Do Doritos Have Acrylamide? What the Science Says About Your Snack

October 23, 2025 •

5 min read

Acrylamide was first detected in certain thermally processed foods in 2002, triggering a long-standing public health discussion about potentially harmful chemicals in our diets. This raises a frequent consumer question: Do Doritos have acrylamide? The short answer is that, like many fried or baked starchy snacks, they likely contain this chemical, and understanding why can help you make more informed dietary choices.

Quick Summary

Frying corn chips at high temperatures can cause the chemical acrylamide to form through a process known as the Maillard reaction. This article details how acrylamide is created, examines its potential health concerns based on scientific studies, reviews regulatory efforts to mitigate it, and provides practical dietary tips for reducing overall intake.

Key Points

Acrylamide in Corn Chips: Like many high-heat snacks, Doritos likely contain acrylamide, a chemical that forms during the frying process.
High-Heat Reaction: Acrylamide is a byproduct of the Maillard reaction, which occurs between the amino acid asparagine and sugars in plant-based foods when cooked at high temperatures.
Health Risk Unclear at Low Levels: While classified as a probable carcinogen based on high-dose animal studies, the link between typical dietary acrylamide intake and cancer in humans is not conclusive.
Mitigation by Manufacturers: The food industry uses various strategies, like optimizing cooking temperatures and selecting raw materials, to reduce acrylamide levels in products.
Consumer Actions: Consumers can minimize exposure by cooking foods to a lighter color, avoiding over-browning, and maintaining a balanced, varied diet.
Moderation is Key: Since completely avoiding acrylamide in cooked foods is nearly impossible, a balanced diet is the most practical strategy for long-term health.

Understanding Acrylamide and Its Formation

Acrylamide is a chemical compound that naturally forms in many plant-based foods, such as potatoes, corn, and grains, when they are cooked at high temperatures. This formation occurs during a chemical process called the Maillard reaction, which is responsible for the browning and flavorful changes seen when food is fried, roasted, or baked. The reaction primarily involves a reaction between the amino acid asparagine and reducing sugars (such as glucose and fructose), both of which are naturally present in the food. The intensity and duration of the high-heat cooking directly correlate with the amount of acrylamide formed. Because corn-based products are carbohydrate-rich, they are susceptible to acrylamide formation during thermal processing.

The Presence of Acrylamide in Doritos

Given that Doritos are fried corn chips, it is highly likely they contain some level of acrylamide. While specific, brand-by-brand acrylamide levels are not consistently released to the public, external testing and studies on similar products provide insight. For instance, a 2002 test by the Center for Science in the Public Interest (CSPI) found 11 micrograms of acrylamide per 1-ounce serving of Fritos Corn Chips, a comparable fried corn product. More recent studies on corn-based snacks in other markets have found widely varying levels, with some exceeding regional benchmark values, demonstrating that the presence of acrylamide is a known issue across this food category. The amount can depend on various factors, including the specific recipe, cooking temperature and time, and the composition of the raw corn.

Potential Health Implications and Scientific Research

Acrylamide has been classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen (Group 2A). This classification is based on high-dose animal studies where exposure to acrylamide caused an increased risk of cancer. However, the link between typical dietary exposure to acrylamide in humans and cancer is not definitively established. The high doses used in animal experiments far exceed the levels found in a typical human diet. It is important to note that dietary exposure to acrylamide is significantly lower than exposure from other sources, such as tobacco smoke, which contains three to five times more acrylamide markers in the blood of smokers than non-smokers. Nevertheless, regulatory bodies like the FDA and health organizations worldwide recommend reducing dietary intake where possible as a precautionary measure.

Regulatory and Industry Mitigation Efforts

Although the U.S. FDA has not set specific maximum legal levels for acrylamide in food, it has issued guidance for the food industry to help reduce its formation. In contrast, the European Union has established benchmark levels for acrylamide in various food categories, including certain snack products, to encourage a reduction in its presence. Food manufacturers can employ several strategies to lower acrylamide levels:

Raw Material Selection: Choosing potato varieties or corn with lower levels of reducing sugars and asparagine can reduce the precursors for the Maillard reaction.
Processing Optimization: Adjusting cooking temperatures and times is a common technique, as lower temperatures or shorter cooking durations can limit acrylamide formation.
Enzymatic Treatments: Using the enzyme asparaginase can reduce asparagine levels in raw ingredients before cooking, thereby limiting the potential for acrylamide production.
Pre-Processing Steps: Soaking or blanching some ingredients can wash away some of the sugars responsible for the reaction.

