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Acrylamide
Acrylamide is a process contaminant that can form naturally when certain plant-based foods are cooked at high temperatures, particularly during frying, roasting and baking. It forms mainly through reactions involving naturally occurring sugars and the amino acid asparagine.
High doses cause cancer in laboratory animals, although those doses are much higher than levels normally found in foods. FDA continues to monitor acrylamide and recommends practical measures to reduce its formation while maintaining an overall healthy diet.
RECOMMENDED RESOURCES
FDA overview of acrylamide formation, research, monitoring and risk-reduction efforts.
Acrylamide and Diet, Food Storage, and Food Preparation — FDA
Practical consumer information on food choices, storage and cooking practices that can affect acrylamide formation.
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