- What is acrylamide?
- Is there a risk from eating foods that contain acrylamide?
- Is acrylamide something new in food? When was acrylamide first detected in food?
- How does acrylamide form in food?
- What kinds of cooking lead to acrylamide formation? In what foods?
- What FDA data are available on acrylamide levels in U.S. foods?
- Are acrylamide levels in organic foods different from levels in other foods?
- What is FDA doing about acrylamide in food?
- Should I stop eating foods that are fried, roasted, or baked?
- What can I do if I want to decrease the amount of acrylamide in foods that I cook or eat?
- Is acrylamide found anywhere else?
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 caused cancer in animals in studies where animals were exposed to acrylamide at very high doses. In 2010, the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) concluded that acrylamide is a human health concern, and suggested additional long-term studies. FDA experts participated in the evaluation and provided data from new research studies on acrylamide risk.
Acrylamide has probably always been present in cooked foods. However, acrylamide was first detected in certain foods in April 2002.
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 Acrylamide: Information on Diet, Food Storage, and Food Preparation.)
FDA has posted its current data on acrylamide in foods on the FDA web site at Survey Data on Acrylamide in Food. The most recent data were added to the website in 2019.
Since acrylamide is formed through cooking, acrylamide levels in cooked organic foods should be similar to levels in cooked non-organic foods.
The FDA has initiated a number of activities on acrylamide since the discovery of acrylamide in food in 2002, including toxicology research, analytical methodology development, food surveys, exposure assessments, formation and mitigation research, and guidance for industry. Information on FDA’s activities on acrylamide in food can be found at the agency’s acrylamide page.
No. FDA's best advice for acrylamide and eating is that consumers adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans (2015-2020), 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 limits saturated fats, trans fats, cholesterol, salt (sodium) and added sugars.
Acrylamide is produced industrially for use in products such as plastics, grouts, water treatment products, and cosmetics. Acrylamide is also found in cigarette smoke.