Frying equipment: which ingredients of fried food are harmful to the body
Acrylamide is a small molecule organic compound with a simple structure. The pure product is a transparent crystalline solid. It can dissolve with water, it can polymerize easily at the melting point, and it can also polymerize under ultraviolet light. The solid acrylamide is stable at room temperature and can react violently when hot melted or oxidized. Starch foods tend to produce acrylamide when cooked at high temperatures (> 120 ° C), and their content increases as the processing temperature increases. At the same time, related experiments also found that foods with high starch content have a high content of acrylamide, while foods with high protein content have relatively little content.
Acrylamide is a medium poison, which has a certain stimulating effect on the eyes and skin. It can be absorbed through the skin, respiratory tract and digestive tract, and part of it is accumulated in the body, which mainly affects the nervous system. One-time high-dose ingestion will affect the function of the central nervous system, especially in the brain, with symptoms of cerebral hemorrhage. Epidemiological observations of occupational exposure populations have shown that people who take small amounts of acrylamide for a long time will experience symptoms such as drowsiness, mood swings, memory decline, hallucinations, and tremors, and poisoning can occur or be accompanied by peripheral neuropathy (such as sweating, muscle weakness Wait). Nerve endings have a certain incubation period, depending on the dose. Symptoms can develop within a few weeks after exposure to low doses; they can develop within a few years after prolonged exposure to low doses. Animal experiments have confirmed that high acrylamide content can cause animals to develop cancer of the reproductive system.