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February 25, 2003; Updated May 22, 2008
Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment.
Acrylamide is produced industrially for use in products such as plastics, grouts, water treatment products, and cosmetics. Acrylamide is also found in cigarette smoke.
Acrylamide has probably always been present in cooked foods. However, acrylamide was first detected in certain foods in April 2002.
Acrylamide caused cancer in animals in studies where animals were exposed to acrylamide at very high doses. Acrylamide causes nerve damage in people exposed to very high levels at work. FDA has not yet determined the exact public health impact, if any, of acrylamide from the much lower levels found in foods. FDA is conducting research studies to determine whether acrylamide in food is a potential risk to human health.
Acrylamide forms from sugars and an amino acid (asparagine) during certain types of high-temperature cooking, such as frying, roasting, and baking.
High temperature cooking, such as frying, roasting, or baking, is most likely to cause acrylamide formation. Boiling and steaming do not typically form acrylamide. Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products. Generally, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures. (See Additional information on acrylamide, diet, and food storage and preparation.)
No, all these foods are part of a regular diet. 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. (See Additional information on acrylamide, diet, and food storage and preparation.)
Since acrylamide is formed through cooking, acrylamide levels in cooked organic foods should be similar to levels in cooked non-organic foods.
See Additional information on acrylamide, diet, and food storage and preparation.
FDA has initiated a broad range of activities on acrylamide since the discovery of acrylamide in food in April 2002. FDA accomplishments include the following (see Acrylamide in Food):
FDA has posted its current data on acrylamide in foods on the CFSAN web site at Acrylamide in Food. The most recent data were added to the website in 2006.