丙烯酰胺的贡献并不大。
（白糖熬出来是焦糖了，如烹饪中的炒糖色。现代工业红糖是甘蔗汁或提取白砂糖后剩余物制成。不存在什么“白糖熬成红糖”)@fg91: 再补充一下，糖浆的蒸发温度据我所知控制在102℃以下，和丙烯酰胺产生的温度区间有一定距离（120生成，140~180最佳反应温度）。合格的工业白糖红糖和丙烯酰胺没什么关系。
两类人需特别注意
特别需要注意控制日常食物中丙烯酰胺摄入量的是两类人：
一类是未成年人。他们特别喜爱各种零食点心，家长又往往溺爱孩子，纵容孩子吃各种零食和油炸食品，往往会摄入过多的丙烯酰胺。研究者在某市小学生中做了调查，发现每日丙烯酰胺的平均摄入量超过30微克/日（孟娟娟等，2014），按小学生的体重在30-50公斤之间计算，已经明显超过了WHO技术报告中所提出的0.18微克/公斤摄入水平。
另一类人是孕妇和乳母。由于丙烯酰胺容易被人体吸收，而且能够进入乳汁，所以会从母亲的食物中传递给婴儿。鉴于婴儿的解毒功能还远远不及成年人健全，而且正在细胞快速分裂的阶段，特别要注意控制丙烯酰胺的摄入量。这种毒物虽然毒性不是很大，但其代谢产物能够和人体遗传物质形成加合物，从而影响到遗传物质的正常复制，为了避免正在发育的胚胎受到潜在的影响，最好能限制其摄入量。
所以，忠告备孕、孕期和哺乳期的女性，要注意饮食营养平衡，节制各种煎炸熏烤和香脆零食的摄入量，日常饮食尽量避免油炸烧烤的烹调方法，多吃新鲜蔬菜水果和蒸煮食物，以便让自己的宝宝远离丙烯酰胺的影响。
咖啡丙烯酰胺含量确实很高，达到1100微克/公斤。但毕竟1杯咖啡中只有两三克咖啡，用1100乘以0.003，结果是3.3微克。这个数量是无需介意的。所以，每天一两杯咖啡就照喝好了。如果喝咖啡的时候加入黑糖呢，因为黑糖至少会放10克，其丙烯酰胺含量都在1000微克/公斤以上（台湾数据），比咖啡本身多。话说回来，咖啡爱好者所喝的浓咖啡，或者咖啡店里的浓香咖啡，和多数中国人日常喝几克速溶咖啡相比，前者可能要增加几倍甚至更多的丙烯酰胺摄入量。它们很可能烤制过程受热更严重，而且冲得也比较浓。所以我能够理解，为什么美国公众对咖啡店的咖啡如此警惕。这类产品，还是偶尔过瘾比较好。
but
印尼有一种“木炭咖啡”将咖啡做好后，会往里面加入烧红的木炭，有一种焦糖香据说能调理肠胃，这个应该丙烯酰胺很高吧！ http://t.cn/Rn1b1GO
李捷: 美拉德反应是形成丙烯酰胺的重要途径。薯条里面的丙烯酰胺是780ug/kg，速溶咖啡591～595ppb，烘培咖啡225～231ppb，还要用200-300ml水或牛奶稀释。如果用手冲的方法，滤纸能吸附丙烯酰胺近90%，用各种方法都洗脱不掉的。其次天冬氨酸在经过120℃以上的高温烹饪时会变成丙烯酰胺。第三美拉德反应还会形成糖基化终端产物。加热温度控制在120度以下是真理。
顾中一:星巴克 咖啡致癌警告# 所有咖啡里都有丙烯酰胺，否则咖啡不香。
简单来说，丙烯酰胺算是一种“可能对人类致癌”的物质，没有问题，问题在于首先含有丙烯酰胺的食物还有很多，我们日常食物中，只要你高温煎炸的有碳水化合物、蛋白质的东西都会产生丙烯酰胺。甚至连白糖如果熬成了红糖、黑糖那么也会有。
常见的食物中薯片类丙烯酰胺含量是最高的。 因为薯片其中既有碳水化合物（淀粉、小分子糖类），同时又有大量的天门冬氨酸，这是一种非常容易产生丙烯酰胺的氨基酸。
