Tag: Reducing acrylamide

In 2002, scientists discovered that acrylamide, a chemical used industrially for decades, also forms naturally in many everyday cooked foods. This revelation sparked significant public concern, raising questions about whether this compound, present in starchy foods like potato chips, toast, and coffee, is actually bad for human health.

According to the U.S. Food and Drug Administration (FDA), acrylamide is a chemical that can form in some foods during high-temperature cooking, and while a conclusive link to human cancer is still under study, it is considered a human health concern. Taking simple steps at home can help you reduce your dietary exposure to this chemical.

Since a 2002 Swedish study first reported its presence, scientists have confirmed that cooking carbohydrate-rich foods at high temperatures does indeed form acrylamide, a chemical of health concern. This natural byproduct of heat-processing is a subject of ongoing research, impacting many foods we eat daily.

According to the U.S. Food and Drug Administration (FDA), acrylamide is a chemical that can form in starchy plant-based foods, such as potatoes, when cooked at high temperatures. The good news is that home cooks can take steps to ensure what four measures can help acrylamide levels to a minimum when cooking potatoes, promoting safer and healthier meals.