Acrylamide

Acrylamide is a chemical that can be formed in certain foods during high-temperature cooking processes, such as frying, roasting and baking. Acrylamide in food products is formed from sugars and amino acids that are naturally present in food. Acrylamide is therefore a substance that forms when starch-rich products are cooked at high temperatures and low humidity. It is carcinogenic and genotoxic, meaning that it can cause cancer and damage DNA, the genetic material of cells. It is therefore advisable to reduce the presence of acrylamide in foodstuffs.

The products concerned include potato-based products (chips, crisps) and cereal-based products (biscuits, rusks, toast, breakfast cereals, bread and pizzas). Other products, such as coffee and coffee substitutes (e.g. chicory) may also contain acrylamide.