Information
March 2005
Acrylamide - What you can do to reduce exposure
Acrylamide is a chemical that forms in certain foods when a natural amino acid called asparagine reacts with certain naturally occurring sugars such as glucose during processing or cooking at high temperatures, and is known to cause cancer in animals.
The highest levels of acrylamide found in foods in Canada have been in french fries and potato chips as potatoes contain both asparagine and naturally occurring sugars and these products are traditionally cooked at high temperatures. Acrylamide has not been found in boiled potatoes because the temperature during boiling is not high enough to cause it to be formed.
Acrylamide has also been found in breakfast cereals, pastries and cookies, breads, rolls and toast, cocoa products and coffee, but at levels considerably lower than those found in potato chips and french fries.
The Joint FAO/WHO Expert Committee on Food Additives and Contaminants has recently determined that the estimated intake of acrylamide from certain foods may be a human health concern. There are some simple measures that consumers can take to minimize dietary exposure to acrylamide.
Health Canada's advice, consistent with Canada's Food Guide to Healthy Eating , is to have fried or deep-fried foods and snacks such as french fries and potato chips less often while choosing a healthy diet, including a variety of foods from each food group. Occasional consumption of these products is not likely to be a health concern.
Consumers can also lower exposure to acrylamide from certain foods prepared in the home by following these suggestions:
- For homemade french fries, pay careful attention to the oil temperature (remember, acrylamide is related to high temperature cooking)
- Deep fry french fries to a golden colour at temperatures not exceeding 170-175°C. Do not cook any longer than necessary, and avoid dark-cooked french fries.
- Do not store potatoes below 8°C (low temperature storage can increase the components that contribute to acrylamide formation).
- Wash or soak fresh cut potatoes in water for several minutes before frying (this can reduce the components that contribute to acrylamide formation).
When toasting bread or baked goods:
- Toast to the lightest colour acceptable.
- The crust of toast or bread will have higher levels of acrylamide than the remainder, even though these levels are lower than those in french fries and potato chips. Where appropriate, you may wish to remove crusts.
For more information on acrylamide:
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