FDA issues draft guidance on acrylamide reduction
Acrylamide forms in some foods during certain types of high-temperature cooking, such as frying, roasting and baking.
FDA has issued draft guidance to help food manufacturers reduce acrylamide in certain foods. Acrylamide can be produced during certain high-heat cooking processes like frying, roasting and baking, and is characterized by the National Toxicology Program as "reasonably anticipated to be a human carcinogen."
FDA recommends manufacturers be aware of how much acrylamide and consider adopting approaches to reduce levels. The draft guidance covers raw materials, processing practices, and ingredients affecting potato-based foods, cereal-based foods and coffee, each of which is a significant source of acrylamide exposure. More information on acrylamides can be found in an FDA Q+A.