|Molar mass||71.08 g·mol−1|
|Appearance||white crystalline solid, no odor1|
|Melting point||84.5 °C (184.1 °F; 357.6 K)|
|Boiling point||None (polymerization); decomposes at 175-300°C1|
|2.04 kg/L (25 °C)|
|Main hazards||potential occupational carcinogen1|
|Safety data sheet||ICSC 0091|
|H301, H312, H315, H317, H319, H332, H340, H350, H361, H3722|
|P201, P280, P301+310, P305+351+338, P308+3132|
|EU classification||Toxic (T)
Carc. Cat. 2
Muta. Cat. 2
Repr. Cat. 3
|R-phrases||R45, R46, R20/21,
R25, R36/38, R43,
|424 °C (795 °F; 697 K)|
|Lethal dose or concentration (LD, LC):|
LD50 (Median dose)
|100-200 mg/kg (mammal, oral)
107 mg/kg (mouse, oral)
150 mg/kg (rabbit, oral)
150 mg/kg (guinea pig, oral)
124 mg/kg (rat, oral)3
|US health exposure limits (NIOSH):|
|TWA 0.3 mg/m3 [skin]1|
|Ca TWA 0.03 mg/m3 [skin]1|
IDLH (Immediate danger
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is: / ?)(|
Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO. Its IUPAC name is prop-2-enamide. It is a white odorless crystalline solid, soluble in water, ethanol, ether, and chloroform. Acrylamide decomposes in the presence of acids, bases, oxidizing agents, iron, and iron salts. It decomposes non-thermally to form ammonia, and thermal decomposition produces carbon monoxide, carbon dioxide, and oxides of nitrogen.
Acrylamide can be prepared by the hydrolysis of acrylonitrile by nitrile hydratase. In industry, most acrylamide is used to synthesize polyacrylamides, which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, tertiary oil recovery, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.
The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. As of 2014 it is still not clear whether acrylamide consumption affects people's risk of developing cancer.4
- 1 Uses
- 2 Toxicity and carcinogenicity
- 3 Occurrence in food and associated health risks
- 4 Occurrence in other products
- 5 See also
- 6 References
- 7 External links
Polyacrylamide was first used in a laboratory setting in the early 1950s. In 1959, the groups of Davis and Ornstein5 and of Raymond and Weintraub6 independently published on the use of polyacrylamide gel electrophoresis to separate charged molecules.7 The technique is widely accepted today, and remains a common protocol in molecular biology labs.
Acrylamide has many other uses in molecular biology laboratories, including the use of linear polyacrylamide (LPA) as a carrier, which aids in the precipitation of small amounts of DNA. Many laboratory supply companies sell LPA for this use.8
The majority of acrylamide is used to manufacture various polymers.910 In the 1970s and 1980s, the proportionately largest use of these polymers was in water treatment.11 Additional uses include as binding, thickening or flocculating agents in grout, cement, sewage/wastewater treatment, pesticide formulations, cosmetics, sugar manufacturing, soil erosion prevention, ore processing, food packaging, plastic products, and paper production.912 Polyacrylamide is also used in some potting soil.9 Another use of polyacrylamide is as a chemical intermediate in the production of N-methylol acrylamide and N-butoxyacrylamide.12
US demand for acrylamide was 253,000,000 pounds (115,000,000 kg) as of 2007, increased from 245,000,000 pounds (111,000,000 kg) in 2006.12
Acrylamide is considered a potential occupational carcinogen by U.S. government agencies and classified as a Group 2A carcinogen by the IARC.12 The Occupational Safety and Health Administration and the National Institute for Occupational Safety and Health have set dermal occupational exposure limits at 0.03 mg/m3 over an eight-hour workday.3 In animal models, exposure to acrylamide causes tumors in the adrenal glands, thyroid, lungs, and testes.1 Acrylamide is easily absorbed by the skin and distributed throughout the body; the highest levels of acrylamide post-exposure are found in the blood, non-exposed skin, kidneys, liver, testes, and spleen. Acrylamide has also been found to have neurotoxic effects in humans who have been exposed. Animal studies show neurotoxic effects as well as mutations in sperm.12
Acrylamide is also a skin irritant and may be a tumor initiator in the skin, potentially increasing risk for skin cancer. Symptoms of acrylamide exposure include dermatitis in the exposed area and peripheral neuropathy.12
Acrylamide was discovered accidentally in foods in April 2002 by scientists in Sweden when they found the chemical in starchy foods, such as potato chips (potato crisps), French fries, and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent).14 It was not found in food that had been boiled1415 or in foods that were not heated.14
Acrylamide levels appear to rise as food is heated for longer periods of time. Although researchers are still unsure of the precise mechanisms by which acrylamide forms in foods,16 many believe it is a byproduct of the Maillard reaction. In fried or baked goods, acrylamide may be produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F).1718
The FDA has analyzed a variety of U.S. food products for levels of acrylamide since 2002.23
