Acrylamide Resource Center
Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide is produced industrially for use in products such as grouts, water treatment products, cosmetics and plastics. Acrylamide is also found in cigarette smoke.
High temperature cooking, such as frying, roasting, or baking, is most likely to cause acrylamide formation. The chemical is more likely to accumulate when cooking is done for longer periods or at higher temperatures. Boiling and steaming do not typically form acrylamide. Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee, but does not form, or forms at lower levels, in dairy, meat, and fish products.
Acrylamide was documented to cause cancer in animals in studies where animals were exposed to acrylamide at very high doses. Acrylamide causes nerve damage in people exposed to very high levels at work. US FDA has not yet determined the exact public health impact, if any, of acrylamide from the much lower levels found in foods. The agency is conducting research studies to determine whether acrylamide in food is a potential risk to human health.
Current News
New yeast could provide ‘seamless’ acrylamide reduction, claims Functional Technologies
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.
DSM: Acrylamide prevention failing to catch fire in US (yet)
DSM has had a “lot of interest” from US food manufacturers in its PreventASe acrylamide-reduction enzyme, but admitted many firms are still waiting to see if regulators will take action on the suspected carcinogen before parting with hard cash.
Limited success in lowering acrylamide levels in food, says EFSA
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project. .
Acrylamide absorption not influenced by food type, suggests rat study
New research has suggested that acrylamide formed in different types of food has the same levels of up take in the body.
Pea flour can cut acrylamide levels in wholegrain breads, study
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
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FAQ’s & Handouts
Canadian Broadcast Company
How does acrylamide from in food? Download PDF»
EU Heatox Project
Heat-Generated Food Toxicants;Identification, Characterisation and Risk Minimisation Download PDF»
EU to monitor acrylamide
EU to monitor acrylamide reduction in processed foods Download PDF»
FDA Acrylamide Q&A
Acrylamide Questions and Answers Download PDF»
GMA Acrylamide facts
Frequently Asked Questions Download PDF»
Natl. Fire Prevention Assn.
STATEMENT OF HAZARDS Download PDF»
WHO Acrylamide Web Resources
World Health Organization Download PDF»
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Recent Studies
Study - A Dietary Acrylamide Lung Cancer Risk
Dietary acrylamide not linked to lung cancer risk Download PDF»
Acrylamide Toolbox
The CIAA Acrylamide “Toolbox” Download PDF»
EU Heatox Final Report
Heat-generated food toxicants:identification, characterisation and risk minimisation Download PDF»
Reducing Acrylamide - US Patent
United States Patent Download PDF»
WHO Acrylamide in Food
FOOD SAFETY CONSULTATIONS Download PDF»
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