Acrylamide is a simple, small-molecule organic compound; the pure substance is a transparent crystalline solid. It is soluble in water and readily polymerizes at its melting point, as well as under ultraviolet light. Solid acrylamide is stable at room temperature but can undergo violent reactions when heated or in contact with oxidizing agents. Starchy foods easily produce acrylamide when cooked at high temperatures (>120℃), with the amount increasing as the processing temperature rises. Experiments have also shown that foods with high starch content have high acrylamide levels, while those with high protein content have relatively lower levels.
Acrylamide is moderately toxic, causing some irritation to the eyes and skin. It can be absorbed through the skin, respiratory tract, and digestive tract, with some accumulation in the body, primarily affecting the nervous system. A single large dose can affect the function of the central nervous system, particularly the brain, manifesting as cerebral hemorrhage symptoms. Epidemiological observations of occupationally exposed individuals show that long-term, low-dose ingestion of acrylamide can lead to symptoms such as drowsiness, mood swings, memory loss, hallucinations, and tremors. Poisoning may occur or be accompanied by peripheral neuropathy (such as sweating, muscle weakness). Peripheral neuropathy has a latency period, depending on the dose. High-dose exposure can cause illness within weeks; long-term, low-dose exposure can cause illness after several years. Animal experiments have confirmed that high acrylamide content can cause reproductive system cancers in animals.