State of the Science

Since acrylamide was first found in food in 2002, scientists and regulators across the globe have been studying its formation to determine if it poses risk to human health.  Regulatory agencies in Europe, the U.S. and other countries are reviewing findings from the more than 200 research projects that are currently underway to learn more about acrylamide’s existence in the human diet. While significant above-average acrylamide intake has been found to produce cancer in laboratory rats, scientists have not conclusively determined if these findings are relevant to humans.

In 2009, two independent studies examined a possible correlation between dietary intake of acrylamide and breast cancer.  First, researchers at the Karolinska Institutet in Sweden monitored more than 60,000 women over several years and found no link between dietary acrylamide intake and breast cancer.  Likewise, a 2009 study conducted by Harvard University arrived at the same conclusion. That study entailed more than 90,000 premenopausal women.

At the same time, the National Food Institute in Denmark found a slight correlation between breast cancer and dietary acrylamide intake, but has concluded that much larger and more extensive research is needed to conclusively interpret these findings. 

Several other studies published in 2009 have examined the link between dietary intake of acrylamide and various forms on cancer, include brain, lung, prostate, colorectal, bladder, and endometrial.  The researchers at the Harvard School of Public Health and the Karolinska Institutet recently published a summary of these studies and others in the Journal of the National Cancer Institute.

In addition to these academic studies, several governmental bodies are studying how acrylamide forms in food, at what levels it appears, and what, if any, risk it poses to human health.   Research findings to date are likely to provide the scientific basis necessary for dietary recommendations and regulatory initiatives.   For now, the U.S. Food and Drug Administration, Health Canada, the World Health Organization and others recommend a balanced diet, including high-fiber grains, fruits and vegetables and foods that are low in trans fats and saturated fats, as the best way to prevent cancer and other illnesses.

Meanwhile, the food industry is continuing to work with regulators to develop effective methods for reducing acrylamide in commercial settings.