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What cooking method cause more acrylamide?

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.

fda.gov - Acrylamide Questions and Answers - FDA
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What is acrylamide?

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.

Is there a risk from eating foods that contain acrylamide?

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.

Is acrylamide something new in food? When was acrylamide first detected in food?

Acrylamide has probably always been present in cooked foods. However, acrylamide was first detected in certain foods in April 2002.

How does acrylamide form in food?

Acrylamide forms from sugars and an amino acid (asparagine) during certain types of high-temperature cooking, such as frying, roasting, and baking.

What kinds of cooking lead to acrylamide formation? In what foods?

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.)

What FDA data are available on acrylamide levels in U.S. foods?

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.

Are acrylamide levels in organic foods different from levels in other foods?

Since acrylamide is formed through cooking, acrylamide levels in cooked organic foods should be similar to levels in cooked non-organic foods.

What is FDA doing about acrylamide in food?

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.

Should I stop eating foods that are fried, roasted, or baked?

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.

What can I do if I want to decrease the amount of acrylamide in foods that I cook or eat?

See Acrylamide: Information on Diet, Food Storage, and Food Preparation.

Is acrylamide found anywhere else?

Acrylamide is produced industrially for use in products such as plastics, grouts, water treatment products, and cosmetics. Acrylamide is also found in cigarette smoke.

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Are French fries carcinogenic?

“The scientific consensus is that acrylamide has the potential to cause cancer in humans,” the FSA warned. “As a general rule of thumb, aim for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.” Read More: Should I Eat French Fries?

time.com - Scientists Warn, Again: French Fries May Increase Risk of Cancer - Time

New evidence in animal studies suggests that regularly eating fried, browned or burnt foods—such as French fries or toast—may increase the risk of cancer, a British government agency said today. The link between fries and disease isn’t new, but the U.K. Food Standards Agency (FSA) has found that acrylamide, a substance produced when starchy foods are heated at high temperatures, has been linked to cancer in animals. The FSA suggest people cook foods at lower temperatures and aim for a more golden color, rather than crispy brown, Reuters reports. “The scientific consensus is that acrylamide has the potential to cause cancer in humans,” the FSA warned. “As a general rule of thumb, aim for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.” The FSA also recommends other ways to reduce excessive acrylamide consumption, including not overloading on starches through a balanced diet and not storing raw potatoes in the fridge. The agency is launching a “Go for Gold” campaign to publicize the recommendations, but some experts said people would be better off monitoring behaviors with stronger links to cancer, such as smoking, according to Reuters.

[Reuters]

Write to Julia Zorthian at julia.zorthian@time.com.

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