|
May 22, 2008
See also Acrylamide Questions and Answers
Acrylamide is a chemical that can form in some foods during high-temperature cooking, such as frying, roasting, and baking (See What kinds of cooking lead to acrylamide formation? In what foods?). Acrylamide forms from natural sugars and the amino acid asparagine in foods; it does not come from food packaging or the environment.
In laboratory studies, acrylamide caused cancer in animals, but at acrylamide levels much higher than those seen in foods. FDA is now conducting research to determine whether the much lower levels of acrylamide in food pose a health risk to people (See Is there a risk from eating foods that contain acrylamide?).
FDA's best advice for acrylamide and eating is that consumers adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans, that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats, cholesterol, salt (sodium) and added sugars. FDA is waiting for new research results before considering whether new advice on acrylamide is needed. However, consumers who want to reduce acrylamide levels in their diet now may find the following information helpful.
French Fries | |
---|---|
Golden Yellow | Brown |
Toast | |
---|---|
Light Brown | Dark Brown |
1Based on FDA studies.
See also Acrylamide Questions and Answers