Acrylamide in food

Acrylamide in food Acrylamide is a chemical that can form from naturally present compounds in starchy foods during high-temperature processing or cooking (for example, baking, frying, roasting). Exposure to very high doses of acrylamide can cause cancer in experimental animals. There is no conclusive evidence that the much lower levels of acrylamide in our diet causes cancer in humans. However, Health Canada and international organizations agree that acrylamide may be a human health concern and exposure should be minimized. 2024-09-09 Health Canada open-ouvert@tbs-sct.gc.ca Health and SafetyAcrylamide in foodchemicalthat can formfromnaturally present compoundsin starchy foodsduringhigh-temperature processingcooking for examplebakingfryingroastinghigher levelsin processed foodssuch asFrench friespotatovegetable-based chipscrackerslower levels invarious other baked goodstoastcerealscookies Acrylamide in foodHTML https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/food-processing-induced-chemicals/acrylamide.html Acrylamide in foodHTML https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/salubrite-aliments/contaminants-chimiques/produits-chimiques-resultant-transformation-aliments/acrylamide.html

Acrylamide is a chemical that can form from naturally present compounds in starchy foods during high-temperature processing or cooking (for example, baking, frying, roasting). Exposure to very high doses of acrylamide can cause cancer in experimental animals. There is no conclusive evidence that the much lower levels of acrylamide in our diet causes cancer in humans. However, Health Canada and international organizations agree that acrylamide may be a human health concern and exposure should be minimized.

Data and Resources

Similar records