What Reduces Acrylamide? Your Guide to Safer Cooking and Food Storage

October 19, 2025 •

2 min read

Acrylamide is a chemical compound that can form in certain starchy foods during high-temperature cooking, specifically above 120°C. By understanding its formation, consumers can take practical steps in their own kitchens to significantly reduce acrylamide levels and improve food safety.

Quick Summary

Minimize dietary acrylamide by modifying cooking methods, controlling heat, and implementing preparation techniques like soaking. Proper storage is also key to preventing its formation.

Key Points

Control Cooking Temperature: Aim for a golden-yellow color rather than dark brown or burnt when frying, baking, or toasting starchy foods.
Store Potatoes Properly: Keep raw potatoes in a cool, dark place (above 6°C), not the refrigerator, to prevent increased sugar content and subsequent acrylamide formation.
Use Moist Cooking Methods: Boiling and steaming are safer alternatives to high-heat methods, as they do not generate acrylamide.
Pre-Soak Raw Potatoes: Soaking sliced potatoes in cold water for 15-30 minutes before cooking can help leach out excess sugars.
Consider Alternative Cooking: Air frying, especially combined with soaking, can produce lower acrylamide levels than deep frying.

Understanding Acrylamide and Its Formation

Acrylamide is a chemical substance produced through the Maillard reaction when carbohydrate-rich foods are cooked at high temperatures. This reaction involves asparagine and reducing sugars, contributing to the browning and flavor of cooked foods, but also creating acrylamide. The potential health effects of acrylamide are a concern.

Factors That Influence Acrylamide Levels

Acrylamide formation is affected by several factors:

High Temperature and Longer Cooking Time: Formation increases significantly above 120°C.
Moisture Content: Lower moisture favors acrylamide formation.
pH Level: Formation is most efficient in slightly alkaline conditions.
Raw Material Composition: Levels of asparagine and sugars vary by food type and variety.
Storage Conditions: How ingredients like potatoes are stored can impact sugar levels.

Practical Ways to Reduce Acrylamide in Your Kitchen

Simple changes in cooking and preparation can effectively reduce acrylamide exposure.

1. Adjust Cooking Time and Temperature

Aim for a golden-yellow color, not dark brown or burnt.
Use a timer to prevent overcooking.

2. Pre-Treat Raw Ingredients

Soaking raw potato slices in cold water for 15-30 minutes can reduce surface sugars. Pat dry before cooking.
Blanching starchy vegetables before frying or baking can reduce precursors.

3. Choose Smarter Cooking Methods

Boiling and steaming do not produce acrylamide as temperatures stay below 120°C.
Air frying can result in lower acrylamide than deep frying, especially with pre-treatments.
Microwaving potatoes before other cooking methods reduces high-temperature cooking time.

4. Control Storage Conditions

Avoid storing raw potatoes in the refrigerator; this increases sugar content. Store them in a cool, dark place, ideally above 6°C.

5. Use Acidic Additives

Soaking potatoes in water with vinegar or citric acid can inhibit acrylamide formation.

A Comparison of Cooking Methods for Acrylamide Reduction


Cooking Method	Acrylamide Formation Risk	Key Advantage	Notes
Boiling/Steaming	Very Low	Zero acrylamide produced due to low temperature.	Foods are moist; different texture from fried or roasted.
Deep Frying	High (Especially if overcooked)	Can create a crispy texture and flavor.	Risk increases with higher temperatures and longer cooking times.
Air Frying	Moderate (Lower than deep frying)	Uses significantly less oil and fat than deep frying.	Risk can be further minimized with pre-treatment.
Oven Baking	Moderate	Bakes evenly, good for roasting potatoes.	Risk increases with higher temperatures and browning.
Toasting	Moderate	Quick browning for items like bread.	Light toast is better than dark; avoid burnt spots.

Industrial and Emerging Solutions

The food industry uses methods like enzymatic treatment with asparaginase to convert asparagine, selecting ingredients naturally low in precursors, and employing vacuum-based technologies to cook at lower temperatures. Additives and antioxidants, like rosemary extract, can also inhibit formation.

Conclusion

Minimizing dietary acrylamide involves combining smart preparation with an understanding of its formation. Controlling cooking temperature and time, using moisture-based methods, and proper preparation of starchy foods are key. Industrial methods also contribute to lower levels in commercial foods. A varied diet and mindful cooking are effective ways to manage acrylamide and improve food safety.

For more detailed guidance on reducing acrylamide, see the FDA's recommendations.

Frequently Asked Questions

Yes, research indicates that air frying can produce significantly lower acrylamide levels compared to deep frying, particularly when combined with pre-treatment steps like soaking.

Storing raw potatoes in the refrigerator causes their sugar content to increase. When these potatoes are later cooked at high temperatures, this higher sugar level can lead to significantly higher acrylamide formation.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars at high temperatures, which gives browned food its flavor. Acrylamide is an undesirable byproduct of this reaction.

Yes, soaking raw potato slices in cold water for 15 to 30 minutes can help remove some of the surface sugars that contribute to acrylamide formation during cooking.

Yes, boiling and steaming occur at temperatures below 120°C, the point at which the Maillard reaction begins. Therefore, these cooking methods do not produce acrylamide.

Asparaginase is an enzyme used by the food industry. It breaks down the amino acid asparagine, a key precursor, before cooking, which can drastically reduce acrylamide formation.

A darker, more browned or burnt color in starchy foods is generally associated with higher acrylamide levels. Aiming for a lighter, golden-yellow color helps reduce its formation.