Acrylamide is classified as a Group 2A carcinogen, which means it may cause cancer in humans. It is often formed in foods that are fried, baked, or roasted, such as French fries, potato chips, roasted coffee, breakfast cereals, and baked goods. Research has found that antioxidants can effectively reduce the formation of acrylamide. Rice bran oil is rich in antioxidants such as tocopherol, tocotrienols, and gamma-oryzanol, particularly gamma-oryzanol, which has antioxidant properties. It reduces blood clot formation, lowers cholesterol absorption, and reduces overall cholesterol and bad cholesterol levels in the blood. This can reduce the risk of heart disease, making it a new option for reducing acrylamide in fried foods.
The inventors have developed a plant oil blend consisting of rice bran oil and coconut oil to create a plant oil product that can reduce acrylamide in fried foods and maintain the recommended ratio of fatty acids for good health.