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Frying causes the highest acrylamide formation
- Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide.
www.fda.gov › food › process-contaminants-foodAcrylamide and Diet, Food Storage, and Food Preparation | FDA
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- The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical.
- The amount of acrylamide in food is not regulated. Acrylamide in drinking water is monitored and regulated, as is acrylamide in products that have contact with food.
- Acrylamide is found in large amounts in cigarette smoke. One place where we know there is a significant amount of acrylamide is in cigarette smoke. Smokers have around three to five times more acrylamide in their blood than non-smokers.
- There are ways to reduce the acrylamide you consume. If you are concerned about acrylamide, there are ways you can reduce your exposure. In addition to avoiding tobacco smoke, you can cook food for less time to reduce the amount of crisping and browning.
Decreasing cooking time to avoid heavy crisping or browning, blanching potatoes before frying, not storing potatoes in a refrigerator, and post-drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods (7, 8).
- What is acrylamide?Acrylamide is a chemical used primarily to make substances called polyacrylamide and acrylamide copolymers. Polyacrylamide and acrylamide copolymer...
- How are people exposed to acrylamide?Food and cigarette smoke are the major sources of acrylamide exposure for people in the general population ( 3 , 4 ). The major food sources of ac...
- Is there an association between acrylamide and cancer?Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer ( 10 – 13 ). In the body, acrylamide is...
- Are acrylamide levels regulated?The U.S. Environmental Protection Agency (EPA) regulates acrylamide in drinking water . The EPA established an acceptable level of acrylamide expos...
- What research is needed to better understand whether acrylamide is associated with cancer in people?Additional epidemiologic studies in which acrylamide adduct or metabolite levels are serially measured in the same individuals over time (longitu...
- Where can people find additional information about acrylamide?For more information about acrylamide in food, contact the FDA at 1-888-SAFEFOOD (1-888-723-3366) or visit their Acrylamide page.
Feb 25, 2022 · High temperature cooking, such as frying, roasting, or baking, is most likely to cause acrylamide formation. Boiling and steaming do not typically form acrylamide.
Acrylamide usually forms at elevated temperatures used when frying or baking (above 120 °C (248 °F)) and in low moisture conditions. Key points to consider. • Acrylamide can form in some...
If frying potatoes or toasting bread, cook them to a lighter color (as opposed to dark brown), which produces less acrylamide. Avoid storing potatoes in the refrigerator, which can result in increased acrylamide levels during cooking.
Feb 25, 2022 · Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes.
Jan 11, 2024 · The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant.
