Do Tortillas Have Acrylamide? Understanding the Risks and How to Reduce Them

November 23, 2025 •

4 min read

Research has confirmed that acrylamide can form in corn-based products like tortillas and tortilla chips during high-temperature thermal processing, such as frying. This chemical forms naturally from sugars and the amino acid asparagine in plant-based foods when cooked at high heat. Understanding this process is key to determining if tortillas have acrylamide and what steps can be taken to minimize its presence.

Quick Summary

This article explores the presence and formation of acrylamide in tortillas, examining the specific cooking conditions and ingredients that influence its levels. It details mitigation strategies like nixtamalization and cooking methods to reduce potential exposure.

Key Points

Acrylamide in Tortillas: Acrylamide can form in both corn and flour tortillas, especially during high-temperature cooking like frying or toasting.
Maillard Reaction: The chemical is a byproduct of the Maillard reaction, which occurs between asparagine and reducing sugars when heated.
Nixtamalization is Key: The traditional nixtamalization process used for corn masa can significantly reduce acrylamide precursors, lowering overall content.
Cooking Methods Matter: Frying and excessive browning increase acrylamide levels, while gentler heating methods, like steaming, minimize its formation.
Reduce Risk at Home: Preventative steps include cooking to a lighter color, using lower temperatures, and choosing nixtamalized corn products.
FDA Monitoring: The U.S. Food and Drug Administration (FDA) monitors acrylamide levels in food and has issued guidance to manufacturers and consumers to help reduce exposure.

What is Acrylamide and How Does It Form in Tortillas?

Acrylamide is a chemical compound that can form naturally in many plant-based foods, such as potato products, cereals, and baked goods, during high-temperature cooking methods like frying, roasting, and baking. This process is known as the Maillard reaction, which is responsible for the browning and flavorful changes in food. In this reaction, reducing sugars (like glucose and fructose) and the amino acid asparagine interact under heat to produce acrylamide.

In the context of tortillas, acrylamide formation is influenced by several factors, including the type of flour (corn vs. wheat), the preparation method, and the final cooking process. The presence of reducing sugars and asparagine in the flour, combined with high heat, creates the perfect environment for this chemical to form. While low levels may be present in lightly cooked tortillas, the risk significantly increases when they are cooked for longer periods or at higher temperatures, particularly when deep-fried to make tortilla chips.

The Impact of Nixtamalization on Acrylamide Levels

Nixtamalization is a traditional process for preparing corn, where the kernels are soaked and cooked in an alkaline solution (usually limewater). This process has been shown to effectively reduce acrylamide levels in corn-based products like tortillas and chips. Studies have found that the presence of calcium and other mineral cations from the alkaline solution inhibits the Maillard reaction pathways that lead to acrylamide formation. For example, research has shown that different nixtamalization processes can result in significantly lower acrylamide levels compared to products made without this treatment, such as those produced via extrusion methods.

How Cooking Methods Influence Acrylamide Formation

The way tortillas are cooked has a direct impact on their acrylamide content. The golden rule is that higher temperatures and longer cooking times increase the risk. Deep-frying, a common method for making tortilla chips, poses the highest risk. Similarly, toasting or crisping tortillas for homemade chips or taco shells can also increase acrylamide levels if they are allowed to become overly browned or burnt. In contrast, gently heating a tortilla on a warm pan for a soft taco or using steaming methods involves lower temperatures and is less likely to produce significant amounts of acrylamide.

Comparison of Acrylamide Formation: Corn vs. Flour Tortillas


Feature	Corn Tortillas	Flour Tortillas
Primary Ingredient	Nixtamalized corn masa	Wheat flour
Acrylamide Precursors	Contain asparagine and reducing sugars, though nixtamalization can reduce these significantly	Contain asparagine and reducing sugars from wheat
Nixtamalization Process	Often undergo nixtamalization, which mitigates acrylamide formation	Do not undergo nixtamalization
Frying/Baking	Can develop acrylamide, with studies showing varied levels based on processing and frying method	Can develop acrylamide, with studies on other wheat flatbreads showing potential for moderate levels
Cooking at Home	Less likely to produce high levels when simply heated, especially if already nixtamalized	Increased risk of formation if over-toasted or browned due to high asparagine content in wheat

Practical Steps to Reduce Acrylamide When Preparing Tortillas at Home

For home cooks, several easy adjustments can help reduce the potential for acrylamide formation in tortillas:

Avoid over-browning or burning: Keep a close eye on tortillas when heating them. Cook them just enough to warm and soften for soft tacos, or lightly toast them for a crispier texture. The darker the surface, the higher the risk.
Use gentler cooking methods: When possible, use lower temperatures for a slightly longer time, or heat tortillas in a steamer basket instead of a hot, dry skillet.
Make your own masa: If you make corn tortillas from scratch using masa harina, opt for brands that specifically mention nixtamalization in their process, as this has been shown to reduce precursors.
Consider product variations: Some studies suggest that using pigmented corn flours (e.g., red or blue) may result in lower acrylamide levels due to natural antioxidant compounds.
Cook at the correct temperature: The Food Standards Agency recommends deep-frying at lower temperatures, ideally below 175°C, to minimize acrylamide levels in fried products.

Conclusion

Yes, tortillas can contain acrylamide, but the levels are highly dependent on the cooking process and preparation method. While deep-fried tortilla chips pose a higher risk due to high-temperature cooking, simple practices can significantly reduce exposure. Choosing nixtamalized corn products, avoiding excessive browning, and opting for gentle heating methods at home are all effective strategies. Food manufacturers also employ techniques to minimize acrylamide, providing consumers with safer options. By understanding how acrylamide forms, you can make informed choices to enjoy tortillas while mitigating potential risks. For more in-depth information, you can explore academic resources such as this study on mitigating acrylamide through nixtamalization.

Frequently Asked Questions

Acrylamide is a chemical formed in plant-based foods, such as tortillas, during high-temperature cooking via the Maillard reaction. It is created when the amino acid asparagine reacts with reducing sugars under heat.

Yes, there can be. Nixtamalized corn tortillas often have lower acrylamide levels because the nixtamalization process reduces the precursors. Flour tortillas made from wheat can also form acrylamide when cooked at high temperatures.

Yes, by controlling the cooking process at home, you can reduce acrylamide. Avoiding over-browning and burning, and choosing nixtamalized masa for corn tortillas, are effective mitigation strategies.

Yes, deep-fried tortilla chips are generally higher in acrylamide than soft tortillas because the frying process involves higher temperatures and often results in a deeper browning.

Nixtamalization is the process of soaking and cooking corn in an alkaline solution. This process has been shown to be an effective strategy for mitigating acrylamide formation by altering the chemical composition of the corn.

Yes, boiling and steaming tortillas are considered safer options regarding acrylamide because this chemical does not form, or forms at significantly lower levels, during these lower-temperature cooking processes.

To reduce acrylamide, consumers can avoid burning or over-browning starchy foods like tortillas, use gentler cooking methods, and follow guidance from food safety authorities like the FDA.