FDA Seeks To Raise Awareness About Acrylamide Danger

Posted on November 14, 2013

The Food and Drug Administration has come out with a consumer health update that explores the danger posed by and the ways to curb Acrylamide consumption.  Since the chemical was found back in 2002, the FDA and other safety agencies have been trying to figure out how to curb the consumption of this potentially cancer-causing agent, which has been linked to dried fruits, bread, cereals, potatoes, and more.

It’s important to note that Acrylamide can only form when the aforementioned foods are baked, fried, or put through some other cooking process requiring heightened temperatures.  When these are cooked, an amino acid and sugar can combine to create the substances.  The Grocery Manufacturers Association believes the average American comes into contact with Acrylamide in 40% of the foods they eat.

In order to counteract the potential danger that this would pose, the FDA suggests that persons frying frozen items always follow the recommendations listed by the producer of that food.  Restraining yourself from overcooking food can reduce the prevalence of Acrylamide.  Instead of burning toast, make sure it’s still light in color.  The same goes for things like french fries.  The browner an item is, the more likely it’s going to contain heightened levels of Acrylamide.

The other way to avoid risk is to strive to maintain a balanced diet.  That means plenty of meats, vegetables, and items that are low in fat, salt, and sugar.

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