Acrylamide in Your Food
Acrylamide is not added to food. It forms naturally in plant-based foods, particularly starches, as part of the browning reaction that occurs when we fry, roast, bake, or toast them. A wide range of foods including French fries, potato chips, breakfast cereals and even coffee can contain small amounts of acrylamide.
The Swedish National Food Administration and Stockholm University reported that trace levels of naturally occurring acrylamide were detected in some baked and fried foods. These findings raised concerns due to the toxicity of acrylamide at much higher levels. Health organizations and food manufacturers around the world began reviewing this research and designing studies to understand and determine what, if any, risk to human health exists. Food agencies including the US Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and Health Canada (HC) have initiated studies, which are critical to determine any associated health risks between acrylamide and food.
As a consumer, should I change my diet to reduce or eliminate exposure to acrylamide?
No. There is no indication at this time that consumers need to change their eating habits in response to these preliminary studies. The WHO, the FDA, several government organizations, and other respected food safety experts continue to advise consumers to follow established dietary guidelines such as the current Dietary Guidelines for Americans and eat a healthful, balanced diet consisting of a wide variety of foods.
A balanced and diverse diet rich in fruits, vegetables, meats and whole grains and low in fat promotes good health. There is no reason at this time to recommend dietary changes based on current findings.
