Cooking tongs holding fried spring rolls over boiling oil in a pot

Acrylamide

General

Acrylamide is a chemical compound that is formed during high-temperature (above 120°C (248°F)) cooking processes, such as frying, baking, and roasting. It primarily arises from the Maillard reaction of reducing sugars (e.g., glucose and fructose) and amino acids (e.g., asparagine), particularly in carbohydrate-rich foods (Mottram, et al., 2002). Acrylamide is commonly found in a variety of heat-processed plant-based foods. These include but are not limited to, potato products (e.g., French fries, potato chips), bakery products (e.g., cookies, crackers, breads), coffee, cereals, dried fruits, and processed snacks. It is not typically found in raw or boiled foods.

Research has indicated that acrylamide is a potential carcinogen, showing long-term exposure to high levels of acrylamide increases the risk of tumors in animals exposed to very high does. Both the Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) and U.S. National Toxicology Program consider acrylamide to be a human health concern. The U.S. Food and Drug Administration (FDA) provides guidance on how to reduce acrylamide in food and recommends that industry follow certain practices to lower acrylamide levels. California has its own Proposition 65, which requires businesses to provide warnings about significant exposures to chemicals that cause cancer, including acrylamide. Currently, there is no tolerable daily intake (TDI) established for of acrylamide in food.

Laboratories typically measure acrylamide levels using analytical techniques such as Gas Chromatography-Mass Spectrometry (GC-MS) or Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). These methods are generally accurate and reliable for detecting acrylamide at low levels (parts per billion, ppb). However, variations can exist due to matrix effects, sample preparation and extraction, and analytical conditions.

Guidance for Industry

Acrylamide formation occurs during heat treatment of amino acids and reducing sugars in foods – Millard reaction. By reducing processing temperature (e.g. retort) and time can decrease or completely mitigate acrylamide formation. Processors can also replace ingredients, reduce the sugar and asparagine content, or utilize enzyme to reduce acrylamide precursor and acrylamide. The Food and Drug Administration (FDA) has a guidance document to help growers, manufacturers and food service operators reduce acrylamide in certain foods.

Information for Consumers to Reduce Exposure

Acrylamide forms from sugars and amino acids that are naturally present in some foods, during cooking at home, in restaurants and in commercial processing facilities. It accumulates when cooking is done at higher temperature or for a longer period. Consumers can lower their risk of acrylamide exposure by avoiding overcooking their food (look for golden yellow instead of dark brown when toasting), opting for boiling or steaming rather than frying or roasting, and selecting foods that are naturally free of acrylamide (such as dairy, meat, or fish products). Additionally, choosing fresh foods over processed ones can also help minimize acrylamide intake.

A note on potato preparation at home: storing potatoes outside the refrigerator (in a dark, cool pantry instead); soaking raw potato slices in water for 15- 30 mins before cooking; microwaving whole potatoes or boiling potatoes (instead of frying or baking) all help to decrease acrylamide formation.

Resources