I also wanted to find out if toasting nuts, or seeds in my toaster would form Acrylamides.
Here is the FDA site with links to all acrylamide content and links to other sites
Looks like 2006 is the latest data that contains the levels in foods. I wish there was some recent updated data though to see if anything is changed.
A nice aggregate summary is here that lists each food and when the data was released.
So toasted cereals have the higher levels of acrylamydes, so if you eat cereal opt for non-toasted.
Also acrylamide levels moderately high in some baby foods such as sweet potatoes, peach cobblers, squash, carrots and green beans, plums
Here is the FDA site with links to all acrylamide content and links to other sites
Looks like 2006 is the latest data that contains the levels in foods. I wish there was some recent updated data though to see if anything is changed.
A nice aggregate summary is here that lists each food and when the data was released.
So toasted cereals have the higher levels of acrylamydes, so if you eat cereal opt for non-toasted.
Also acrylamide levels moderately high in some baby foods such as sweet potatoes, peach cobblers, squash, carrots and green beans, plums
Here is a summary of top 8 foods by acrylamyde/portion although I am not sure how to interpret them - but you should probably limit coffee, prune juice and canned black olives as well.
This site has listings of studies done on acrylamides
QA on acrylamides from WHO states
This site has listings of studies done on acrylamides
QA on acrylamides from WHO states
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 degrees Celsius (248 F), including boiled foods. I wonder what is the temperature in my toaster oven.
Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, especially meat and meat products, should be cooked sufficiently to destroy food poisoning bacteria.
This report shows wheat based cereals generally contain more than rice or maize based cereals -
FDA also has some general guidelines here but doesn't answer any specific question like European sites.
Here is a report that shows that most acrylamides are in the bread crust from CIAA – the voice of the European food and drink industry
I also found this site with more info, clicking on Acrylamide Information Base and clicking on Study Area 1 : Levels of acrylamide in food gives a summary of studies, similar to this site with summary of actual current research about acrylamides and links for further research.
Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, especially meat and meat products, should be cooked sufficiently to destroy food poisoning bacteria.
This report shows wheat based cereals generally contain more than rice or maize based cereals -
FDA also has some general guidelines here but doesn't answer any specific question like European sites.
Here is a report that shows that most acrylamides are in the bread crust from CIAA – the voice of the European food and drink industry
I also found this site with more info, clicking on Acrylamide Information Base and clicking on Study Area 1 : Levels of acrylamide in food gives a summary of studies, similar to this site with summary of actual current research about acrylamides and links for further research.
Here is another site which has links to some further study
Soaking raw potato slices in water for 15-30 minutes before frying or roasting helps reduce acrylamide formation during cooking. Adding antioxidants, such as rosemary or bamboo leaves and green tea extracts have been shown to reduce acrylamide levels in several foods.
3 comments:
Hi curious,
Having researched all that, how would you rate peanuts and peanut butter? How about baked potatoes, sweet potatoes, and beets? I eat those a lot. I suppose steaming is better. Well, as summer approaches I'll stop using the oven.
thanks,
-barb
Hi Barb,
I would not buy peanut butter unless it's raw, which is probably hard to find. It's also easy to make your own in the vitamix. I did see that roasted nuts like almonds have more acrylamides, but peanuts have less. It's reason to avoid roasted nuts and products.
I have not found anyone who has done any testing with toasted nuts or seeds. I will have to measure the temperature of my toaster oven to see how hot it gets. I also don't know if there is a difference in toasting in a pan vs a microwave vs baking them. So I have to just repeat the recommendation to do any kind of cooking at lowest heat possible and lowest possible time frame to get the desired effect.
I read that the sugars in foods contribute to formation of acrylamides, so sweet potato would has them... I know steaming is best. You can probably bake them at a lower heat. Same goes for sunflower seeds. Baked boca burgers were high if anyone is eating those. I wonder why... Dr. Fuhrman recommends low temperature cooking, even leaving the oven door slightly ajar if the heat is too high. If you have a dehydrator, that's best I think!
I actually found this when reading a newsletter http://eatrightcqg.com/library/category/Default.aspx?article_id=387 which is what we are discussing here. Maybe we should opt for a pressure cooker...
"Pressure Cooking Benefits
Pressure cooking was invented over 300 years ago, but today it is the cooking method of choice to preserve nutrients in food. The longer the cooking time and the higher the temperature, the more nutrients are lost.
Boiling, baking, and roasting are not preferred cooking methods. With boiling, too many nutrients are poured away with the unused water. With baking and roasting, the dry heat destroys nutrients and creates toxic compounds. In fact, baked and microwaved vegetables lose five times more nutrients than those prepared by steaming. Steaming vegetables with a pressure cooker preserves even more nutrients than regular steaming because the vegetables can be softened in a significantly shorter cooking time, with less water, and without excessive heat."
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