FDA also released new data showing a correlation between acrylamide levels and the length of time the food is cooked and the temperature at which the food is cooked. However, the agency said it’s premature to draw conclusions about particular foods and particular products.
“These sample results cannot and should not be generalized or used to reach conclusions about acrylamide levels in particular brands of foods. These samples are also not statistically representative of specific foods or brands,” FDA said in a statement. The data will be reviewed by members of the agency’s Food Advisory Committee.