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Acrylamide is an important manufacturing material for industry. It is widely use in waste water management, cosmetics, construction as well as laboratory uses. Since it is found as an environmental toxin it can be included into water and food resources. Another inclusion of acrylamide into human food is via reactions occurring during processing. Some of our processed foods are processed above 100 degrees Celcius (frying and baking). It causes production of acrylamide via Maillard reaction which includes degradation reaction of protein and carbohydrates in food (1, 2). Therefore it is an unintended chemical found in many food sources (bread, cookies, coffee, potato crisps, roasted chickpea). Turkey is a leading country in bread consumption in the world and bread is a major acrylamide source for diet in Turkey. Acrylamide intake changes with dietary habits of different populations. Coffee and croissant are among those in some populations whereas it can be beer in some others (3). Acrylamide molecule binds to sugar moiety of DNA molecule. This property raised interest on its potential mutagenic and carcinogenic property. Acrylamide also possess adverse neurological effects (4). Metabolic effects due to different exposure routes to acrylamide (oral, i.p., dermal) are reported. In one of those studies, acrylamide is shown to bind hemoglobin molecule which is crucial for gas transport in blood (5). Acrylamide was reported to attenuate red blood cell deformability which is an important contributor of healthy blood microcirculation (6). Acrylamide was also reported to alter erythrocyte fragility adversely (7).

Effect of intermittent fasting during acrylamide exposure on blood copper, zinc and lead levels in rats