About Acrylamide

Acrylamide forms naturally in many plant-based, high-carbohydrate foods when they are heated. Acrylamide was first discovered to be present in food by the Swedish National Food Authority in 2002. However, we now know that acrylamide in foods is not new. It has been part of the human diet for thousands of years, ever since humans have cooked their food.

Acrylamide is present in many different foods consumed around the world. For example, it is found in 40 percent of the calories consumed in the average American diet – in foods ranging literally from soup to nuts, and including baked and fried potatoes, cereals, coffee, crackers, olives, bread, asparagus, prune juice, dried fruit and many others. It is produced by baking, grilling, roasting or frying foods, irrespective of whether the food is made at home, in a restaurant or in a commercial setting. This widespread presence makes it highly unlikely that it can be completely eliminated from diets.

However, while no health authority has recommended consumers change their eating behavior because of acrylamide, there are prudent measures to reduce acrylamide formation in many products. Food manufacturers and restaurants continue to explore and implement these solutions. Similarly, easy-to-follow advice exists for those consumers who wish to reduce the formation of acrylamide in home cooking.