Although acrylamide has known toxic effects on the nervous system and on fertility, a June 2002 report by the Food and Agriculture Organization of the United Nations and the World Health Organization concluded the intake level required to observe neuropathy (0.5 mg/kg body weight/day) was 500 times higher than the average dietary intake of acrylamide (1 μg/kg body weight/day). For effects on fertility, the level is 2,000 times higher than the average intake.24 From this, they concluded acrylamide levels in food were safe in terms of neuropathy, but raised concerns over human carcinogenicity based on known carcinogenicity in laboratory animals.24
The World Health Organization (WHO) has set up a clearinghouse for information about acrylamide that includes a database of researchers and data providers; references for research published elsewhere; information updates about the current status of research efforts; and updates on information relevant to the health risk of acrylamide in food.26
In February 2009, Health Canada announced that they were assessing whether acrylamide, which occurs naturally during the cooking of French fries, potato chips, and other processed foods, is a hazard to human health and whether any regulatory action needs to be taken. Currently, they are collecting information on the properties and prevalence of acrylamide in order to make their assessment.27 In December 2009, after a positive reception from the food industry, Health Canada invited comment from the public on this proposal.28 The European Chemical Agency added acrylamide to the list of substances of very high concern in March 2010.29
The Heat-generated Food Toxicants (HEATOX) Project was a European Commission-funded multidisciplinary research project running from late 2003 to early 2007. Its objectives were to "estimate health risks that may be associated with hazardous compounds in heat-treated food [, and to] find cooking/processing methods that minimize the amounts of these compounds, thereby providing safe, nutritious, and high-quality food-stuffs."3031 It found that "the evidence of acrylamide posing a cancer risk for humans has been strengthened,"32 and that "compared with many regulated food carcinogens, the exposure to acrylamide poses a higher estimated risk to European consumers."30 HEATOX sought also to provide consumers with advice on how to lower their intake of acrylamide, specifically pointing out that home-cooked food tends to contribute far less to overall acrylamide levels than food that was industrially prepared, and that avoiding overcooking is one of the best ways to minimize exposure at home.30
On April 24, 2002, the Swedish National Food Administration announced that acrylamide can be found in baked and fried starchy foods, such as potato chips, breads, and cookies. Concern was raised mainly because of the probable carcinogenic effects of acrylamide. This was followed by a strong, but short-lived, interest from the press. On August 26, 2005, California attorney general Bill Lockyer filed a lawsuit against four makers of french fries and potato chips – H.J. Heinz Co., Frito-Lay, Kettle Foods Inc., and Lance Inc. – to reduce the risk to consumers from consuming acrylamide.33 The lawsuit was settled on August 1, 2008, with the food producers agreeing to cut acrylamide levels to 275 parts per billion in three years, to avoid a Proposition 65 warning label.34 The companies avoided trial by agreeing to pay a combined $3 million in fines as a settlement with the California attorney general's office.35
- Acrydite: research on this compound casts light on acrylamide
- Deep fryer
- Vacuum fryer
- Substance of very high concern
- Heterocyclic amines
- Polycyclic aromatic hydrocarbons
- "NIOSH Pocket Guide to Chemical Hazards #0012". National Institute for Occupational Safety and Health (NIOSH).
- Sigma-Aldrich Co., Acrylamide. Retrieved on 2013-07-20.
- Centers for Disease Control and Prevention (1994). "Documentation for Immediately Dangerous To Life or Health Concentrations (IDLHs) - Acrylamide".
- Xu, Y; Cui, B; Ran, R; Liu, Y; Chen, H; Kai, G; Shi, J (Apr 5, 2014). "Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects.". Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 69C: 1–12. doi:10.1016/j.fct.2014.03.037. PMID 24713263. Retrieved 28 April 2014.
- Davis and Ornstein. Pipeline.com. Retrieved on 2012-06-11.
- Raymond and Weintraub. Sciencemag.org (1959-09-18). Retrieved on 2012-06-11.
- Reynolds S, Weintraub L. (1959). "Acrylamide Gel as a Supporting Medium for Zone Electrophoresis". Science 130 (3377): 711. doi:10.1126/science.130.3377.711. PMID 14436634.
- GenElute™-LPA from Sigma-Aldrich. biocompare.com
- Environment Canada and Health Canada (August 2009). "Screening Assessment for the Challenge: 2-Propenamide (Acrylamide)". Retrieved 20 June 2012.dead link
- Office of Pollution Prevention and Toxics (September 1994). "II. Production, Use, and Trends". Chemical Summary for Acrylamide (plain text) (Report). United States Environmental Protection Agency. EPA 749-F-94-005a. Retrieved November 30, 2013.
