Ingredient · Updated July 2026

Acrylamide

Flagged in 1

Found in 1 product

What is Acrylamide?

Acrylamide is not an ingredient — it forms in starchy foods when they are fried, baked or roasted above about 120 °C, through the reaction between sugars and the amino acid asparagine that also browns them (the Maillard reaction). Potato chips, French fries, crackers, breakfast cereals, roasted coffee and toasted bread carry the most, and the amount rises with darker, crunchier cooking.

It is a probable human carcinogen (IARC Group 2A) and a nerve toxin at high doses in animals; human evidence at dietary levels is inconsistent, so agencies work with reduction targets rather than bans. The FDA issued industry guidance in 2016 without setting limits; the EU sets benchmark levels manufacturers must stay under (750 µg/kg for potato crisps); California's Prop 65 no-significant-risk level is 0.2 µg a day, which one serving of most chips exceeds many times over.

Commonly found in: Fried potato products, Baked goods, Coffee, Roasted nuts, Breakfast cereals

What to watch

Probable human carcinogen (IARC 2A) — tumours at several sites in long-term rodent studies.
Neurotoxic at occupational doses; dietary levels are far lower, but exposure is lifelong and starts in childhood.
Varies widely between products and even lots — darker, crunchier, more browned means more acrylamide.

FDA

The FDA provides guidelines for reducing acrylamide during cooking but does not classify it as a food additive.

Research

While animal studies have linked acrylamide to cancer risk, studies in humans have not confirmed this, indicating the need for more research.

Vegan

Acrylamide is not animal-derived and generally does not conflict with vegan diets.

Sources: Acrylamide — Proposition 65 chemical listing · IRIS Chemical Assessment Summary: Acrylamide · Acrylamide · Acrylamide and Food · Commission Regulation (EU) 2017/2158 — mitigation measures and benchmark levels for acrylamide · Contaminants in Kids' Snacks — test methodology (August 2026)