FDA Offers Tips on Reducing Acrylamide in Diet

The U.S Food and Drug Administration (FDA) has released a consumer update about ways to reduce acrylamide levels in diet.

It has been proved that high levels of acrylamide cause cancer in animals. Scientists believe  that the chemical could increase cancer risk in humans too, the agency said.

What is acrylamide?                                                          

Acrylamide is a chemical that's used in many industries such as paper, dyes and plastics. The chemical is also found in adhesives, food packaging and cigarette smoke.

Starch-rich foods like fries also contain Acrylamide especially when they are cooked at very high temperatures.

Acrylamide and cancer

The chemical is known to cause cancer in animals. High levels of it in food can damage nervous system of both animals and humans, according to the World Health Organization.

The presence of acrylamide in cooked food was first reported by the Swedish National Food Authority in April 2002.

How is Acrylamide formed in food?

Aspargine present in certain vegetables turns into acrylamide in the presence of certain sugars and high temperature. Boiling, frying and baking at high heat can lead to an increase of acrylamide levels in food, according to cancer.gov.

Tips to reduce Acrylamide in diet

One can't completely avoid acrylamide in food. However, adopting certain cooking methods can help lower chemical exposure, FDA said.

• Always follow manufacturer's recommendation on time and temperature while frying to avoid overcooking.
• Toast bread to a light brown color and avoid eating darkened portions of the bread.
• Always fry potato chips to a light golden-yellow color, instead of dark brown color.
• Never store potatoes in refrigerator. Keep potatoes in a dark place.