FDA issues final guidance on reduction of acrylamide in certain foods.

  • Acrylamide is a chemical that forms during high-temperature cooking of certain foods, e.g., in the preparation of French fries, toasting of bread, or roasting of coffee.  Data indicate that acrylamide has carcinogenic properties, and this substance was first added to California’s Proposition 65 list of chemicals in 1990.  Industry efforts have been underway to reduce acrylamide levels in the food supply.
  • FDA has issued final guidance to the food industry regarding steps that may be taken to reduce acrylamide levels in certain foods.  The guidance provides recommendations specific to potato-based foods, cereal-based foods, and coffee that may assist growers, food processors, and food service operators with reducing the level of acrylamide that forms in these products.
  • Although the Agency does not suggest maximum recommended levels for acrylamide in the food supply, FDA suggests that manufacturers maintain awareness of acrylamide levels in their products in order to determine the effectiveness of reduction techniques.  FDA plans to continue to monitor acrylamide levels in food to determine whether reductions occur over time.