The U.S. Food and Drug Administration (FDA) issued guidance for to help food growers, manufacturers, and food service operators reduce acrylamide in certain foods.  Reducing acrylamide in foods may mitigate potential human health risks from exposure to acrylamide.  The focus of the guidance was to suggest a range of possible approaches for reducing acrylamide, rather than identifying or mandating a specific course of action.

The FDA is not suggesting maximum recommended levels for acrylamide at this time. However, the FDA does recommend that manufacturers be aware of acrylamide levels in their products, because knowledge of acrylamide levels is essential for determining the effectiveness of acrylamide reduction techniques.  Factors affecting acrylamide formation are present at various stages from farm to table, meaning reduction is possible throughout the supply chain.  The guidance provides recommended approaches that cover raw materials, processing practices, and ingredients affecting potato-based foods, cereal-based foods, and coffee.  Also, there is guidance on suggested preparation and cooking instructions on packaged frozen french fries.  The FDA also informs food service operations of techniques for preparing potato-based and cereal-based foods.

A consumer update from the FDA also provides guidelines to consumers.  Specifically, crisping frozen fries when cooking them can increase acrylamide.  Frying causes acrylamide to form.  So, reducing consumption of fried foods and limiting the time of cooking fried foods can reduce the amount of acrylamide.  The FDA also recommends limiting all forms of high-temperature cooking, including not eating overly toasted bread and cooking cut potato products to a golden or yellow color rather than brown.  Also, storing potatoes in a cool, dark place rather than the fridge will limit acrylamide formation.

According to NBC News, scientists first found acrylamide in food in 2002, and according to the Grocery Manufacturers Association, it’s found in about 40 percent of the calories consumed in a standard American diet. Frying, roasting or baking tends to produce acrylamide, but boiling or steaming foods typically do not.

The National Cancer Institute describes acrylamide as a chemical used primarily as a building block in making polyacrylamide and acrylamide copolymers. Polyacrylamide and acrylamide copolymers are used in many industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater, including sewage. They are also found in consumer products, such as caulking, food packaging, and some adhesives.  Studies in rodent models have found that acrylamide exposure poses a risk for several types of cancer. However, the evidence from human studies is still incomplete.  Currently, experts consider it a probable carcinogen.