First of all, acrylamide and epoxypropanol are harmful to human health. According to the complete list of "carcinogens" published by the International Agency for Research on Cancer of the World Health Organization, epoxypropanol and acrylamide belong to genetic carcinogens, both of which are classified as Class 2A carcinogens. The meaning of the so-called "2A carcinogen" is actually very clear, that is, there is conclusive evidence that both of them can cause cancer in animals, but so far there is not enough evidence that acrylamide can cause cancer in humans.
Epoxypropanol is a part of oil that is hydrolyzed in human gastrointestinal tract after high temperature refining and processing, and finally forms epoxypropanol. In the processing of baked goods such as biscuits and cakes, oils with high saturated fatty acid concentration are usually used to make them crisp, and it is easier to directly generate epoxypropanol when heated at high temperature, such as palm oil heating at high temperature is the best example; Acrylamide is a kind of plant food with high carbohydrate and low protein, which is easy to produce after frying. For example, in the daily diet, when starchy food is cooked at a temperature above 120℃, the "Maillard reaction" between reducing sugar and amino acids in it will produce acrylamide. People often eat fried or baked foods such as potato chips, French fries, biscuits, bread, fried dough sticks, etc. Even people's daily cooking dishes will contain a certain amount of acrylamide.
Many people will feel very scared after knowing the harm and production of acrylamide and epoxypropanol. Can we have a good meal? In fact, although these two substances have been determined to be harmful to the human body, there is no need to panic at all. First, people's exposure to these two substances in their daily diet is far from carcinogenic, and exposure to these substances is actually completely avoidable. For example, according to the data published by the World Health Organization, the average content of acrylamide in a kilogram of bread is 350vg, and the average content of acrylamide in a box of potato chips is 752vg. However, it is found that the animal carcinogenic dose of acrylamide is 0.2mg, which shows that the content of acrylamide in food is basically calculated in micrograms, but the animal carcinogenic dose is calculated in milligrams. Although this dose conversion is not rigorous, it can be seen that the risk of eating these fried and baked foods normally is relatively small.
In addition, if you can pay a little attention in your daily diet, you can completely avoid contact with acrylamide and epoxypropanol. For example, in the process of daily cooking, try to use boiling, steaming and stewing, and try to avoid barbecue and frying, which can greatly reduce contact with two carcinogens. Furthermore, we should also understand that the intake of carcinogens is only one of the reasons for the formation of cancer. In addition to reducing the exposure of carcinogens, the most important thing to maintain health is to ensure a reasonable diet and balanced nutrition, such as reducing the diet of fried, grilled and puffed foods and all kinds of sweet drinks, regularly eating time and quantity, and fully realizing the diversity of foods, which can not only prevent the formation of cancer to a greater extent, but also improve physical fitness and physical resistance.