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FDA issues draft guidance on acrylamide reduction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FDA issues draft guidance on acrylamides

FDA has issued draft guidance to help food manufacturers reduce acrylamide in certain foods.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 The draft guidance covers raw materials, processing practices, and ingredients affecting potato-based foods, cereal-based foods and coffee, each of which is a significant source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.

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