Ingredient
Acrylamide
What is Acrylamide?
Acrylamide is a chemical compound that forms in some foods during high-temperature cooking processes like frying, roasting, and baking. It is created from natural ingredients, specifically when sugars and amino acids like asparagine react to heat.
Acrylamide is not added intentionally to foods but rather forms naturally during cooking, most commonly in starchy foods. It has been studied for its potential health effects, with some research in animal studies linking it to cancer, but findings in humans remain less clear and more research is ongoing.
When seeing acrylamide on a label, it's important to note that manufacturers are not adding it, but it may be present as a result of cooking processes.
Commonly found in: Fried potato products, Baked goods, Coffee, Roasted nuts, Breakfast cereals
What to watch
- Linked to cancer in animal studies, but human evidence is less clear.
- May be present in higher amounts in fried or roasted starchy foods.
The FDA provides guidelines for reducing acrylamide during cooking but does not classify it as a food additive.
While animal studies have linked acrylamide to cancer risk, studies in humans have not confirmed this, indicating the need for more research.
Acrylamide is not animal-derived and generally does not conflict with vegan diets.
Sources: Acrylamide Questions and Answers · Evaluation of Potential Risks of Acrylamide Consumption
Scout's take
Detected in some formulas, which can be harmful to babies.
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