With recent articles circulating on this compound in our daily food has been causing some confusion and panic among online readers (at least for me). So i decided to read up more and summarize it in a nutshell on what is this all about. Healthy choices gives us healthier life so lesser problems to worry about!
What is Acrylamide?
Acrylamide (AA) is a chemical compound with a formula of C3H5NO which is primarily used as a building block to make polyacrylamide and acrylamide copolymers. Where these are commonly used for industrial applications such as production of papers, dyes and plastics. In addition its also used in treatment of drink water and waste water including sewage ! AA can also be found in biscuits, potato crisps, French fries, breads, coffee and cigarette smoke! 
How does it affect me?
Scientific evidence from animal studies states that acrylamide and its metabolite glycidamide are genotoxic and carcinogenic. In simple terms it damages our DNA and causes cancer. Researchers from Europe and United States have found traces of acrylamide when starchy-food is heated up to more than 120 °C.  However evidence from human studies is at the moment limited and inconclusive.
Though more extensive research should be done for human anatomy we can still look at the severity of its impact on animals. For instance after consumption, acrylamide is absorbed from the gastrointestinal tract and dispersed to all other organs and will be further rigorously metabolized. This Glycidamide (GA) is one of the main resultant metabolites and likely reason for tumor growth and gene mutation seen in animals. Although rodents absorption rate is different to humans, the consequences are real.
Some of the types of adverse effects found in animal studies (rats,mice, monkeys, cats and dogs) : 
- AA is carcinogenic in multiple tissues in both male and female mice and rats.
- Rodents were seen to have reduced sperm count
- loss of body weight
- effects of nervous system – hind leg paralysis
- female mice ovarian cysts.
This list is not exhaustive and more information can be found in EFSA journal – Scientific Opinion on acrylamide in food. 
What can I do to protect myself and my loved ones?
The Millard reaction is the chemical process that causes Acrylamide formation in starchy food products during high temperature cooking.
There is no definitive answer to this yet. But it has been found the longer the food is cooked at higher than 120 °C the higher the production of Acrylamide. The following were suggested by cancer.gov ,
- We can reduce our consumption of starchy food that is cooked at such high temperatures.
- Decrease the cooking duration
- Blanching potatoes before frying
- Post drying – Using hot air to cool down after frying
Meanwhile we can look forward to national decision makers to advise the public on this matter once more conclusive research data as been made. Better to be safe than sorry folks!
Disclaimer : The information on this site is provided as an information resource only, and is not to be used or relied on for any diagnostic or treatment purposes. This should not be used as a substitute for professional diagnosis and treatment.