The chemical formed during high-temperature cooking has long been linked to cancer. However, a new study found that acrylamide can also increase the risk of cardiovascular diseases and even death from heart illnesses.
Acrylamide is a chemical formed during high-temperature cooking, like frying, roasting, and baking of starchy foods (potato, bread, coffee) and from burnt carbohydrates. It is formed from sugars and the amino acid asparagine, the Food and Drug Administration noted. People who regularly consume these types of food are frequently exposed to this chemical.
While several studies have already classified acrylamide as a "probable human carcinogen," a recent review of thousands of studies by Spanish experts found that it can significantly increase the risk of cardiovascular disease and mortality.
Published in the journal Nutrients, the systemic review identified 2,530 articles and narrowed it down to 28 relevant studies from 2007 to 2024, involving over 100,000 individuals.
The average dietary acrylamide intake by adults ranged from 32.6 to 57 micrograms/ day. One of the included studies found that exposure to high levels of acrylamide can increase cardiovascular disease risk by 47% to 67%.
Among participants with hyperglycemia, the risk of heart disease mortality increased by 84%, another study pointed out.
"Acrylamide exposure is associated with a higher risk of CVD mortality, 10-year CVD risk, and CVD prevalence," the review concluded.
While exactly how the chemical damages the body is unclear, the researchers believe the review is of "high public health relevance" because it provides a clear connection between cardiovascular risk factors and disease outcomes.
Heart disease is the leading cause of death for men and women, the Centers for Disease Control and Prevention noted. One person dies from cardiovascular disease every 33 seconds.
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