我们也不能说只要含有可能致癌物，整个食物就算致癌物了，风险评估时我们需要考虑剂量收益和价值观。
按照中国疾病预防控制中心的报告，薯片中的丙烯酰胺含量比速溶咖啡粉还高，可是你在喝咖啡的时候还要加水啊…… 所以真正我们喝的咖啡中的丙烯酰胺含量会更低。
另外其实直接研究咖啡是否致癌的研究是非常多的，目前并没有高质量证据显示其致癌，甚至显示与很多肿瘤的风险降低有关，比如肝癌。可能是因为咖啡中含有很多的抗氧化成分。
再举例的话，像太阳辐射、加工肉类、苯并芘（烧烤食品中有）、酒精饮料、中国式咸鱼、槟榔、甲醛、这些都是1类致癌物，比丙烯酰胺致癌证据强得多。 我们都应该标识吗？
所以我的看法是加州法院这个裁定难以理喻。
网友: 通常在食物蒸煮温度超过120℃时，便会产生丙烯酰胺，尤其油炸、烘焙类、烧烤类等食品在加工过程中极容易产生丙烯酰胺。由于食品中的丙烯酰胺是在食品加工过程形成的，因而较难控制其含量，只能在加工过程中采取一些措施来降低丙烯酰胺的含量。
具体的检出含量，国家还没有划出相关的标准。
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
美拉德反应又称为“非酶棕色化反应”，是法国化学家L.C.Maillard在1912年提出的。所谓美拉德反应是广泛存在于食品工业的一种非酶褐变，是羰基化合物（还原糖类）和氨基化合物（氨基酸和蛋白质）间的反应，经过复杂的历程最终生成棕色甚至是黑色的大分子物质类黑精或称拟黑素，所以又称羰氨反应。
将它应用于食品香精生产应用之中，国外研究比较多，国内研究应用很少，该技术在肉类香精及烟草香精中有非常好的应用。所形成的香精具天然肉类香精的逼真效果，具有调配技术无法比拟的作用。
美拉德反应对食品的影响
①香气和色泽的产生，美拉德反应能产生人们所需要或不需要的香气和色泽。例如亮氨酸与葡萄糖在高温下反应，能够产生令人愉悦的面包香。而在板栗、鱿鱼等食品生产储藏过程中和制糖生产中，就需要抑制美拉德反应以减少褐变的发生
②营养价值的降低，美拉德反应发生后，氨基酸与糖结合造成了营养成分的损失，蛋白质与糖结合，结合产物不易被酶利用，营养成分不被消化
③抗氧化性的产生，美拉德反应中产生的褐变色素对油脂类自动氧化表现出抗氧化性，这主要是由于褐变反应中生成醛、酮等还原性中间产物
④有毒物质的产生。
参考资料：baike.baidu.com/view/164629.htm
在万物发芽的季节，咖啡果实的采摘却已结束，咖啡树上的小红果们被咖农采摘下来，经过去皮、日晒、烘焙等等步骤的处理，就可以冲泡出一杯香喷喷的咖啡。来吧来吧~ 趁着春光明媚，正是爬树、逗猫、喝咖啡的好日子！
【爱喝咖啡的人根本无需任何担忧】---美国癌症研究院AICR发表在3月31日的官博。
AICR结论认为咖啡很可能能够降低肝癌与子宫内膜癌的风险、还有可能降低前列腺癌、结肠癌、口腔癌的风险。不仅如此、咖啡还能降低糖尿病风险、而糖尿病能增加癌症以及死于癌症的几率。
关于癌症和咖啡的关系已有成百上千的流行病学研究、根本没有一项提示咖啡会增加癌症风险。
若将癌症忧虑制成0到10的刻度表、那么咖啡应该肯定处在0这一段而吸烟是10、这两样东西根本不应该被贴上相似的警告标签。
因此、喜爱喝咖啡的人根本不需要有任何担忧、除非咖啡里糖奶放太多、或者体质上对咖啡因很敏感。
只要不烫（高于65度任何都是致癌物），咖啡因200到400毫克，也就是一天一两杯。
别超过4杯。少糖控奶油。
