Acrylamide in food
Where does acrylamide come from?
What sort of foods are affected?
Experts are currently discussing how dangerous acrylamide in food can be. We have compiled this information sheet for you on the basis of current research.
Acrylamide in food does not come from external contamination. It is formed in the food itself during preparation / provided that the food contains carbohydrate and protein. Exactly how this happens has not yet been completely explained. However, it appears that the acrylamide content is strongly influenced by:
high temperatures
a low water content in food intensive browning of the food.
Acrylamide forms mostly in grain and potato product that are prepared at high temperatures, e.g.:
crisps, chips, toast, rolls, bread,
baked goods made from shortcrust pastry (speciality biscuits and cakes).
What can you do?
You | can avoid high levels of | acrylamide when | bakin | |
frying | and | grilling. |
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The | following recommendations | were published | by | |
1 | and | 2 | minimise acrylamide | |
AID | BMVEL to help you | |||
levels:
In general:Keep cooking times as short as possible.
•Brown rather than burn" / cook food only until it golden brown.
The larger and thicker the food is, the less acrylam it contains.
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