Comparison of Acrylamide in Common Snacks

To put acrylamide levels in perspective, consider the concentration differences between various processed snack types. It is worth noting that potato-based products are often cited as major contributors to dietary acrylamide due to their higher natural asparagine content.


Food Category	Primary Ingredient	Typical Processing Method	Observed Acrylamide Levels	Source	Comment
Corn Chips (e.g., Doritos)	Corn	Frying	Varies, can be significant. CSPI tested 11 µg per serving of similar Fritos in 2002. Other studies show wide variation in corn snacks.	Multiple	Levels depend heavily on manufacturer process and ingredients.
French Fries	Potato	Frying	High, with levels increasing with cooking temperature and time.	NCI, FNPN	High asparagine and high heat lead to significant acrylamide.
Potato Chips	Potato	Frying	High, with levels increasing with cooking temperature and time.	FDA, FNPN	Like French fries, these are a major source.
Crackers & Cookies	Grains	Baking	Found in baked goods; levels vary. Some studies show crackers having notable levels.	NCI	Baking can also cause acrylamide formation, especially in browned crusts.
Coffee	Coffee Beans	Roasting	Acrylamide forms during the bean roasting process.	NCI	Levels depend on roasting temperature and duration.

How Consumers Can Reduce Their Intake

Since acrylamide is present in many popular foods, it is virtually impossible to eliminate it from the diet. The most effective strategy for consumers is moderation and a varied, balanced eating pattern. Health authorities like the FDA recommend focusing on a healthy diet that emphasizes fruits, vegetables, and whole grains.

Here are some practical steps you can take to lower your dietary acrylamide intake:

Cook Foods to a Lighter Color: When frying or toasting starchy foods like potatoes or bread, aim for a golden-yellow color rather than dark brown, as darker areas contain higher levels of acrylamide.
Follow Cooking Instructions: Use recommended cooking temperatures and times to avoid overcooking and burning.
Store Potatoes Properly: Never store raw potatoes in the refrigerator. The cold temperature can increase the reducing sugar levels, leading to more acrylamide formation when cooked. Store them in a cool, dark place like a pantry.
Soak Raw Potatoes: Soaking raw potato slices in water for 15–30 minutes before frying can help reduce acrylamide levels.
Vary Your Cooking Methods: Incorporate boiling and steaming into your cooking routine, as these methods do not produce acrylamide.

Conclusion

Yes, Doritos likely contain acrylamide due to their high-temperature frying process. However, this is a common characteristic of many fried and baked starchy foods, not just corn chips. While high doses of acrylamide have shown health risks in animal studies, the effect of lower dietary levels on human health is still debated. The most practical approach to managing this risk is not to eliminate specific foods entirely but to focus on overall moderation and a varied diet rich in unprocessed foods. By choosing a balanced diet and employing smarter cooking practices at home, consumers can effectively manage their intake of acrylamide and support their long-term health.

National Cancer Institute Acrylamide Fact Sheet

Frequently Asked Questions

Acrylamide is a chemical compound formed in some starchy foods, like corn and potatoes, when they are cooked at high temperatures (over 120°C) through a natural chemical process called the Maillard reaction.

The high-temperature frying process used to make Doritos heats the corn ingredients, causing the naturally present asparagine and sugars to react and form acrylamide as a byproduct.

While the U.S. FDA offers guidance to manufacturers to help reduce acrylamide levels, it does not set specific maximum limits for the chemical in foods like Doritos. Some regions, like the EU, have benchmark levels for certain food categories.

The International Agency for Research on Cancer (IARC) classifies acrylamide as a probable human carcinogen based on high-dose animal studies. However, the level of risk from typical human dietary exposure is a complex and ongoing area of research, with most studies not finding a consistent link to human cancer.

No, color is not a reliable indicator for corn-based products like Doritos. The link between browning and higher acrylamide levels is more clearly documented for potato-based products.

Acrylamide is found in many plant-based foods cooked at high heat, including French fries, potato chips, toast, crackers, breakfast cereals, and coffee.

To reduce your intake, focus on a varied and balanced diet, limit consumption of deeply browned or fried starchy foods, and consider boiling or steaming some foods instead of roasting or frying.