Are Fries a Carcinogen? Understanding Acrylamide Risk

January 13, 2026 •

4 min read

Since Swedish scientists first discovered significant levels of acrylamide in cooked foods like french fries in 2002, concerns have grown over whether fries are a carcinogen. This chemical forms naturally during high-temperature cooking of starchy foods and is classified as a probable human carcinogen based on animal studies, prompting a closer look at the actual risk.

Quick Summary

Fries contain acrylamide, a probable human carcinogen, formed during high-temperature cooking of starchy potatoes. The actual human risk from dietary intake is debated, but there are proven methods to mitigate your exposure.

Key Points

Acrylamide is the key chemical: Acrylamide, a probable human carcinogen in animal studies, forms during the high-temperature cooking of starchy foods like potatoes.
Browning indicates higher risk: The Maillard reaction, which browns fries and adds flavor, is the same process that creates acrylamide; darker fries typically have higher levels.
Human risk is debated: While animal studies show high-dose cancer risk, human epidemiological evidence linking dietary acrylamide to cancer is inconsistent and limited.
Cooking methods matter: Boiling or steaming potatoes produces no acrylamide, whereas frying, roasting, and baking produce varying amounts based on temperature and duration.
Mitigation is possible: Simple steps like soaking cut potatoes, cooking to a lighter color, and not refrigerating raw potatoes can significantly reduce acrylamide formation.
Air frying still carries risk: While using less oil, air frying at high temperatures can still produce significant acrylamide levels, so monitoring color is crucial.
Consider overall diet: The high fat and calorie content of fries present other health risks, and a balanced diet with varied cooking methods is the overall best approach.

The Science Behind the Concern: Acrylamide Formation

The primary reason fries are considered a potential carcinogen is the presence of acrylamide, a chemical compound that forms during high-temperature cooking. This occurs through a process called the Maillard reaction, which is responsible for the browning and characteristic flavor of many cooked foods.

How Acrylamide is Created

The formation of acrylamide in foods like french fries involves the interaction of two key components present in the potato: reducing sugars (such as glucose and fructose) and the amino acid asparagine. When these foods are heated above 120°C (248°F) through methods like frying, baking, or roasting, the reaction accelerates, producing acrylamide. The concentration of acrylamide is directly influenced by cooking temperature and duration; the higher the heat and longer the cooking time, the more acrylamide is formed. Boiling or steaming, which use lower temperatures and water, do not typically produce acrylamide.

Is Acrylamide Actually a Human Carcinogen?

The health implications of dietary acrylamide are a subject of ongoing research and debate. Several major health organizations have weighed in on the issue, primarily based on animal studies and the potential for genotoxicity.

Animal vs. Human Studies

In controlled laboratory studies, high doses of acrylamide have been shown to cause cancer in animals. However, the levels used in these animal studies are significantly higher than what humans typically consume through their diet. When looking at humans, epidemiological studies—which analyze dietary habits and cancer rates in large populations—have found limited and inconsistent evidence linking dietary acrylamide intake to an increased risk of any particular cancer. One reason for these inconsistent findings may be the difficulty in accurately assessing long-term dietary acrylamide exposure.

Official Health Agency Stances

Despite the inconclusive human data, regulatory agencies adopt a precautionary principle based on animal evidence. The International Agency for Research on Cancer (IARC) classifies acrylamide as a "probable human carcinogen" (Group 2A), while the U.S. National Toxicology Program lists it as "reasonably anticipated to be a human carcinogen". This conservative classification reflects the potential risk observed in animal models and the need to minimize exposure where possible.

How to Reduce Acrylamide in Your Fries

For consumers concerned about acrylamide, several simple adjustments to cooking and storage can significantly reduce its formation in potatoes. The FDA, EFSA, and other food safety bodies have issued guidance based on these strategies.

Don't Over-Brown: The darker and crispier a fry, the more acrylamide it likely contains. Aim for a golden yellow color or lighter when frying or roasting potatoes.
Soak Raw Potatoes: Before frying or roasting, soak raw potato slices in water for 15 to 30 minutes. This helps to remove some of the surface sugars that contribute to acrylamide formation. Be sure to pat them dry thoroughly afterward.
Store Potatoes Properly: Avoid storing raw potatoes in the refrigerator. Cold temperatures can increase the amount of reducing sugars in potatoes, which in turn leads to higher acrylamide levels during cooking. A cool, dark pantry is ideal.
Use Lower Temperatures: When frying at home, keep the oil temperature below 175°C (350°F). While this may extend the cooking time slightly, it can substantially reduce acrylamide generation.
Choose Thicker Cuts: Thicker fries have less surface area relative to their volume, leading to lower overall acrylamide content compared to thinner-cut varieties like shoestring fries.
Explore Alternative Methods: Opt for boiling or steaming potatoes instead of frying or roasting. These cooking methods produce no acrylamide.

Air Frying vs. Deep Frying: The Acrylamide Comparison


Feature	Deep Frying	Air Frying
Mechanism	Food is submerged in hot oil, usually at 170-190°C.	Circulates very hot air (up to 200°C) with a minimal amount of oil.
Acrylamide Level	Can produce high levels, especially with longer cook times or higher temperatures.	Can produce high levels, sometimes similar to or higher than oven cooking, particularly if over-browned.
Fat Content	High fat absorption, often accounting for a significant portion of the final product's mass.	Significantly less fat is used, resulting in a lower-calorie, lower-fat product.
Healthier Aspect	High fat content is a major health concern, potentially increasing risks beyond acrylamide.	Lower fat content is a clear health benefit, but acrylamide risk still depends on time and temperature.
Taste/Texture	Classic crispy, greasy texture and flavor.	A drier, crisper texture; flavor depends heavily on seasoning.

Conclusion: Making Informed Choices

In summary, while fries are a carcinogen in the sense that they contain acrylamide, a chemical identified as a probable carcinogen based on animal studies, the risk from dietary consumption is complex and not definitively linked to human cancer via current epidemiological evidence. For most people, dietary acrylamide exposure is relatively low compared to other sources like tobacco smoke. The health risks associated with the high fat and calorie content of fried foods may be a more immediate concern. By understanding how acrylamide forms, you can take simple, practical steps at home to minimize your intake while still enjoying your food. It is recommended to aim for a lighter, golden color when cooking starchy foods and to employ varied cooking methods in your diet to reduce overall exposure. You can learn more about acrylamide from resources like the U.S. Food and Drug Administration. Here is a link to the FDA's acrylamide information.

Frequently Asked Questions

Acrylamide is a chemical compound that forms naturally in starchy foods, such as potatoes, during high-temperature cooking like frying, roasting, and baking.

Acrylamide is present in most fried potato products, though the amount can vary widely based on cooking temperature, time, and preparation methods. Boiling or steaming does not produce it.

It is practically impossible to completely eliminate acrylamide from a diet that includes common cooked foods like bread, coffee, and starchy vegetables. However, steps can be taken to minimize your intake.

No. While acrylamide is classified as a probable human carcinogen based on high-dose animal studies, human studies have not found consistent evidence linking dietary acrylamide to an increased risk of cancer.

To reduce acrylamide, soak raw potato slices in water before cooking, cook to a golden yellow color instead of dark brown, and avoid storing raw potatoes in the refrigerator.

An air fryer uses less oil, but because it still cooks at high temperatures, it can produce acrylamide levels similar to a conventional oven, especially if the food is over-browned. Color is the key indicator, regardless of the appliance.

Yes, many other starchy foods cooked at high temperatures also contain acrylamide, including potato chips, toast, crackers, breakfast cereals, cookies, and coffee.