Acrylamide is a naturally occurring chemical substance found in a wide variety of foods when they are prepared or cooked at high temperatures (usually above 120°C/248°F). It is not a food additive, nor does it come from packaging. Instead, acrylamide forms when many plant-based, high-carbohydrate foods are subject to high-heat cooking methods, like frying, grilling, roasting, baking and toasting. It has been found in products ranging from breads and cereals to coffee, chocolate, nuts, potato chips and french fries, and even some cooked fruits and vegetables. Acrylamide does not form, or forms at very low levels, in dairy, meat and fish products.
Acrylamide was first confirmed to be present in food in 2002 by the Swedish National Food Authority. Prior to 2002, food was not analyzed for acrylamide because it is not used as an ingredient and had not been discovered in food. However, it has been part of the human diet for thousands of years – since humans began cooking their food. Acrylamide is found in foods and beverages that make up almost 40 percent of the calories consumed in the typical American diet.
Laboratory studies have shown that animals exposed to high doses of acrylamide (1,000 to 10,000 times what is found in foods) over the course of their entire life have developed cancer. However, efforts are currently underway to understand the effect—if any—of dietary exposure to acrylamide on human health. It is important to note that to date, there is no conclusive evidence that dietary exposure to acrylamide poses any reproductive or developmental risk to humans.
Global health authorities, including the U.S. Food and Drug Administration, do not suggest avoiding foods that are fried, roasted or baked. Instead, FDA advises consumers to adopt a healthy eating plan that is consistent with the Dietary Guidelines for Americans.