Acrylamide

Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures. Frying, baking, or roasting certain foods, such as potatoes or grains, can create acrylamide. French fries and potato chips, for example, may have measurable acrylamide levels. Acrylamide is also found in cigarette smoke.

How do people get exposed to acrylamide?

Food and cigarette smoke are the major sources of acrylamide exposure.

How does acrylamide get into foods?

When certain foods are cooked at high temperatures, sugars, such as glucose and fructose, can react with the free amino acid, asparagine, to form acrylamide. Acrylamide forms as part of a chemical reaction, known as the Maillard reaction, which contributes to the aroma, taste, and color of cooked foods. Acrylamide is one of the hundreds of chemicals that can form during the Maillard reaction.

Are acrylamide levels regulated?

FDA is currently developing guidance for industry on reduction of acrylamide levels in food products. FDA also regulates the amount of acrylamide in a variety of materials that come in contact with food. The U.S. Environmental Protection Agency (EPA) regulates acrylamide levels in drinking water.

How can I reduce my family's exposure to acrylamide?

Adopt a healthy, balanced eating plan that includes fruits and vegetables, lean meats, fish, high-fiber grains, and beans.

The FDA offers advice for consumers who want to reduce acrylamide in foods.

Other tips:

• Fry foods at 170 degrees Celsius (338 degrees Fahrenheit) or lower.
• Cook potato strips, such as french fries, to a golden yellow rather than a golden brown color.
• Toast bread to the lightest color acceptable.
• Soak raw potato slices in water for 15-30 minutes before frying or roasting. Drain and blot dry before cooking.
• Do not store raw potatoes in the refrigerator.