- "Polyacrylamide". Hazardous Substances Data Bank. United States National Library of Medicine. February 14, 2003. Consumption Patterns. CASRN: 9003-05-8. Retrieved November 30, 2013.
- Dotson, GS (April 2011). "NIOSH skin notation (SK) profile: acrylamide [CAS No. 79-06-1]." (PDF). DHHS (NIOSH) Publication No. 2011-139 (National Institute for Occupational Safety and Health (NIOSH)).
- Adewale OO, Brimson JM, Odunola OA, Gbadegesin MA, Owumi SE, Isidoro C, Tencomnao T (2015). "The Potential for Plant Derivatives against Acrylamide Neurotoxicity". Phytother Res (Review). doi:10.1002/ptr.5353. PMID 25886076.
- Tareke E; Rydberg P. et al. (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food. Chem. 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
- Food Standards Agency, Acrylamide: your questions answered  Retrieved on 2008-01-01
- A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries  Retrieved on 2012-07-13
- Mottram DS, Wedzicha BL. and Dodson AT. (2002). "Acrylamide is formed in the Maillard reaction". Nature 419 (6906): 448–449. doi:10.1038/419448a. PMID 12368844.
- Chemistry World, Acrylamide cancer link confirmed  Retrieved on 2008-01-01
- "Acrylamide detected in prune juice and olives" Food Safety & Quality Control Newsletter 26 March 2004, William Reed Business Media SAS, citing "Survey Data on Acrylamide in Food: Total Diet Study Results" United States Food and Drug Administration February 2004; later updated in June 2005, July 2006, and October 2006
- Acrylamide in dried Fruits ETH Life (Swiss Federal Institute of Technology Zurich)
- Mucci, LA; Sandin, S; Bälter, K; Adami, HO; Magnusson, C; Weiderpass, E (2005). "Acrylamide intake and breast cancer risk in Swedish women". JAMA: the Journal of the American Medical Association 293 (11): 1326–7. doi:10.1001/jama.293.11.1326. PMID 15769965.
- Top Eight Foods by Acrylamide Per Portion. p. 17. jifsan.umd.edu (2004). Retrieved on 2012-06-11.
- Survey Data on Acrylamide in Food: Individual Food Products. Fda.gov. Retrieved on 2012-06-11.
- FAO/WHO Consultation on the Health Implications of Acrylamide in Food; Geneva, 25–27 June 2002, Summary Report. (PDF) . Retrieved on 2014-11-09.
- "Acrylamide". American Cancer Society. 1 October 2013. Retrieved September 2014.
- Acrylamide, WHO
- Health Canada: Acrylamide. Hc-sc.gc.ca. Retrieved on 2012-06-11.
- "Do you want anti-cancer drug in junk food?". The Star (Toronto). 2009-12-22. Retrieved 2010-04-23.
- Candidate List of Substances of Very High Concern for authorisation. Echa.europa.eu. Retrieved on 2012-06-11.
- heat-Generated Food Toxicants; Identification, Characterisation and Risk Minimisation. (PDF) . Retrieved on 2012-06-11.
- HEATOX, Heat-generated food toxicants: identification, characterisation and risk minimisation. (PDF) . Retrieved on 2012-06-11.
- HEATOX project completed – brings new pieces to the Acrylamide Puzzle. (PDF) . Retrieved on 2012-06-11.
- Attorney General Lockyer Files Lawsuit to Require Consumer Warnings About Cancer-Causing Chemical in Potato Chips and French Fries, Office of the attorney general, State of California, Department of justice
- Lawsuit over potato chip ingredients settled Retrieved on 2008-08-02
- "Settlement will reduce carcinogens in potato chips". Associated Press. Archived from the original on 2008-08-21. Retrieved 2008-08-02.
- Vesper, H. W.; Bernert, J. T.; Ospina, M.; Meyers, T.; Ingham, L.; Smith, A.; Myers, G. L. (2007). "Assessment of the Relation between Biomarkers for Smoking and Biomarkers for Acrylamide Exposure in Humans". Cancer Epidemiology Biomarkers & Prevention 16 (11): 2471. doi:10.1158/1055-9965.EPI-06-1058.
- Olesen, PT; Olsen, A; Frandsen, H; Frederiksen, K; Overvad, K; Tjønneland, A (2008). "Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study". International Journal of Cancer. Journal International Du Cancer 122 (9): 2094–100. doi:10.1002/ijc.23359. PMID 18183576.
- Environmental Protection Agency Acrylamide and Food
- International Chemical Safety Card 0091
- Institut national de recherche et de sécurité (1992). "Acrylamide." Fiche toxicologique n° 119. Paris:INRS. (French)
- National Pollutant Inventory – Acrylamide
- "NIOSH Pocket Guide to Chemical Hazards #0012". National Institute for Occupational Safety and Health (NIOSH).
- World Health Organization