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Acrilamide negli alimenti
La nocività dell'acrilamide negli alimenti è attualmente
oggetto di discussione da parte di esperti del settore.
Sulla base dei risultati ottenuti dalle ultime ricerche
abbiamo preparato per Voi questo opuscolo
informativo.
L'acrilamide presente negli alimenti non si forma a
causa delle impurità provenienti dall'esterno, bensì
viene prodotto durante la preparazione all'interno
degli alimenti stessi Ć a condizione che questi ultimi
contengano carboidrati e proteine. Tuttavia non è
ancora stato chiarito del tutto come si sviluppi
esattamente questo processo. Ciononostante è stato
osservato che il contenuto acrilamidico è fortemente
influenzato dai seguenti fattori:
temperature elevate
basso contenuto d'acqua negli alimenti
marcata doratura dei prodotti.
L'acrilamide si forma principalmente negli alimenti a
base di patate e cereali riscaldati a elevate
temperature, quali per esempio
patatine, patate fritte,
toast, panini, pane,
prodotti a base di pasta frolla (biscotti, panpepato,
biscotti di panpepato).
Come si forma
l'acrilamide?
Quali sono gli alimenti
interessati?
62


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